Hatsukokoro Kumokage Santoku 180mm - The Cook's Edge
Hatsukokoro Kumokage Santoku 180mm - The Cook's Edge
Hatsukokoro Kumokage Santoku 180mm - The Cook's Edge
Hatsukokoro Kumokage Santoku 180mm - The Cook's Edge
Hatsukokoro Kumokage Santoku 180mm - The Cook's Edge
Hatsukokoro Kumokage Santoku 180mm - The Cook's Edge
Hatsukokoro Kumokage Santoku 180mm - The Cook's Edge
Hatsukokoro Kumokage Santoku 180mm - The Cook's Edge

Kumokage Santoku 180mm

Vendor
Hatsukokoro
Regular price
$215.00
Sale price
$215.00
Unit price
per 

Santoku: A well-rounded knife that can accomplish a lot of cutting tasks. The santoku is the most common knife shape you’ll find in kitchens worldwide, and it excels at slicing, dicing, and mincing. Think of it as a cross between a Gyuto (chef knife) and Nakiri (veg knife). Generally short in length, 160mm-190mm, the santoku is a superb knife if work space is an issue. 

Knife Specs:

Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.

  • Steel: Blue #2
  • HRC: 62~63
  • Edge Length: 180mm
  • Height at heel: 47.7mm
  • Spine thickness above heel: 3.4mm
  • Weight: 154 grams
  • Handle: Wa-Octagonal Teak w/Buffalo Horn Collar 
  • Shape: Santoku
  • Finish: Kurouchi
  • Cladding: Soft Iron
  • Construction: Damascus
  • Knife Line: Kumokage
  • Maker: Hatsukokoro 
  • Place of Origin: Tosa ( 土佐市), Kōchi
Carbon steel knife care
-Please note, this knife is made with high carbon steel.
-Carbon steel knives are amazing, they get super sharp, and are easy to sharpen.
-However, they are more likely to rust than their stainless counterparts.
-Please wipe clean and dry immediately after use.
-Always wash with mild detergent by hand.
-Avoid very acidic foods like lemons, limes, and tomatoes.
-After time you will develop a grey hue on your knife, this is called patina. The healthier the patina, the less likely it is your knife will develop rust.
-If you happen to notice rust forming, please use a soft sponge and soapy water to remove. Dry and oil your blade afterwards.
-Be mindful of your cutting surface, this knife likes end-grain wood cutting boards best. If you do not own one, please use a plastic board only.
-A fine edged knife like this likes to be used in a forward and backward motion only, do not move this knife laterally across the cutting board.