Description
Features:
- The blade is forged from 35 layers of steel, using a method very similar to how samurai swords were historically forged, where hard edge steel is encased in a folded multilayered structure – suminagashi (also known as Damascus steel)
- The Santoku knife shape is one of the more modern ones in Japan, emerging after World War II. This knife was created to broadly cover almost all kitchen functions – hence it is titled as a Japanese chef’s knife (alongside Gyuto)
- Maintains sharpness for a long time
- By purchasing this knife, you will own not only a functional tool but also a unique handmade piece with history. It’s a true Japanese forging heritage item with blacksmith’s marks engraved on the blade
- With proper care – will last a lifetime
- Perfect as a gift as the knife comes in a Japanese calligraphy ornamented box
Specifications:
- Blacksmith: Hakuun (白雲)
- Steel: Takefu Takefu VG 10 (stainless)
- Hardness: 60-62 HRC
- Blade construction: 35 layers (body – softer suminagashi stainless, core – VG 10 stainless)
- Sharpening: Double bevel
- Handle: Pakkawood
- Full length: 225 mm
- Blade length: 120 mm
- Blade height: 26 mm
- Blade thickness: 1.6 mm
- Weight: 70 g
Usage Tips:
- The blade is quite brittle, a little bit less than carbon steel, but still – we don’t recommend cutting bones, frozen products, or using it as a cleaver
- Don’t use on cutting boards made from hard materials like stone, glass, or ceramic. Soft plastic or wooden cutting boards work best
Sharpening and Maintenance:
- One thing to note with the stainless steel knives – it takes a bit more work to sharpen well
- For sharpening, we recommend using Japanese Water Sharpening Stones and Leather Strops
- Always wash the knife with warm water after use and dry it (dishwasher use not recommended)
- If any rust or hard to clean residue build up over time: use our Steel Care Products
About the forge [Miki Hamono – 三木刃物製作所]:
- Well-known and reputable forge, using only highest-grade and purity Hitachi steels
- Location: Miki Town, Hyogo Prefecture, Japan
- Established in 1937
- Produces both traditional Japanese-style and Western-adapted knives
- Number of employees: <20
