Additional information
| Knife Shape | Santoku |
|---|---|
| Blade Length | 165mm |
| Weight | 124g |
| Rockwell Hardness | 63:64 |
| Steel Type | Aogami Super |
| Edging | Double Bevel |
Yoshimi Kato Nashiji – Santoku
R3,950.00
Yoshimi Kato first apprenticed at Kanehiro Hamono and then apprenticed under the guidance of Hiroshi-San (his Father in Law) who has also taught great blacksmiths like Yu Kurosaki. Yoshimi Kato strives to continuously improve his skills day by day working from Takefu knife village.
Aogami Super Steel:
The blade is made from Aogami Super – really easy to sharpen, holds a super fine edge, cuts like silk and is very rugged for its hardness. The super hard steel is then cladded in a softer stainless steel to help lower the possibility of rusting.
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 R500
Delivery time: 3 to 5 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.
Out of stock
Related Products
Satake Masamune SK Carbon – Santoku 150mm
Satake Cutlery
Specialising in the manufacture of high quality kitchen tools, Satake has been developing knives of excellent quality and value since 1947 whilst constantly improving the technology and innovation used in their manufacturing process. Thanks to a well-equipped manufacturing facility, they are able to produce quality products at and affordable price and they offer various ranges of knives to suit the needs of any home cook or professional.
The Satake Masamune Santoku 150mm is manufactured using SK Carbon Steel. SK rusts slower than other Japanese Carbon Steels such as Aogami and Shirogami and has notable toughness for a steel that is heat treated to higher hardness ratings. The blade is easy to sharpen and will hold edges for respectable periods of time. The handle on this range of knives are octagonal in shape and is made from durable Magnolia wood. 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.
Satake Magoroku – Santoku 170mm
Satake Cutlery
Specialising in the manufacture of high quality kitchen tools, Satake has been developing knives of excellent quality and value since 1947 whilst constantly improving the technology and innovation used in their manufacturing process. Thanks to a well-equipped manufacturing facility, they are able to produce quality products at and affordable price and they offer various ranges of knives to suit the needs of any home cook or professional.
The Satake Magoroku Santoku is manufactured using softer stainless steel offering great resistance to corrosion whist still providing ample edge retention and sharpness. The handle is a very simple, Western inspired handle made from Natural wood and is comfortable and durable. 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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Shigeki Tanaka VG10 Damascus 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.
Sakai Kikumori Nihonko – Santoku 180mm
Sakai Kikumori
With a passionate devotion to knife-making as well as working with some of the most skilled craftsman in Japan, Sakai Kikumori has been making cutlery of incredible quality and performance since its inception in 1926.
The Kikumori Nihonko Gyuto is a mono-steel blade made from SK Carbon Steel. SK Rusts slower than other Japanese Carbon Steels such as Aogami and Shirogami and has notable toughness for a blade of HRC 63. The blade is thin and easy to sharpen and will hold edges for respectable periods of time. The handle is a Western Style Handle made from Pakka Wood with a half bolster.
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.
Yu Kurosaki Shizuku – Santoku 165mm
Yu Kurosaki
Kurosaki-san started as a blacksmith at a very young age, starting working at Takefu knife village at the age of 17 and apprenticed under Hiroshi Kato and Katsushige Anryu and ended up as the youngest master blacksmith at Takefu knife village.
His knives are renowned world wide for there unique look and amazing performance!
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.
SG2/R2 Stainless Steel:
SG2 (Super Gold 2 or R2) is a micro carbide powder stainless steel, one of the hardest blade steel in the world, which provides excellent rust resistance and a long-lasting edge and amazing sharpness.
Knife Specifications:
Knife Shape: Santoku
Blade Length: 165mm
Steel Type: SG2/R2 Stainless
Rockwell Hardness: 63
Handle Material: Wa (Japanese) Walnut Handle
https://youtu.be/l60zBSF9qwY
Delivery time: 3 to 5 Working days
FREE SHIPPING for orders over R500
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.
Yoshimi Kato Kurouchi – Santoku 165mm
Yoshimi Kato first apprenticed at Kanehiro Hamono and then apprenticed under the guidance of Hiroshi-San (his Father in Law) who has also taught great blacksmiths like Yu Kurosaki. Yoshimi Kato strives to continuously improve his skills day by day working from Takefu knife village.
Aogami Super Steel:
The blade is made from Aogami Super – really easy to sharpen, holds a super fine edge, cuts like silk and is very rugged for its hardness. The super hard steel is then cladded in a softer stainless steel to help lower the possibility of rusting.
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.
Knife Specifications:
Knife Shape: Santoku
Blade Length: 165mm
Steel Type: Aogami Super
Rockwell Hardness: 63:64
Handle Material: Rosewood with pakka wood collar
Delivery time: 3 to 5 Working days
FREE SHIPPING for orders over R500
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.
Masutani – VG10 Damascus Mini Santoku 130mm
Masutani Knives
Masutani-San forges knives out of Echizen, Japan. They are a small sized company and produce amazing quality knives for the price. Masutani-San is known as an incredable knife sharpener and all knives comes super sharp out of the box.
The Masutani Damascus Ko-Santoku is constructed using a core steel of VG10, a cutlery grade stainless steel produced in Japan. It has a high carbon content which allows it to be heat treated to higher hardness levels thus allowing the blade to take on finer, sharper edges whilst being able to maintain that edge for prolonged periods of time
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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