Masakage Koishi – Santoku 165mm
Masakage Koishi – Santoku 165mm

Masakage Koishi:

The blade is made from Aogami Super  – really easy to sharpen, holds a super fine edge, cuts like silk and is very rugged for its hardness. The super hard steel is then cladded in a softer stainless steel to help lower the possibility of rusting.

The Koishi(Pebble) line is made by Yoshimi Kato who first apprenticed at Kanehiro Hamono and then apprenticed under the guidance of Hiroshi-San (his Father in Law) who has also taught great blacksmiths like Yu Kurosaki. Yoshimi Kato strives to continuously improve his skills day by day working from Takefu knife village.

Santoku:

This is also a multi-purpose knife, but with a slight vegetable bias. Santoku means ‘Three Virtues’ or ‘To solve Three Problems’. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm – 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.

Knife Specifications: 

Knife Shape: Santoku

Blade Length: 165mm

Steel Type: Aogami Super with Stainless Glad

Rockwell Hardness: 63:64

Handle Material: Wa (Japanese) Handle, Octagon Cherry wood handle with Pakka wood collar

Delivery time: 3 to 5 Working days

FREE DELIVERY ACROSS SOUTH AFRICA

We use Payfast and EFT as payment method.

Care Instructions:

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist, cleave or prise the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.
not rated R4,950.00 Add to cart
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Saya Cover – Santoku 165mm
Saya Cover – Santoku 165mm

The design of the Japanese saya cover has not changed much for hundreds of years. Japanese Magnolia wood is traditionally used for these covers as it does a great job protecting the blade. Its soft, moisture-resistant and contains no strong resins that might cause corrosion in high carbon steel.

Please note that each product my vary in appearance because of the Magnolia wood used for the saya Covers. The saya you receive will be unique and slightly different from the image.

 

  • Each wooden saya covers fit varies slightly due to the natural factors (humidity, dryness etc.), also each knife shape is unique, your knife may not fit this wooden saya. To purchase saya for knives you own, please bring your knives in to the JPN Concept Store in Salt River, Cape Town. We will personally fit your knife with a saya.

 

 

  • Kitchen Samurai does not accept returns, exchanges or refunds of saya covers. All sales of saya covers are final.

 

FREE SHIPPING for orders over R500

not rated R585.00 R355.00 Add to cart
Yoshimi Kato Nashiji – Santoku 165mm
Yoshimi Kato Nashiji – Santoku 165mm

Yoshimi Kato first apprenticed at Kanehiro Hamono and then apprenticed under the guidance of Hiroshi-San (his Father in Law) who has also taught great blacksmiths like Yu Kurosaki. Yoshimi Kato strives to continuously improve his skills day by day working from Takefu knife village.

Aogami Super Steel:

The blade is made from Aogami Super  – really easy to sharpen, holds a super fine edge, cuts like silk and is very rugged for its hardness. The super hard steel is then cladded in a softer stainless steel to help lower the possibility of rusting.

Santoku:

This is also a multi-purpose knife, but with a slight vegetable bias. Santoku means ‘Three Virtues’ or ‘To solve Three Problems’. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm – 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.

Knife Specifications: 

Knife Shape: Santoku

Blade Length: 165 mm

Steel Type: Aogami Super

Rockwell Hardness: 63:64

Delivery time: 3 to 5 Working days

FREE SHIPPING for orders over R500

We use Payfast and EFT as payment method.

Care Instructions:

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist, cleave or prise the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.
not rated R3,950.00 Add to cart