Suraisu 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 you to very finely cut 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 with:

• Its 165 mm blade made of high carbon steel (approximately 1.2%) and tungsten (approximately 1.25%), its hardness is 62 HRC , will provide perfect resistance against the micro shocks of daily cutting and therefore a long lifespan. always of the same quality.

• Its traditional Japanese D-shaped handle gives you a pleasant grip, made of Sandalwood , its virtue of high resistance to bacteria, and depending on the maturity of the tree, it is considered precious. The top of the handle is completed by a black Pakkawood bolster, a material resistant to humidity and temperature variations.

This kitchen utensil with a sleek design is handcrafted in Japan in the town of Seki, known locally for making knives. Try it and 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.