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 (6.8")
Total Length: 295mm (11.6")
Blade Thickness: 2mm (0.07")
Blade Width: 47mm (1.8")
Handle Length:115mm (4.5")
Total Weight: 166g (5.8oz)
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.
Admittedly, first Japanese knife, so I am easy to impress. Happy with the quality, love how the cutting edge is acquiring some patina.
Excellent quality and service.
Очень хороший нож. Сегодня наконец-то я получил мою посылку с этим ножом. Нож выглядит замечательно, изготовлен и собран тщательно, все элементы подогнаны, никаких зазоров. Он очень острый из коробки, прямо как лезвие. При резке продуктов он прямо просто проваливается сквозь них. Как и любой нож имеющий режущую кромку из углеродистой стали он нуждается в более тщательном уходе - после нарезки нож необходимо вымыть и вытереть насухо иначе кромка темнеет. A very good knife. Today I finally received my parcel with this knife. The knife looks great, is made and assembled carefully, all elements are fitted, no gaps. It's very sharp out of the box, just like a blade. When cutting products, he just falls right through them. Like any knife with a cutting edge made of carbon steel, it needs more careful care - after cutting, the knife must be washed and wiped dry otherwise the edge darkens.
Awesome knife for all kinds of tasks. Can get REAL sharp after a few passes on good sharpening stones.
My favorite general purpose kitchen knife. Great value, especially when it goes on sale around the holidays. I've been able to maintain the edge with a leather strop and, rarely, a ceramic rod. I don't have any Japanese waterstones, so if I need any more serious maintenance I take it to a professional. The choice to make the bevel 70/30 instead of 50/50 is a bit odd, but its just something to keep in mind when stropping the blade.