Santoku Blue Steel Ebony Wood Handle 170mm/6.7-inch
The Santoku Knife 170mm (approx. 6.7 inches) by Kasumi Japan blends traditional Japanese craftsmanship with outstanding versatility. Designed for serious home cooks, it offers balance, control, and durability.
This versatile Japanese chef's knife excels in the "three virtues": superbly slicing meat/fish, dicing, and mincing vegetables. The razor-sharp Blue Steel #2 blade ensures clean cuts and longevity, paired with a comfortable, handcrafted black ebony handle for secure control during daily prep.
Key Features:
- Made in Japan using traditional Japanese forging techniques.
- Superior Blue Steel #2 Blade: Experience extreme sharpness and lasting edge retention from premium Japanese carbon steel. Holds a razor-sharp edge for up to 6 months without sharpening.
- Ebony Wood Handle: Enjoy a comfortable, secure grip with traditional, moisture-resistant Black Ebony wood.
- Razor-Sharp Precision: The 2mm thick blade cuts smoothly and effortlessly.
- Designed for Home Cooks: Balanced for everyday use and easy maintenance.
Specifications:
- Knife Type: Santoku
- Blade Length: 170 mm (approx. 6.7 inches)
- Handle Length: 5 inches (approx. 12.7 cm)
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Blade Width: 4.7 cm (approx. 1.85 inches)
- Rockwell C scale (HRC): 62
- Blade Thickness: 2 mm
- Best For: Slicing, dicing, mincing (primary); chopping vegetables, versatile tasks with meat/fish/vegetables.
IMPORTANT CARE INSTRUCTIONS FOR BLUE STEEL (High Carbon Steel):
Blue Steel #2 is a high-carbon, reactive steel prized for its cutting performance. Unlike stainless steel, it requires proper care to prevent rust and maintain its integrity:
- Hand Wash Only: Always wash your knives by hand with mild soap and warm water immediately after use. Never put them in a dishwasher.
- Dry Thoroughly & Immediately: Use a soft, dry cloth to wipe the entire knife (blade and handle) completely dry right after washing. Do not allow it to air dry.
- Embrace the Patina: With use, your Blue Steel #2 blade will naturally develop a patina—a dark, mottled coloration. This is a normal and desirable characteristic of high-carbon steel, which helps protect the blade from more aggressive rust. Do not try to scrub it off.
- Minimize Contact with Acidic Foods: If cutting highly acidic foods (like lemons, tomatoes, onions), rinse and wipe the blade promptly to prevent rapid discoloration or etching.
- Store Properly: Store your knives in a dry place. A wooden knife block, a magnetic strip (ensure it's wood or has a soft covering to prevent scratching), or the original box are good options. Avoid leaving them loose in a drawer.
- Oil for Protection (Recommended): For added protection, especially if storing for extended periods or in humid environments, apply a very thin coat of food-grade mineral oil or camellia oil (a traditional Japanese knife oil) to the blade. Wipe off any excess before use.
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! 🌟