Name: Ko-santoku
Brand: Onihiro
SKU: ONI-120-SA
Price: 995.00 SEK
Availability: InStock

Ko-santoku

995,00 SEK

VAT included for EU orders .

ONI-120-SA

Ko-santoku with a 120 mm blade in Shirogami #1 carbon steel

A robust little all-purpose knife with a tall blade. The taper is pronounced and the blade has a very thin edge. It is hand-forged with a Shirogami #1 core and iron cladding, producing an exceptionally fine edge that is easy to sharpen and responds immediately on the sharpening stone.

The blade has a kurouchi finish – a dark, rustic forged surface that gives the knife a traditional appearance while providing some protection against oxidation. The geometry is relatively substantial at the heel but quickly tapers down, giving the knife a sturdy yet efficient feel when chopping vegetables.

The handle is oval and made from red sandalwood with a black pakkawood bolster – a classic and durable combination that provides a comfortable grip.

Specifications:

Blade length (edge): 121 mm
Blade height: 41.5 mm
Weight: 85 g
Steel: Shirogami #1 (carbon steel)
Construction: Iron cladding (not stainless)
Finish: Kurouchi
Spine thickness at heel: 3.7 mm
Spine thickness at midpoint: 1.9 mm
Handle: Oval, red sandalwood with pakkawood bolster

Please note:
Like all carbon steel knives, this knife requires some care. Wipe the blade dry during use and avoid leaving it damp. In return, you get one of the most responsive steels available, capable of taking an exceptionally sharp edge.

Manufacturer: Onihiro
Model: Nakiri
Length: 120 mm
Steel: Shirogami #1
Carbon steel | Iron clad
HRC: 62-63HRC
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.