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The Japanese santoku knife with quality materials!
San Maï blade construction: 3 alternating layers of steel
Japanese Aogami Super steel core: 1.5% carbon content
65HRC Rockwell hardness: excellent edge retention
Stainless steel outer layer - Hammered, forged surface
Pakkawood handle with 3 rivets - Western shape
Handcrafted by Teruyasu Fujiwara, Tokyo
Carbon-enriched knife: requires careful maintenance
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Discover exceptional Japanese cutlery with this 18 cm santoku knife hand-forged in Tokyo by Fujiwara Teruyasu, an elite blade designed for precise, long-lasting, refined cutting!
This 18 cm santoku knife is forged with a San Maï structure: a rigid steel core surrounded by a softer, folded-over steel layer.
Your handcrafted Japanese knife features a core of Aogami Super steel (also known as Blue Super Steel). This is a high-end alloy containing around 1.5% carbon, as well as tungsten, chromium and vanadium. This composition gives it a high hardness close to 65HRC Rockwell, guaranteeing long-lasting cutting retention and fine sharpening, much appreciated by demanding cooks!
This extremely hard core is protected by a layer of stainless steel, using traditional San Maï construction. This process combines the extreme sharpness of carbon with the strength of stainless steel.
The rough forged finish gives character to your Japanese kitchen knife. It reveals the traditional hammering , which helps reduce food sticking to the blade during cutting. Each piece features authentic irregularities, testimony to the craftsmanship of the forge.
The flat edge of the blade allows ambidextrous use, ideal for both right- and left-handed users!
The handle of this Japanese kitchen knife is distinguished by its Western shape, made from pakkawood . This material is a wood stabilized by high-density resin, appreciated for its resistance to humidity and temperature variations. Pakka wood is also hygienic and easy to maintain, a real asset in everyday use.
The ergonomic shape of the handle hugs the palm and ensures a firm, natural grip, even during prolonged use. It is securely fastened by three stainless steel rivets running through the full tang blade, guaranteeing strength and durability. A stainless steel bolster completes the handle for optimum balance!
18 cm Aogami Super blade: long-lasting, powerful cutting edge
65 HRC: excellent cutting performance with finesse
Hammered rough finish: traditional style and natural non-stick
Triple-riveted pakkawood handle: sturdy, moisture-resistant
Western ambidextrous shape: comfortable fit for all
Handcrafted : ancestral Japanese know-how
It is important to wash your Fujiwara knife by hand only, using a sponge and mild detergent. Once washed, wipe dry immediately and store in a dry place. Never leave it to soak in the sink, nor put it through the dishwasher.
Based in Tokyo prefecture, Fujiwara Teruyasu works according to traditional methods: each blade is forged, hand-finished and engraved with kanji meaning "made by Teruyasu Fujiwara ". He is renowned for his exceptional knives, combining precision, mastery of cutting edge and rough-forged aesthetics. The Fujiwara Teruyasu Denka knife range represents the pinnacle of his production, dedicated to demanding users who master delicate cutting gestures.
Discover other handcrafted Japanese knives on Knifeleader.eu!
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