Murata Kurochi – Santoku 180mm
R3,213.00
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.
Murata Kurochi
Tekeo Murata is known as the top knife maker of Shikoku. He hand forges the knives from Aogami #1 (Blue Steel #1). His knives represent some of the best knives Japan has to offer.
Knife Specifications:
Knife Shape: Santoku
Blade Length: 180mm
Steel Type: #1 Aogami (Blue carbon) Steel
Rockwell Hardness: 61:63
Handle Material: Handle Material Pakka wood with welded bolster
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.
Out of stock
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Tanaka-San hand-forges his knives in the traditional way, as it has been done for hundreds of years in Japan.
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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.
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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.
FREE SHIPPING for orders over R850
Delivery time: 2 to 4 Working days
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.
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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.
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 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.
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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.
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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.
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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.
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The Santoku is a multi-purpose knife with a blade profile that allows for great versatility and due to this as well as its smaller form factor, it has become very popular in Western kitchens.
FREE SHIPPING for orders over R850
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.
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Follow these links to have a look at the Yu Kurosaki AS Fujin Bunka and Petty
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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.
Shigeki Tanaka – Blue 2 – Stainless Clad – Santoku
Tanaka
Shigeki Tanaka apprenticed at Takefu Knife village for three years. He moved back to Miki City where he is currently working at his Family shop. The Tanaka family originally started with sickles and other agricultural tools but focuses on Kitchen Knives that has gained a great reputation worldwide.
Tanaka-San hand-forges his knives in the traditional way, as it has been done for hundreds of years in Japan.
Santoku
The Santoku is a multi-purpose knife with a blade profile that allows for great versatility and due to this as well as its smaller form factor, it has become very popular in Western kitchens.
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.
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