This Santoku (literally "three virtues") is a Japanese kitchen knife that lives up to it's name. It is a high performance design that specialises in chopping, slicing, and mincing tasks.
The blade geometry is specialised to the Japanese way of performing these three tasks, and it will require a brief period of time to become familiar with the cutting techniques this requires. For cooks willing to take the time to perfect their technique, this blade will reward them with superior results than that available from western cutlery.
The blade has been given a specialty grind: one side is compound chisel ground, whilst the other is hollow ground along a 2000mm radius (evidenced by a shiny ring around the perimeter of one side of the blade). This has created a superior edge that is easy to maintain, whilst also substantially reducing cutting forces and providing excellent food release from the back side of the blade. This type of grind is only found on high-end handmade blades.
Santoku are lighter than Gyuto and western chef knives, which means less hand strain and quicker cutting. These knives are exceptionally good at very thin slicing. Take care not to use a rocking motion, but rather chop down in one motion. With practice this is quicker and more efficient, whilst achieving far superior results.
This blade is ground from Damascus Steel made in-house here at Tharwa Valley Forge. It consists of alternating layers of 15N20 Nickel steel and 1075 Carbon steel. The handle is made from Gidgee hardwood timber from Queensland.
Because this blade contains Carbon steel it will gain an attractive and protective patina as it is used, making for an heirloom with striking visual provenance. The colour of the patina formed on the blade is dependent on what the knife is used on. Meat results in a blue patina, whilst acidic ingredients like lemon give a dark grey or black patina.
After use ensure you rinse the blade under running water and immediately dry it. Do not leave it laying on damp surfaces, use abrasives or place it in a dishwasher. Prior to putting it away in a dry place, we recommend a quick pass over a ceramic honing rod and the application of a thin coat of food safe mineral oil.