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A santoku knife forged by an expert cutlery craftsman
18cm damascened blade: fine, unique patterns
Aogami 1 Japanese steel core: high carbon content (1.4%)
Hardness of 63HRC on the Rockwell scale: high-performance cutting edge
Octagonal handle for ambidextrous use - Practical
Expertly crafted from magnolia wood with black lacquer finish
Hand-forged by Yoshikazu Tanaka in Sakai
Carbon-enriched knife: requires careful maintenance
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This santoku knife is handcrafted by blacksmith Yoshikazu Tanaka in Sakai. This craftsman is a cutlery expert and one of the most renowned in the region. He forges high-quality knives with an authentic design: they are much appreciated by chefs.
The blade of this Japanese knife is made of damascus: its core is made of rigid steel, then enveloped in several layers of iron steel. Its cutting edge is robust and its surface is balanced by the multiple outer layers.
The upper layers of steel balance the core, making it more "flexible" and less brittle in use.
What's more, damascus is not only efficient, it's also a real aesthetic asset! The superimposed layers of steel form unique patterns that are very elegant.
The core of this blade is made fromJapanese Aogami 1 steel (also known as Blue Steel 1), produced by the world-famous steelmaker Hitachi. The Aogami alloy has a high carbon content of around 1.4%: this is the crucial element that increases the hardness of a steel, since a high hardness brings a very good cutting edge. In fact, the hardness of this blade is 63HRC on the Rockwell scale, making it a blade with a long-lasting cutting edge. Aogami also contains tungsten, which contributes to the blade's hardness.
This high hardness gives your blade excellent edge retention. It's long-lasting, yet efficient!
The core is then coated with layers of iron steel for added protection. Your handcrafted knife doesn't need to be sharpened too often, and when it does, it remains easy to sharpen.
The handle of your Japanese kitchen knife is made of magnolia wood, a sturdy yet lightweight species. It has been traditionally lacquered by an expert craftsman in Nagano Prefecture. This dark lacquering adds character to your knife, while remaining elegant. The lacquering also provides greater resistance to humidity and is antibacterial.
The handle of this handcrafted Japanese knife is octagonal in shape to suit all cooks, whether right- or left-handed. It offers a comfortable, ergonomic grip for optimum maneuverability. The bolster is tapered for easier handling.
Wood paste has been added where the blade joins the handle to fill in the small gaps. It also seals the handle to prevent water and food infiltration.
To care for your carbon knife, wash only by hand with a non-abrasive sponge and mild detergent, avoiding wetting the handle. Do not put in the dishwasher or soak in the sink. Once cleaned, wipe dry immediately to keep it in a dry place.
Over time, the color may change slightly: this is normal! This is a natural carbon reaction caused by the acidity of the food you're cutting and the humidity in the air.
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