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Shiki Special Collection R-2 Nickel Damascus Santoku 180mm (7 inch, Ebony Wood Handle)

Shiki

Availability: Normally ships the same day



Master Masui is always researching, designing and making new knives to satisfy the different needs of his numerous customers. Consequently, he uses a wide variety of different of steels and handle materials. We respect his active spirit, positive-attitude and flexibility.

This Santoku knife is extra special limited edition SHIKI knife. The special matt finish and silver-gray coloring R-2 Nickel Damascus blade.(HRC 62 to 63)

To match the impressive appearance of the R-2 Nickel Damascus blade, Mr. Masui decided to use beautiful natural wood texture of Ebony wood handle scales. The handle and the seamless stainless steel bolsters are contoured and polished by hand so that they are comfortable to grip and are nicely accented by a decorative mosaic pin and a black spacer.

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.

Knife Model: Shiki Specials R-2 Nickel Damascus Series Santoku

Blade Material: R-2 Nickel Damascus

Rockwell Hardness (HRc): 62 to 63

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: Ebony Wood Handle with Stainless Steel Bolster

Saya Included: No.

 

Santoku 180mm (7")
Cutting edge length: 181mm
Total Length: 297mm
Blade Thickness: 2mm
Blade Width: 4.6mm
Handle Length: 116mm
Total Weight: 180g

 

This knife comes with 50/50 double bevel edge geometry for both right and left handed use.

For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems. 

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.

 

Important

This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.

  • Please do not put the knife in the dishwasher machine for cleaning.
  • Please do not leave the knife in water or wet condition for long time.
  • After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place.
  • This is an extremely sharp knife. Please use special cares in using and storing it.
  • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
  • Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
  • We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.

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