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This thin-bladed santoku, a Japanese equivalent to the Western chef's knife, is simply a work of art. Kikuichi makes it using the warikomi method, a traditional “split and insert” forging technique in which soft blade steel is wrapped around a hard steel core, with 17 layers of metal overall. The exterior is gorgeous Damascus steel with a two-toned, rippled pattern, and the top of the blade has a hammered tsuchime finish for better airflow between your knife and food. The center VG-10 steel core, arguably one of the most successful Japanese knife steels ever created, takes on and maintains a razor-sharp edge. The knife even comes with a whetstone to keep it in top shape!
Knife Length: 7 inches Knife Blade: 17 Layers Materials: VG-10 core; 16 layers Damascus stainless steel exterior Knife HRC: 60 Knife Bevel: Double Knife Bevel Angle Ratio: 50:50 Knife Handle Material: Eco Wood Stone Dimensions: 8 x 2 x 1 inches
Knife Care: Hand wash and dry Stone Use: Use finer side (1,000 grit) for sharpening and coarser side (250 grit) for repairing blade.
Family-owned Kikuichi is the oldest continuous knife maker in Japan and uses methods from the samurai era, inherited from imperial blade-maker Shiro Kanenaga through four generations. Each of their products is made in the Japanese tradition, with the finest attention to detail is given to every step in the knife-making process. We partnered with the company to bring you this knife with a custom-colored handle; we love the visibility the pop of orange provides, making the knife easy to locate on a cluttered counter or in the dish drain. (But please don’t put them in the dishwasher, which will damage high-quality knives.)Shop All
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