KTSG002BD Kotai Santoku knife Damascus blade

Kotai 17 cm Santoku knife with a 67-layer Damascus blade

The Santoku is smaller than the Kiritsuke and is the favourite knife of Japanese chefs. The Bunka has a high, flat blade profile and an angled tip called the Reverse Tanto, which makes it more precise than a rounded blade.
In gourmet restaurants, only the head chef can use it, and it is considered a status symbol.
The blade is made of 67-layer Damascus stainless steel with AUS-10 high carbon content and full hidden tang. Blade hardness HRC 61+/-1
You can see a hammered pattern on the blade called "Tsuchime" to create small pockets of air between the blade and the food. This reduces resistance by preventing food from sticking to the blade. It cuts like a razor blade.
Rust-resistant and perfectly balanced steel.
The perfect weight distribution and hand-polished ebony handle have been designed to help you effortlessly cut through the toughest foods.
A "Saya" bamboo blade guard sheath is included, as well as a bamboo box for storage.
Each Kotai knife takes 138 steps and over two months to make.

To care for your Kotai Japanese knives, we recommend washing them by hand, avoiding getting the handle wet. Avoid abrasive sponges, then use a clean, dry cloth and voilà! your knife is brand new and beautiful.
As the blade is hammered, avoid magnetised bars, as your knife could fall as it will not stay in place and could crack.
Avoid the dishwasher and do not soak. Do not cut on hard surfaces (metal, marble...) use a wooden or soft plastic chopping board.

Specifications:

Blade length: 17 cm, double-bevelled
Total length: 30 cm
Thickness of back of blade: 1.8 mm
15° blade angle, symmetrical 50/50 grind
Weight: 190 g

Handmade in Japan.