Kikuzuki RIN Santoku 180mm
R5,950.00
Sakai Kikumori Kikuzuki
The Kikuzuki Knives offer uncompromising work of the highest quality. Hand-Forged by Yoshikazu Tanaka, a 72-year-old master blacksmith from Sakai, Japan. Tanaka-San is a 4th Generation Blacksmith who started his apprenticeship under his father 54 years ago. There Company has over 100-year history and still going strong.
The subdued lustre on the body of KIKUZUKI Kasumi knives results from a hairline polishing process, while a matte polish marks their cutting edge.
Kasumi means “Mist”, “cloud”, or “haze” and refers to the cloudy finish of the soft steel cladding around the hard core steel, in contrast to the polished cutting edge.
Shirogami 2/Iron Clad
The knife is forged from Shirogami/White Carbon Steel. The Shirogami core steel is cladded in Soft Iron, which makes the entire blade of the knife reactive steel, so extra care and maintenance are critical. It’s always a good idea to wipe your blade with a damp towel while working, especially with highly acidic foods like onion, lemons, etc., until a patina has developed on the blade.
Shirogami is one of the purest types of carbon steel you can get; it has minimal impurities and a very fine grain structure. As a result, Shirogami is, in our opinion, one of the easiest steels to sharpen, and you can sharpen Shirogami to a crazy sharpness level.
Make sure to wash and dry your knives properly after use. We like to use paper towels to dry our carbon steel knives as this absorbs the most moisture. Over time, the blade will develop a Patina. This oxidation will usually be grey to dark grey, protecting your knife from harmful Rust. The knife will slowly start building its character.
Most Japanese knives are made with a much harder steel than their Western counterparts. Harder steel can be sharpened much sharper and hold an edge for long periods. Never cut through bones, frozen foods, butternut stems, lemongrass, etc. This can result in a chipped blade. Hard steel is much more delicate than softer steel.
In stock
Santoku
Santoku Knife (三徳包丁 – pronounced: Santoku Bōchō) literally translated from Japanese means ‘Three Virtues’. Three Virtues refers to the three methods of using a knife namely slicing, dicing and chopping or the three types of fresh produce that is meat, fish and vegetables.
The Santoku’s multi-purpose and versatility nature leads it to be compared with a Western chef’s knife or the Gyuto. As the Three Virtues suggests it’s perfect for chopping, mincing and slicing the three main fresh produces. It excels easily through the fresh produce and creates thin slices of meat, seafood, cheese, fruits, and vegetables. The wide blade is handy for scooping food off the cutting board. The blade profile is well suited for up-and-down motion or using a tap-chop or a push-cut.
The Santoku thin blade is shorter than Western chef’s or Gyuto knives making it lighter, easier to handle and less strenuous for long periods of work. The flatter cutting edge is nearly straight from heel to tip. The Santoku is perfect for users with smaller hands and a bit more limited working space. The double-bevel, thin, sharp edge prioritises finesse instead of power.
Best for: Meat, Fish, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
| Blade Length |
180mm |
|---|---|
| Knife Total Length |
305mm |
| Weight |
135g |
| Blade Height |
45mm |
| Edge |
50/50 |
| Handle |
Magnolia with buffalo horn ferrule |
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