For 50 years, SEKIRYU, located in Seki, Japan, has been dedicated to crafting high-quality knives. With a blend of tradition and modern technology, their knives are exceptionally sharp and durable. Our shop is proud to collaborate with them, showcasing their products offered at a competitive price range, ensuring a great value for money to our customers.
Product description:
The Japanese classic Santoku Knife is an all-purpose knife for cutting meat, fish and vegetables. Being a versatile kitchen tool, it's the most commonly used knife in Japanese households.
Efficiently tackle kitchen tasks such as mincing, slicing, chopping, and cutting vegetables, butter, chocolates, cheese, or meat. This essential tool is a must-have for your daily cooking and baking needs. With ease, it handles hard butter or chocolate and swiftly dices cheese and onions with one hand.
The stainless steel double-edged blade demonstrates exceptional resistance to corrosion and staining, featuring a sturdy, razor-sharp edge.
Forged with a smooth Poplar bare wooden handle, this knife is carefully balanced for comfortable grip and a touch of Japanese aesthetics.
The Santoku knife's thin blade delicately treats ingredients, ensuring clean cross-sections and optimal results in texture, freshness, and flavor.
Product features:
Made in Japan;
Blade: stainless steel;
Total length: 296 mm;
Blade length: 165 mm;
Blade plot: max 46 mm;
Blade thickness (non-cutting part): 1.87 mm;
Knife weight: ~95 g;
The handle is made of natural wood;
Product code: SR100;
Brand: SEKIRYU.
Tips for care and use:
To maintain the wooden handle's longevity, regular maintenance with oils, waxes, or conditioners is recommended. Before oiling, ensure the knife handle is clean and dry by using a moist cloth. Apply a couple of drops of your chosen treatment, typically enough to be rubbed in with just your fingertip. It's crucial to generate some heat while rubbing to aid in breaking down any present waxes and to facilitate absorption into the wood fibers;
Before using the knife for the first time, wash it with dishwashing detergent;
Avoid using abrasive cleaners when washing;
For the double-edged knives, the recommended angle for positioning the cutting edge to the stone ranges is between 10 degrees and 20 degrees. You strike both the front and the backside of the blade on the whetstone until the blade becomes a V-shape.