Price: 650,00 €
Out of stock
Santoku is a classic Japanese all-purpose knife (“three virtues”: meat, fish, vegetables). This specimen features a narrow, lightweight blade made of high-carbon steel, which allows for extreme sharpness and long-lasting edge retention. The blade line is gently curved toward the tip, enabling both push cutting and rocking motion. The wooden handle with rivets provides a stable grip and good control. This is a knife designed for precision cooking – for those who demand maximum control over cutting.
Knife type: Santoku
Total length: 287 mm
Blade length: 163 mm
Blade height: 40 mm
Blade thickness: 2 mm
Weight: 145 g
Steel: high-carbon, forged – San Mai – three-layer construction in which a hard high-carbon steel core is protected by two layers of softer steel, combining sharpness with crack resistance
Handle: wood, steel rivets
膳 (zen) – refers to a meal, tray, or table setting; in the context of a knife suggests culinary purpose, “for the table”
月 (tsuki / getsu) – moon
種 (tane / shu) – species, type, variety, “seed” or “kind”
本割 (hon-wari) – literally “main / proper forging” or “original craftsmanship” (a craft term emphasizing authenticity and correct manufacturing method)
Hand wash immediately after use – do not put in dishwasher.
Thoroughly dry the blade and handle after each wash.
After drying, apply a thin layer of protective oil (e.g. camellia oil or food-grade mineral oil).
Store the knife in a dry place, preferably on a wooden magnetic strip or in a saya/sheath.
Use only wooden or bamboo cutting boards for cutting.
Sharpen regularly on whetstones (e.g. 1000/3000/6000 grit).
**Natural patina on the blade is a normal phenomenon and indicates the work of high-carbon steel.
