Santoku Blue Steel Ebony Wood Handle 170mm/6.7in

Kasumi Japan Santoku knife Black Ebony Blue Steel #2 Series 170mm/6.7in 

The Santoku knife Black Ebony Blue Steel #2 Series 170mm/6.7in is designed for home cooks who take their tools seriously. It blends traditional Japanese craftsmanship with everyday versatility, shaped for balance, control, and confident performance—refined enough for precise prep, durable enough for daily use.

This Santoku knife is built around the “three virtues” of Japanese cooking—cleanly slicing meat and fish, dicing, and mincing vegetables. With a razor-sharp Blue Steel #2 blade and a handcrafted black ebony wood handle, the Santoku delivers crisp, accurate cuts, long-lasting edge performance, and a comfortable grip you can rely on through every prep session.

Key Features:

• Made in Japan using traditional Japanese forging techniques.
• Superior Blue Steel #2 Blade: Crafted from premium Japanese carbon steel for extreme sharpness and outstanding edge retention. Holds a razor-sharp edge for up to 6 months without sharpening.
• Ebony Wood Handle: Handcrafted black ebony wood handle provides a secure grip, moisture resistance, and comfort for steady daily control.
• Razor-Sharp Blade for Precision Cutting: The 2mm thick blade is designed to cut smoothly and effortlessly across meat, fish, and vegetables.
• Designed for Home Cooks: Balanced performance, durability, and ease of maintenance for everyday home cooking.
• Best For: Slicing meat and fish, dicing, and mincing vegetables (primary); all-purpose daily prep when you want one versatile knife for proteins and produce.

Bring Japanese versatility and precision into your kitchen with the Kasumi Japan Santoku Knife—a reliable, all-purpose blade built for effortless daily prep.

Blade Material: Blue Steel
Blade HRC: ~61–63
Blade Type: Santoku
Blade Length: 170 mm (6.7 in)
Blade Thickness: 2 mm
Blade Width: 47 mm (1.85 in)
Handle Length: 127 mm (5 in)
Weight: Not specified
Handle: Ebony Wood
Origin: Japan

Follow these simple guidelines to keep your knives sharp, beautiful, and performing their best:

🔪 Proper Usage:
Always use a wooden or plastic cutting board—avoid hard surfaces like glass, marble, or metal.

Choose appropriate knives for specific tasks (vegetable knives for veggies, chef knives for general cutting, etc.).

Avoid cutting frozen or overly hard items that can damage the blade.

🚿 Cleaning:
Hand wash immediately after each use with mild soap and warm water.

Avoid the dishwasher, as high temperatures and harsh detergents can harm your knife’s blade and handle.

💧 Drying & Storage:
Dry thoroughly with a clean towel immediately after washing to prevent rust and stains.

Store knives safely in a wooden block, magnetic knife holder, or protective sheath to maintain sharpness and safety.

🛠️ Sharpening & Maintenance:
Regularly hone your knives using a ceramic honing rod to maintain edge sharpness.

Professional sharpening is recommended 1–2 times per year, depending on usage.

Occasionally apply food-safe mineral oil on wooden handles to maintain their natural beauty and durability.

⚠️ Safety Precautions:
Always handle knives carefully and attentively.

Keep knives out of reach of children.

Follow these tips to preserve your knives’ quality, ensuring lasting sharpness, beauty, and optimal cooking performance! 🌟