Isamitsu Shirogami #1 / White Steel #1 Santoku 180 mm / 7.0" Brown Handle
Looking for a Chef's knife but they all tend to be a little longer than you'd like?
This hand forged Shirogami #1 Santoku by Isamitsu with hammered kurochi finish and stunning two tone maple and burberry handle rests easily in your hand.
For those that don't mind a little taking care of their equipment, this White Steel #1 Santoku, made out ofhigh carbon steel, is an ideal solution. This is a versatile knife that will easily slice anything from diakon to chicken. Hand forged Shirogami #1 is an incredibly challenging material to forge due to the composition and requires the the highest skill.
Ideal for: Chopping, slicing, dicing, and julienning.
Useful on food types: Small to medium proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.
Shirogami #1 / White Steel #1 Santoku Knife 180 mm (7.0") Maple and Burberry Handle
Weight: 141 g Blade Width: 50 mm Blade Thickness: 2 mm Handle Length: 128 mm Handle Thickness: 25 mm
The blade has a stunning custom finish with stately atmosphere. Black finish (Kurochi) is an old-fashioned Japanese style of kitchen knife finishing method. The method does not scrape the entire surface of the blade that has been hardened by quenching, but leaves the black portion of the side other than the blade.
This blade is made of Shirogami #1 (White Steel #1) with excellent sharpness and durability. White steel has increased carbon content and reduced impurities, making for an incredible blade and increased hardness, similar to ancient katana. With few impurities and the high carbon content, this type of knife can have excellent sharpness and is easy to re-sharpen.
This blade needs to be cared for more than stainless steel as it will rust easier, water should be removed immediately.
Santoku Japanese chef knives are designed to be thin knives that slice, cut & chop easily through meat or vegetables to maintain the integrity of each component and freshness.
Santoku knives are also known in Japan as Bunka Bōchō. In the U.S. the Bunka is sometimes used to describe the Kengata Santoku which has the angled tip allowing for more detailed slicing or cutting.
This knife maker is from the Ibaraki Prefecture outside of Tokyo region. With two master blacksmiths, Isamitsuis a smaller company focused on unique handcrafted designs using high quality materials. They design their knives with high carbon steel such as Aogami Super (Blue Super Steel), shirogami (white steel #1), and aoniko (blue steel #2) along with locally sourced wood such as maple and burberry.
*Please do not cut bone or frozen food. It may cause the knife to chip or other damaged.
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