Setsudan Santoku Knife - Kane Tsune

Are you looking for a quality kitchen knife for yourself or as a gift?

The santoku knife originating from Japan is a general purpose knife.

The term santoku literally means “three good things” in relation to the tasks usually in the kitchen, namely: slicing, chopping, mincing.

The end of this blade is curved, forming an angle of approximately 60°. This unique design allows very finely cutting raw fish with rich flesh (salmon, trout, etc.), meats, fresh herbs, fruits, etc.

This versatility is reminiscent of a chef's knife, the Santoku knife is ultimately a Japanese version with its own characteristics.

This top-of-the-range model of superior quality offers you comfort and safety in cutting your kitchen foods. It is composed of :

• Its 165 mm blade made of high carbon ( 0.6% ) DSR-1K6 steel. With a hardness of 58 HRC on the Rockwell scale , this steel guarantees you a lastingly effective sharp blade. Its elegant hammering is in fact a non-stick property, the hollows thus formed act as cells, allowing the cut food not to stick to the blade.

• Its brown plywood handle measuring 135mm long has an ergonomic shape and therefore a pleasant grip.
• The blade and handle are linked by an elegant black bolster which perfectly matches the design of the knife.

This Santoku knife with its sleek design is handcrafted in Japan in the town of Seki, known locally for making knives. It is ideal for professionals and amateurs, try it you won't be able to do without it!

Using advice :

The blade contains a higher than average level of carbon, so it will be more susceptible to corrosion. If it is not washed and dried properly, it may rust. Store in a dry place.

Please note : for optimal preservation of its qualities and long-term performance, this knife is not dishwasher safe. Simply hand wash with mild soap, rinse and dry immediately.

Despite its above-average rigidity, like any knife, the Santoku knife must be well sharpened to maintain the quality of its edge. You can sharpen the blade using a sharpening stone , preferably. In addition, always use a cutting board, this way you preserve the edge of the blade longer.