Masakage Yuki – Santoku 170mm
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.
Hand Crafted from Shirogami (white) carbon steel, then clad in a soft stainless steel. You get all then benefits of a high carbon blade like great edge retention, easy sharpening and silky smooth cuts, with only minor maintenance issues (possible rusting).
They are made by Hioshi Kato, a blacksmith with over 50 years experience.
All Masakage knives are handmade in Japan by Blacksmiths chosen for their excellence!
Knife Shape: Gyuto
Blade Length: 240mm
Steel Type: #2 Shirogami (White carbon) Steel clad with Stainless Steel
Rockwell Hardness: 61:63
Handle Material: Magnolia 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.
- 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.
Out of stock