Name: Santoku
Brand: Shiro Kamo
SKU: G-503-green-birch
Price: 1995.00 SEK
Availability: InStock

Santoku

G-503-green-birch

1 995,00 SEK

VAT included for EU orders .

Shiro Kamo | Santoku | Aogami #2

Santoku with a 168 mm blade made from Aogami #2 carbon steel. The octagonal handle is made from stabilized birch burl. The handle is slightly heavier than the standard handle used in this knife series, giving the knife a more neutral balance point.

The blade also features a thicker spine and exceptionally fine distal taper. In short, this is a slightly more robust version of the classic santoku in the Tora series. The edge, however, remains just as thin and delicate.

Weight: 144 g
Spine thickness at heel: 4.2 mm
Spine thickness at midpoint: 1.5 mm
Blade height at heel: 48.1 mm
Cutting edge length: 168 mm

The blade features a core of Aogami #2 carbon steel (also known as Blue #2), hardened to 63–64 HRC. The core is laminated with 10 layers of steel, creating a beautifully intricate Damascus pattern. The blade takes a razor-sharp edge that is easy to maintain and delivers outstanding cutting performance.

Over time, Aogami carbon steel will develop a beautiful patina. The blade should be wiped dry after each use to prevent rust. Even with proper care and thorough drying, its appearance will gradually change depending on the ingredients it comes into contact with. A razor-sharp knife with plenty of character.

PLEASE NOTE: Aogami #2 is a non-stainless carbon steel. The iron cladding on both sides of the blade must also be kept dry to prevent rust from developing over time.

Manufacturer: Shiro Kamo
Model: Santoku
Length: 165 mm
Steel: Aogami #2
Carbon steel | Iron clad
HRC: 63-64HRC
Forging:
Handle material: Walnut | 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.