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The magnificent kiritsuke santoku knife for your cutting needs
18cm damascened blade: unique patterns with fine lines
Japanese Aogami 1 steel core: high carbon content (1.4%)
Rockwell hardness of 63HRC: long-lasting cutting edge
Handle for ambidextrous use - Octagonal shape
Expertly crafted from lacquered magnolia wood
Handcrafted by Yoshikazu Tanaka in Sakai
Carbon knife requiring careful maintenance
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This santoku knife kiritsuke santoku knife, handcrafted by the talented blacksmith Yoshikazu Tanaka in Sakai, stands out for its authenticity and high quality. Renowned in the region, Tanaka is a master cutlery craftsman who makes knives prized by many chefs.
The blade of this Japanese knife is crafted from damascus, a structure in which a rigid steel core is wrapped in several layers of iron steel. This design gives the cutting edge remarkable strength, while the surface of your handcrafted knife benefits from optimal balance thanks to the multiple outer layers.
The upper steel layers provide increased "flexibility" to the core, so that your blade becomes less brittle during use.
What's more, damascus not only offers exceptional performance, it's also a real aesthetic asset! Superimposed layers of steel create unique patterns, lending elegance to every piece.
As for the blade's core, it's made fromJapanese Aogami 1 steel (also known as Blue Steel 1), produced by the world-renowned steelmaker Hitachi. The Aogami alloy has a high carbon content, reaching around 1.4%, which is crucial for increasing the steel's hardness. This high hardness of 63HRC on the Rockwell scale gives the blade excellent cutting capacity, ensuring great durability. What's more, the presence of tungsten in the aogami contributes to the blade's enhanced hardness.
The hardness of this blade guarantees excellent edge retention, ensuring long-term durability while maintaining efficient cutting performance over time.
Subsequently, the core is wrapped in layers of iron steel, offering added protection. Your Japanese kitchen knife requires little sharpening, and when it does, it remains easy to maintain.
The handle of your handcrafted Japanese knife is made from magnolia wood, a robust species renowned for its lightness. It has been meticulously lacquered in the traditional way by an experienced craftsman in Nagano Prefecture. This dark lacquering lends character to your knife while preserving its elegance. It also enhances the handle's moisture resistance and antibacterial properties.
The octagonal handle of this damask knife is designed to suit all cooks, right- or left-handed! It offers a comfortable, ergonomic grip for optimum maneuverability. For better control, the handle is tapered at the Bolster.
To prevent water and food infiltration, wood paste has been added to the junction between blade and handle. This fills small gaps and ensures a watertight seal.
To preserve the quality of your carbon knife, it is essential to wash it exclusively by hand, using a non-abrasive sponge and a mild detergent. Take care to avoid getting the handle wet when washing. Do not put it in the dishwasher or leave it to soak in the sink. Once cleaned, wipe dry immediately and store in a dry place.
Over time, it is normal for the color of the blade to vary slightly. This variation is a natural reaction of carbon, influenced by the acidity of the cut food and ambient humidity.
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