









Takayama 180 by Ginza Steel - Hand-Crafted Santoku 180mm Knife
| Made in Japan |
Description

The Santoku knife is the most popular type of knife that has evolved together with the Japanese culture
It is an all-purpose knife that could prepare pretty much any ingredient. Although its birthplace is Japan, it’s convenience has spread overseas, and in recent years many non-Japan made Santoku Knives are found.
Specification

- Knife Type: Santoku (It is an all-purpose knife that could prepare pretty much any ingredient)
- Blade Material: High Carbon Swedish Steel 19C27 by Sandvik ( 45 Layer Damascus )Blade EdgeDouble Edge
- Handle: Chestnut tree with 8 angle handle ( FYI Number eight is considered as a lucky figure and called "Suehirogari" in Japan )
- Blade Length: 180mm ( 7" )
- Overall Length: 320mm ( 12.5") to
- HRC: 59 - 60
Care and Maintenance
Taking good care of your handmade knife is essential to ensure its longevity and maintain its cutting performance. Here are some care and maintenance suggestions:
Safe Handling:
- Handle the knife with caution, as it is extremely sharp. Always be mindful of your fingers and avoid contact with the blade's edge.
- Keep the knife out of the reach of children to prevent accidents or injuries.
Proper Use:
- Limit the knife's usage to cooking purposes only. Avoid using it for tasks like opening cans or boxes, which can damage the blade.
Cleaning:
- After each use, hand wash the knife using mild dish soap and warm water. Avoid harsh detergents or abrasive cleaners that can damage the blade or handle.
- Carefully clean both sides of the blade, the handle, and any other exposed parts.
- Rinse the knife thoroughly to remove all soap residue.
Drying:
- Dry the knife immediately after washing to prevent moisture buildup, which can lead to rust.
- Use a soft, clean cloth to wipe the blade and handle completely dry. Ensure there are no water spots left.
Storage:
- Store the knife in a safe and dry place, away from moisture and humidity.
- Consider using a knife sheath or blade guard to protect the blade from accidental damage and to prevent injuries when retrieving or storing the knife.
Sharpening:
- To maintain satisfactory cutting performance, it is recommended to re-sharpen the knife once or twice per month. However, this frequency may vary depending on the knife's usage and your personal preference.
- Use a sharpening stone or honing rod designed for kitchen knives to restore the blade's sharpness. Follow the manufacturer's instructions or seek guidance from a professional if you're unsure about the sharpening process.
By following these care and maintenance practices, you can ensure that your handmade knife remains sharp, safe to use, and lasts for a long time.
Dishwasher Safe: No
I’m always a little sceptical when ordering from a new site online, but they were very friendly and helpful, even shipped out the next day!! It was for a gift, but so happy with it! Thank you kindly :)
Hello Ashley
I would like to say Happy new year !
You made our day ! so happy to hear about your experience
Kind Regards
Bob
It's a multi tool of kitchen. Slice & dice meat/veggies the way you like.
Premium Quality Blade and well balanced , easy to handel.
Just got the knife, looks and feels great

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I’m always a little sceptical when ordering from a new site online, but they were very friendly and helpful, even shipped out the next day!! It was for a gift, but so happy with it! Thank you kindly :)
Hello Ashley
I would like to say Happy new year !
You made our day ! so happy to hear about your experience
Kind Regards
Bob
It's a multi tool of kitchen. Slice & dice meat/veggies the way you like.
Premium Quality Blade and well balanced , easy to handel.
Just got the knife, looks and feels great