From Morihei Japan, the Hagane series is a classic, high performing Japanese carbon steel knife.
SK steel is quite easy to maintain when compared to other carbon steels, it's easy to sharpen and has very high sharpness potential. This style of knife is still one of the most common found in Japanese kitchens, time-honoured for a reason.
- Morihei Hisamoto Hagane Japanese Knife
- 185mm Santoku Knife
- Right Hand Bias Grind
- SK High Carbon Steel (mono)
- Hand Sharpened by Morihei
- Western (YO) Handle:
- Pakka
- With Bolster
- Crafted in Japan
- 308mm Overall Length / 187mm Blade Edge Length / 2.0mm Blade Thickness / 47mm Blade Height / 168g
* As our kitchen knives are hand-made (some with natural materials like timber), small variation to size and colour may occur.
* Carbon steel knives require some care to prevent surface rust, they will change colour (patina) in use..
Japanese Knife | Santoku (Cook Knife)
The Santoku, or home cook knife, is a versatile kitchen knife widely used throughout the world. It is one of the better starting points into Japanese knives.
Like it's larger cousin, the Gyuto, this is your go-to knife for any and all tasks within the kitchen. Generally Santoku knives are smaller in size than Gyuto, making them versatile in smaller home kitchens or for cooks with fledgling knife skills. Both styles of knife are multi-tasking machines that can be used for any and all cooking preparation tasks.
As is the case with most Japanese kitchen knives, the Santoku is thinner & lighter than other western chef knives, they are normally made from harder steel which can hold a sharper edge.
Like it's larger cousin, the Gyuto, this is your go-to knife for any and all tasks within the kitchen. Generally Santoku knives are smaller in size than Gyuto, making them versatile in smaller home kitchens or for cooks with fledgling knife skills. Both styles of knife are multi-tasking machines that can be used for any and all cooking preparation tasks.
As is the case with most Japanese kitchen knives, the Santoku is thinner & lighter than other western chef knives, they are normally made from harder steel which can hold a sharper edge.
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Chef Rang - Master, Celebrity, Legend
