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Santoku means "the 3 virtues" (slicing, dicing, mincing) and stands for this knife's high versatility. It is the perfect multi-purpose knife for vegetables, meat and fish. This great universal tool isn't as intimidating as a large chef knife and therefore perfectly suited to initiate you to the great world of Japanese knives.
The blade is made of an incredibly resilient R2 powdered stainless steel. The hammered blade finish - while more economical than the damas finish - provides an unique texture for each knife. It is polished to prevent food from lingering on the blade. As with many japanese knives knives, the heel of the blade is rounded to allow a more comfortable use of the pinch grip.
This beautiful knife is forged by the young Master Kurosaki-san. Before becoming an independent artisan, Yu Kurosaki worked for 13 years with Master Blacksmith Kato of Masakage fame. Kurosaki-san is devoted to creating knives that are both practical and beautiful.
Yoshihiro Cutlery started in Japan, over a hundred years ago. Since 2008, they also established themselves in California, and they now offer their knives to the rest of the world. Loyal to the traditions dating back to 700 years ago, the knives are handmade the way ancient swords were.
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|Country of origin||Japan|
|Material||R2 Powdered Stainless steel|
|Rockwell hardness||HRC 62-63|