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.
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 made from hand made Damascus steel that uses 1075 and 15N20 high-carbon steels with a random pattern
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.
The handle is crafted from deer antler with a brass fittings.
Sharpened razor sharp prior to shipping, comes in professional grade protective case. Free tracked shipping anywhere in Australia. Handmade by artisan bladesmiths at Tharwa Valley Forge.
|Damascus Steel 1075, 15N20|