Morado AS Kurouchi Santoku 165mm

Regular price 20,300.00 RSD
Sale price 20,300.00 RSD Regular price
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The most famous steel production technique in Japan is the San-mai construction, i.e. in three layers. This is exactly how this beautiful bunka knife was made!

The shape of this knife in Japanese means 3 virtues or a solution to 3 problems, which, depending on the eyes of the observer, could refer to three foods - meat, fish and vegetables or three techniques - cutting, chopping or shredding. It is a knife that has a shorter blade that is easy to control and yet has a sufficient height of the blade so that your knuckles will not hit the work surface when chopping.

The blade is made of Aogami Super steel, which is considered the best steel for making kitchen knives. It is coated with two layers of softer, stainless steel so maintenance is kept to a minimum.
In addition to the aforementioned blade, this knife is also adorned with a beautiful kurouchi, a black forge finish nicely blended with the hammer marks during forging. On this blade, the name of the forge and the steel used to make it are engraved in kanji.

The handle is made in an oval shape and fits extremely well in the hand. The materials used are Morado, a Brazilian rosewood that is dark and exotic in combination with a white pakka wood collar.

Specifications

Manufacturer: Harukaze
Blade type: Bunka
Blade length: 165mm
Total length: 295mm
Knife Weight: 145 years old
Blade type: Double bevel
Back thickness: 2.1 mm
Steel: Aogami Super
Hardness HRC: 63±1

This knife is made of carbon steel which requires more care during maintenance. In return, you get a longer-lasting blade sharpness.

After use, wash the knife by hand with lukewarm water and dry thoroughly. Before putting the knife away, we recommend coating it with cooking oil to protect the steel.
Store the knife in a safe place where it will not collide with other utensils.

The best way to sharpen Japanese knives is by hand on a stone. Check out our range of sharpening stones.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, parmesan rinds, rinds...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".
We also advise you to read our blog about carbon knives: "Carbon knives - Patina".

Traditional knives can only be properly sharpened on a water whetstone. Any other type of sharpening would damage the blade.

  • Fast delivery from 1 to 3 days on the territory of Serbia.

  • You can always sharpen your knives with us.

  • Free gift wrapping.

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How to choose the first Japanese knife?

If you are buying your first Japanese knife, the advice is to choose a multifunctional blade shape that will cover the widest range of your needs in the kitchen. This includes Gyuto, Santoku and Bunka. The rule is that bigger people need bigger knives and vice versa.

Japanese knife as a perfect gift

Although in the culture of the Far East it is not recommended to give a blade as a gift because of the connection with cutting off good relations, they also could not resist the perfection of such a gift, so they devised a "trick" that allows them to gift knives without problems. Just ask for one coin from the person receiving the gift and in the eyes of strict superstition spirits it will be a fair exchange. Now no joke, a knife is a gift that unlike other transient things will be remembered forever because it will serve forever.

Everything you need to know about maintenance

  • Oštrenje japanskih noževa

    Sharpening Japanese knives

  • Briga i skladištenje

    Care and storage

  • Karbonski noževi - patina

    Carbon knives - Patina

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