Seki Sanbonsugi Japanese Utility Chef Kitchen Knife, KUROUCHI Carbon Tool Steel Santoku Knife, Shiraki Wooden Handle, 165 mm (6.5 in), Made in Seki Japan

About this item

Carbon Steel Knife:Steel knives have excellent sharpness. After use, wipe them dry, clean them with detergent, and dry them. In addition, monthly polishing (using a whetstone) is important to maintain sharpness. Especially for those who value sharpness and advanced cooks, frequent polishing will maximize the knife's performance.
Seki Sanbonsugi "Kuro-uchi" finish. The blade of a knife that has been quenched to increase the strength of the steel becomes black overall. This product has been left black on the sides except for the cutting part. Although the elegance is lost, the black, rugged kitchen knife is stylish and powerful.
Santoku knives are the most common and versatile knives in Japanese households. Santoku means "three uses. It represents the fact that a variety of cutting methods can be used with one knife for a wide range of three materials: meat, fish, and vegetables.
Specifications - Type: Kurouchi Santoku knife, Size: 29.9 x 3.7 x 2.4 (cm), Weight: 115 g, Blade length: 165 mm, Blade material: carbon tool steel, Handle: wood
These knives are all hand sharpened one by one by skilled Japanese craftsmen. We hope you will experience its sharpness.
Seki, Japan, the city of knives - Seki City is known as one of the world's leading production centers of knives. Since long ago, Japanese swords made in Seki City have been highly regarded for their "unbreakability, unbending, and sharpness. The city has continued to produce high quality blades to this day, while evolving its Japanese sword-making techniques and traditions.