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A Japanese santoku knife for versatile cutting!
16.5cm blade in San Maï structure: 3 superimposed layers of steel
Japanese Aogami #2 steel core enriched with 1.2% carbon
62HRC Rockwell hardness: excellent wire retention
Mild iron outer layers - traditional rough forge finish
Handle made entirely of ebony wood - Robust
Octagonal shape for ambidextrous use
Handcrafted in Japan
Carbon blade: requires careful maintenance
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Immerse yourself in Japanese cutlery with this Yuzo Shinju santoku knife, which fuses tradition and performance! Carefully crafted in Japan by a team of experts, it's a reliable companion for amateurs and passionate cooks alike!
This 16.5 cm santoku knife features a San Maï structure, a traditional Japanese technique that consists of superimposing two layers of steel around a rigid core.
The blade's core is made of a top-quality Japanese steel,Aogami #2, also known as Blue Steel #2. This steel is enriched with 1.2% carbon, giving it a high hardness of 62HRC on the Rockwell scale. This guarantees excellent cutting capacity and long-lasting edge retention. This steel is highly prized in Japanese craft cutlery for its balance between cutting performance, ease of sharpening and sensitivity to craftsmanship.
This core is wrapped in soft iron, a softer, more supple material that protects the hard steel in the center. This combination gives the blade the rigidity needed for a clean edge, while retaining a certain flexibility to resist micro-shocks.
The rough forged finish, visible on the upper part of the blade, is not only aesthetically pleasing: it testifies to artisanal manufacturing and also helps to reduce the adherence of food when cutting.
The handle is made entirely of ebony, a dense, naturally dark wood that is highly resistant to humidity. Used for centuries for objets d'art and precision tools, this noble wood combines robustness with timeless aesthetics. Its satin finish, high density and strength make it an ideal choice for a Japanese kitchen knife handle designed to last.
It is carved in octagonal shape, a traditional Japanese format that offers a secure and comfortable grip, suitable for both right- and left-handed users. This shape allows excellent control of movements, particularly when making precise or repetitive cuts.
The junction between the blade and the handle is meticulously designed, with no gaps, to guarantee optimum hygiene and a firm hold on the blade. This level of finish is a perfect illustration of Japanese craftsmanship, where every component is carefully selected to meet the highest standards of performance, longevity and ergonomics.
To preserve the qualities of your Japanese craft knife, clean it exclusively by hand, with a soft sponge and a non-aggressive soap, taking care not to get the handle too wet. The dishwasher should be avoided at all costs, as should soaking the blade in the sink. Once washed, dry immediately with a clean cloth, then store in a dry place.
Over time, you may notice that the color of the blade changes slightly. This is a natural phenomenon: it's the patina that forms when carbon reacts to moisture or the acids contained in certain foods. This patina acts as protection and is part of the charm of carbon steels.
Discover the rest of the Yuzo Shinju knife range on Knifeleader.eu!
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