Masutani VG1 Tsuchime Santoku 165mm with Ebony Handle
R2,500.00
Masutani
Masutani-San forges knives out of Echizen, Japan. They are a small-sized company and produce fantastic quality knives for the price. In addition, Masutani-San is a great knife sharpener, and all knives come super sharp out of the box.
VG1 Stainless Steel:
VG1 Stainless steel is the predecessor to the well-known VG-10 steel. It has good edge retention and durability; it’s also an easy stainless to sharpen. In addition, Blacksmiths in Japan love working with VG1 Steel as it is easy to forge and heat treat.
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.
Out of 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
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