Santoku Tsuchime Knife - Kane Tsune

Are you looking for a quality kitchen knife?

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

The term santoku literally means “three good things” in relation to the usual kitchen tasks, 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. It is made up of :

• Its 165 mm blade with a VG1 steel core . Strong in carbon and chromium, alloy offered both sharpness and corrosion resistance. With a hardness of 59/60 HRC on the Rockwell scale , this steel guarantees you a long-lasting effective blade. With a stainless steel top layer that protects the core of the knife. The blade in Tsuchime finish with its elegant hammering has in fact a non-stick property, the hollows thus formed serve as cells, allowing the cut food not to stick to the blade.

• Its handle made of plywood offers a robust and moisture-resistant result. It has an ergonomic shape and therefore a pleasant grip. 
• The blade and the handle are linked by a bolster, also in stainless steel.

This Santoku knife with its sleek design is handcrafted in Japan in the town of Seki known locally for knife making. It is ideal for professionals and amateurs of state-of-the-art cooking, 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, it must be well sharpened to maintain the quality of its edge; you can sharpen the blade preferably using a whetstone . In addition, always use a cutting board, this way you preserve the edge of the blade longer.