Name: Santoku
Brand: Shiro Kamo
SKU: G-419-bunka
Price: 1695.00 SEK
Availability: InStock

Santoku

1 695,00 SEK

VAT included for EU orders .

G-419-bunka

Bunka with a 185 mm long blade.

The blade is hand-forged by Shiro Kamo, a true master who holds the title of Dento-koge-ishi and is one of the most renowned names at Takefu Knife Village.

Weight: 165 g
Blade height at heel: 55 mm
Cutting edge length: 185 mm
Blade thickness at heel: 4 mm
Blade thickness at mid-spine: 1.8 mm
Handle: D-shaped red sandalwood with a pakkawood bolster

NOTE: Measurements and weight may vary slightly as the knife is hand-forged.

Shiro Kamo is a highly regarded blacksmith from the renowned Takefu Knife Village in Japan. These knives are handmade using Aogami #2 carbon steel, which Shiro heat-treats to an impressive 64 HRC. The blade has a dark finish known as kurouchi and features a D-shaped handle. The blade is tapered, meaning it is thickest near the handle and gradually becomes thinner towards the tip. The knives in this series have a bold, rugged appearance, while the edge is extremely thin and delivers outstanding sharpness and excellent cutting performance. This is one of our most popular knife series!

We call the knife Kuroi Ryuu (黒い竜), which means Black Dragon in Japanese.

Note: Carbon steel is not stainless. Over time, the blade will develop a beautiful patina, although the black kurouchi finish provides good protection. If the blade is left wet, rust may develop. Also keep in mind that the thin, hard blade can be damaged if used to chop hard ingredients, bones or frozen food.

Manufacturer: Shiro Kamo
Model: Santoku
Length: 185 mm
Steel: Aogami #2
Carbon steel | Iron clad
HRC: 64HRC
Forging:
Handle material: Red sandalwood | Pakkawood

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.