Availability: Normally ships the same day
This laminated knife looks simple and classic but, once you hold them in your hands for the first time, you will sense the passion and vision with which they were made. The blade is beautifully hand polished to a shiny satin finish, and the blade spine and choil are also polished for better appearance and improved comfort. The level of fit and finish are beyond expectation for the price point of the knife.
The Blue Steel No. 2 (Hitachi Aogami #2; HRc. 63) core is sandwiched between two layers of soft stainless steel. This means that you can enjoy the exceptional sharpness and edge retention offered by a premium Japanese high carbon steel, and also the improved corrosion resistance and ease of maintenance offered by stainless steel. Consequently, we highly recommend this knife to first-time users of carbon steel knives.
This knife features a classic design, a comfortable black pakkawood handle, and a stainless steel bolster for better balance and improved durability. The fine blade edge is hand sharpened on whetstones by experienced Master Craftsmen, and is ready for use straight out of the box.
The tall blade and rounded nose / tip of the Santoku make it a versatile knife that is well suited to cutting meat, fish, or vegetables; Hence it’s name, which literally means “Three-purpose”. The Santoku is often recommended as a multi-purpose kitchen knife.
Notice* Experienced Master craftsman makes final sharp blade edge with hand sharpening process by whetstone. You can enjoy outstanding cutting performance ready to use out of the box when received. This sharpening process may remain some grind marks on both sides of blade.
Knife Model: JCK Original Kagayaki Blue Steel No.2 Clad Series Santoku
Blade Material: Blue Steel No.2 Clad
Rockwell Hardness (HRc): 63
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster
Saya Included: No.
Santoku 170mm (7")
Cutting edge length: 175mm
Total Length: 295mm
Blade Thickness: 2mm
Blade Width: 47mm
Total Weight: 166g
Master Craftsman modifies edge shape and bevel for left hand use by hand sharpening process at the following additional cost:
Left handed versions are normally in stock for immediate shipping. However, when it became out of stock, please allow 3 to 6 days for shipping.
For your information, many of the Japanese Kitchen knives come originally with double bevel edge sharpened 70/30 (face side/back side) for Western style knives. This geometry came from Japanese Traditional knives with single bevel edge and Shinogi blade construction. This is one of the special features and reasons why Japanese knives have an excellent cutting performance.
However, this 70/30 edge geometry is designed for right hand use, so we have a service to modify it to 30/70 for left handed users with re-sharpening process by skilled craftsman.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
This knife changed my cooking life. I never had a really good knife before this one. It makes dinner prep go so much faster. Easy to keep sharp.
It could be a little more sharper on my opinion. Fits very well in hand.
It would be unreasonable to give 5 stars to my first carbon steel knife as I have nothing to compare it to. However, it is by far the sharpest knife I've ever used and the weight and balance are excellent. The stainless steel cladding is very good and although it is not as "pretty" as other knives it is exceptionally practical. Considering the price I believe it is very good value. The blade edge (the exposed non-stainless part) has discoloured already, but that was fully expected and is not a problem. Let's see how long it is before it needs a whetstone.