Yoshihiro Nashiji High Carbon White Steel #2 Santoku Japanese Multipurpose Knife

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日本製 Made in Japan
$280.00 $199.99
Product Code: MKWASA180
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日本製 Made in Japan

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Our Yoshihiro Mazaki series are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value.

Description

It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans. Santoku is Japanese for three virtues referring to the shape of the blade which comprises aspects of the traditional vegetable knife Usuba and the chef knife Gyuto in one knife, making it a favorite among chefs and cooks everywhere. The quality of the steel together with its’ expert craftsmanship makes this a professional quality chefs knife with an excellent blend of razor sharpness, durability, and comfort that is unrivaled in its price range.


Our Yoshihiro Mazaki series are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 63 to 64, is intricately forged with iron to create a Black-Forged Kurouchi finish on the blade and consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Our Yoshihiro Mazaki Series is complimented with a traditional Japanese style handcrafted D-Shaped Chestnut handle affixed with a Water Buffalo horn bolster.


Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmer’s market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.


Care & Sharpening

  • Sharpening and honing should be done with only whetstones
  • Hand wash and dry only, and doso immediately if working with acidic ingredients
  • Do not use on objects such as bones, nutshells, and frozen foods

Additional information

Blade Material

White High Carbon Steel #2

Grade

Kuruochi

Knife Style

Santoku

Bolster Material

Water Buffalo Horn (color varies)

Handle Shape

D-Shaped

Handle Material

Keyaki

Edge Angle

Double Edged

HRC

63

Saya Cover

None

Stain Resistant

No

Knife Size

7" (180mm)

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