Yoshisada kitchen knife “Santoku Takao” 180mm
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- Description
- CREATORS INFO
A rust resistant, high quality knife approved by professionals.
Named after its high performance in cutting various meat, fish and vegetables in different shapes and sizes, this all-purpose knife is called the Santoku Knife.
Made from high-grade cutlery steel which combine’s high hardness, high toughness, abrasion resistance, and corrosion resistance.
With a blade length of 18 cm, it is a common size used at home.
Double-edged so it can be used by left-handed people.
| Materials |
high-grade cutlery steel (blade)/Compressed material (handle)
| Actual size |
Total length 310mm, blade length 180mm
Peak thickness 1.8mm, blade width 50mm, weight 150g
*Because it is handmade, there may be individual differences depending on the product.
| Package |
Paper box *Specifications such as packaging are subject to change.
| Cleaning method |
After use, be sure to wash with hot water or water and wipe off the moisture thoroughly.
Sharpening a knife keeps it sharp, so if it loses its sharpness, sharpen it before use.
There are natural whetstones and artificial whetstones for whetstones, so please consult a specialty store to purchase them.
We recommend going to a specialty store for polishing and repair once every 1-2 years.
| How to sharpen |
In the case of a double-edged blade, sharpen the front and back the same number of times.
In the case of a single-edged blade, please sharpen the surface of the blade from the tip to the base. If the back of the blade feels rough to the touch (burr edge), lightly sharpen the back side 2-3 times until the burr edge disappears.
| Handling Precautions |
A wooden cutting board is recommended.
Please do not use it for anything other than cooking.
| About delivery date |
If in stock: Ships within 7 days If not in stock: 60 days
| Others |
For maintenance such as sharpening and repair, please contact the manufacturer's definition knife. Please contact the contact information included with the main unit.
Yoshisada
Founded in Higashiyama, Kyoto in the mid-Edo period, the company's advanced blade-making techniques have been passed down from generation to generation for 360 years. Teichiro Yamaguchi, the 10th generation owner, is now one of the few Kyoto blade craftsmen.
The blades produced by Yoshisada range from those used in the kitchen at home to specialized tools used by artisans. They are made to suit the needs and purposes of each user, so they come in a wide variety of weights, hardness, and shapes. They are easy to use, fit comfortably in the hand, and can be used for a long time.
