Masakage Shimo – Santoku

(2 customer reviews)

R3,950.00

Masakage Shimo 

Masakage Shimo knives are hand forged by Yu Kurosaki from Echizen, Japan. The Shimo is Forged with White Carbon #2/Shirogami #2 steel. The steel is an absolute pleasure to sharpen, takes and silky smooth cutting edge and has very good edge retention.

The core Shirogami #2 steel is cladded in soft Iron. Both the core and the Iron cladding on the Shimo is reactive steel. This knife patinas beautifully but extra care is required when using the knife. We recommend that the knife must be wiped down regularly during use, washed and dried properly after use.

The Shirogami core steel is hardened to HRC62. So the steel is hard and can be delicate. Using a good cutting technique is very important. Make sure your cutting motion is straight up and down with no lateral motion when hitting the cutting board.

 

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.

Type: Western Style

Best for: Meat, Fish, Vegetables

Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types

 

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.
  • Never twist or cleave 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.

Out of stock

SKU: 574EA3 Categories: ,

2 reviews for Masakage Shimo – Santoku

  1. IAN

    HOPEFULLY THE BEST KNIFE EVER

  2. Werner Joubert

    I have the Gyoto version of this knife . My absolute favourite steel . Stays super sharp forever . Developing a beautiful gun metal blue patina . This is a quality knife by a master blacksmith.

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