Tsunehisa AS Kurouchi Santoku 165mm
R3,300.00
Tsunehisa
Tsunehisa sources high-quality kitchen knives from various knife manufacturers across Japan, such as Seki, Sakai, and Tosa Region.
Aogami Super Steel/Stainless Steel Clad
The knife is forged from Aogami Super/Blue Super steel with soft Stainless Cladding. Aogami Super is known as one of the best steels for knife making. It can hold an edge for very long periods and can also be sharpened super sharp. The exposed Aogami Super core of the blade is reactive steel, and 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.
Also, 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 exposed Aogami Core 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.
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
| Blade Length |
165mm |
|---|---|
| Knife Total Length |
310mm |
| Weight |
132g |
| Blade Height |
50mm |
| Edge |
50/50 |
| Handle |
Rosewood with Pakka Collar |
George –
Puts Wustof to shame. A really beautiful carbon steel knife. Cuts through pretty much anything like its butter left out at room temp for hours. Stunning!
DB –
I’m over the moon with it… I received this knife as a gift. It’s extremely well made, quite light and very sharp.
The photos don’t really do the finish and style justice – it’s even better looking in real life!
I have only used it a few times, but already look forward to many more “cooking adventures”.
Kitchen Samurai also deserves a 5 star rating for their knowledge and service 😉