Santoku Blue Steel Ebony Wood Handle + Whetstone
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:
- 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.
Japanese Double-sided Whetstone Include Non-slip Base
This set includes a double-sided sharpening stone designed for consistent, controlled sharpening. The non-slip base keeps the stone stable, helping you maintain angle and pressure—two keys to great results. Here's why it’s valuable for durability & performance:
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Restores a crisp, lasting edge: Regular stone sharpening resets the blade’s edge geometry, bringing back smooth, effortless cutting.
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Extends the life of the knives: Maintaining the edge on a whetstone reduces the need for aggressive grinding later, helping preserve blade thickness over time.
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Improves cutting performance after sharpening: Expect noticeably cleaner slices, less resistance through dense ingredients, and more control for fine prep.
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Stable, safer sharpening: The non-slip base minimizes movement, helping you sharpen more evenly and protect the blade edge from uneven wear.
Result after proper sharpening: sharper bite, smoother glide, and better edge longevity, especially important for high-performance steels like Aogami.
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! 🌟