The santoku knife is probably the Japanese knife that is most established in the western marketplace. Santoku knives are prized for their handy, user friendly size and chef knife versatility. Santoku translates to three virtues and the acts of slicing, chopping, and dicing are tackled with ease by this classic design. Many western chefs and home cooks look to the santoku as their go-to blade for many general cutting tasks. The symmetrical 50/50 grind, coupled with the gently curved belly, make this a good choice for cooks of all types and cutting preferences.
The Shiro Kamo Santoku is a handsome knife that performs as well as it looks. It is constructed san-mai style from a core of R2 steel covered in multiple layers of a different stainless alloy. The combination of etching the upper part and grinding the lower area produces a dramatic damascus look which is further enhanced by the semi-matte finish. This is a great performing steel which is quite easy to sharpen and is hard enough to hold a super fine edge. The R2 steel is hardened to 62-63 HRC. Plus because it is fully stainless, daily maintenance is a breeze.
The length of this blade falls squarely in the middle of most santoku blades and will be perfect for almost any cutting task around the kitchen. It comes with a great looking octagonal handle fashioned from 5,000-year-old bog oak, maple, and black wood.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Cladding: Stainless Damascus
Edge Steel: R2 Powdered Steel
Edge Grind: Even (See Choil Shot)
Handle: Custom Octagonal
Handle Material: 5,000 Year Old Bog Oak, Stabilized
Ferrule: Black Wood
Blade Length: 170mm
Spine Thickness: 2.7mm
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