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Chef's Knife (Santoku) - 7-1/8 in. (180mm), Western Handle

Chef's Knife (Santoku) - 7-1/8 in. (180mm), Western Handle
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Availability: In stock. Usually ships in 1-2 business days
Price:$188.95

product description

Related Products:
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Product Description for Chef's Knife (Santoku) - 7-1/8 in. (180mm), Western Handle

Maker: Takeo Murata (click to see more by this maker)
Price: $188.95
Item num: 90899
Blade length: 7.10 in.
Total length: 11.75 in.
Blade width: 1.75 in.
Blade thickness: 0.08 in.
Item weight: 5.90 oz.
Shipment weight: 9.1 oz.
Blade: Kurouchi finish san mai with an aogami 1 carbon steel core, Rc 64
Bolster: Pinned stainless steel
Handle: Resin impregnated hard wood (black pakkawood)
Description: The santoku is the traditional Japanese chefs knife. This comfortable design is a fantastic multipurpose chopper. The Santoku style has quickly become the new favorite for chefs in the West.
Takeo Murata, is widely considered to be amongst Japan’s elite group of highly revered bladesmiths. He lives on the island of Shikoku near Kochi. This area, formerly known as Tosa, is well known for its Tosagata-style handforged knives and garden tools. At the age of 16 Murata-san started his apprenticeship working with his renowned uncle Tokaiji. Murata has become famous for his craftsmanship and ability to forge knives with excellent balance, sharpness and a stark beauty that speaks to Japan’s feudal past.
These beautiful black oxide (known as Kurouchi finish) knives are forged from Aogami No 1 carbon steel. This exceptional steel is particularly high in carbon and tungsten while maintaining limited rust resistance for a carbon steel knife. A fine grain structure and a hardness of approximately 64 (very hard!!) allows for easy re-sharpening and a long lasting, keen edge even through heavy use.
The handle, made from multiple layers of wood impregnated with resin, is riveted to the full length tang and will last a lifetime. Pinned stainless steel bolsters separate the handle and blade.
When knives are hand forged, a natural black oxidation is left on the blade. The traditional black oxide (Kurouchi finish), imparts a limited rust resistance. Particular attention should be paid when washing Kurouchi finished blades as a scouring pad can potentially wear off the black finish. As with other carbon steel knives, we recommend using camellia (tsubaki) oil to avoid rust and oxidation.
Availability: In stock. Usually ships in 1-2 business days

 
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