Japanese santoku knife Japan Kanetsune Blue Steel damascus 16.5cm

This santoku knife Japan Kanetsune Blue Steel 16.5cm knife is made in Japan, in the town of Seki (a place renowned for its knives and cutting Utensils ). Kanetsune has many years' experience, and the high-quality materials used in its kitchen knives will delight you every day.

This model allows you to cut meat, vegetables, herbs... It's a multifunctional knife, with a typically Japanese shape. It's a bit like a chef's knife, but with a slightly more curved blade than the latter, it's particularly pleasant to use for chopping fresh herbs.

The blade features a core of Blue Paper Steel n°2. This is produced by the internationally renowned Hitachi steelworks in Japan. This is a top-of-the-range steel: it is highly enriched in carbon (approx. 1.2%) and tungsten (approx. 1.25%), which increases its hardness and hence its rigidity. The advantage of this alloy is a long-lasting, well-marked cutting edge.

In fact, the stiffer the knife's edge, the more thorough the sharpening, and the longer it will hold its edge. Your cuts are clean, neat and pleasant.

Despite its rigidity, the blade remains easy to sharpen when the need arises. You can also sharpen with a Sharpening stone.

Next, this high-performance core is surrounded by several alternating layers of softer steel. You can see this superimposition of steels on the cutting surface, which presents beautiful random waves.

Last but not least, the cutting surface is embossed with kanjis for added authenticity.

The knife's handle is made from Sandalwood, a dark wood with many advantages. For example, its resistance to bacteria is high, and depending on the maturity of the tree, it is considered precious. Its veins are unique to each knife. It is complemented by a bolster in black Pakkawood, a composite material resistant to moisture and temperature variations.

Its traditional D-shape fits perfectly into your palm. Note that this particular shape is suitable for right-handed cooks.

The junction between the blade and the bolster is filled with a wood paste that makes it watertight, and prevents small scraps and water from entering the handle when cleaning.

Care and maintenance :

Because it contains a higher-than-average carbon content, the blade is much more susceptible to corrosion. If not washed and dried properly, it can rust. So keep it away from moisture.

To wash the knife, run it under running water using a mild soap, then rinse with clear water. Dry immediately with a soft cloth, and store in a dry place. This is necessary (the knife is not dishwasher-safe) to preserve its appearance and performance.

It should be noted, however, that due to the nature of the alloy, small stains may appear on the blade over time, and this is perfectly normal (they may be due, for example, to the acidity of the food being cut).

The carbon blade is therefore recommended for connoisseurs who appreciate the qualities of this particular steel, while being aware of the specifics of its care. If you're not going to be using it for a long time, or simply want to carry out regular maintenance, you can grease it with mineral oil (which cannot go rancid over time). The layer of oil will help protect the steel.

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