Name: Santoku
Brand: Takamura
SKU: TK-CR165SA
Price: 1495.00 SEK
Availability: InStock

1 495,00 SEK

VAT included for EU orders .

TK-CR165SA

The blade measures 16.5 cm and the model is called a Santoku. It is an all-purpose knife suitable for most kitchen tasks.

Takamura makes world-class chef's knives, and the new Santoku from the Chromax series is no exception. The steel is fundamentally a carbon steel, but the chromium content has been maximized, producing an impressively sharp edge that lasts and is also easy to sharpen. The core steel is semi-stainless, which means it has good rust resistance, but it should still be wiped dry after use to prevent rust. There is one layer of stainless steel on each side of the edge, leaving only the edge as exposed carbon steel.

This is an exceptionally sharp knife with a very thin edge that is easy to sharpen. It cuts like a razor, and we consider it a real winner!

Note: Because the edge is semi-stainless, it will darken slightly over time. The sides of the blade will, however, remain bright and polished.

Manufacturer: Takamura
Model: Santoku
Length: 165 mm
Steel: Chromax
Semi-rostfritt stål | Rostfri kappa
HRC: 60-62 HRC
Forging:
Handle material: 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.