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Ittetsu Kurouchi Santoku Knife Australia
Ittetsu Kurouchi Santoku Knife Australia
Ittetsu Kurouchi Santoku Knife Australia
Ittetsu Kurouchi Santoku Knife Australia
Ittetsu Kurouchi Santoku Knife Australia
$170

Ittetsu Kurouchi | 170mm Santoku Knife (Shirogami)

Hand-crafted in Echizen Japan, Ittetsu Kurouchi are a high performance carbon steel knife with a rustic aesthetic. The grind is very thin behind the edge which yields an extremely good cutting performance, some care is required however to prevent chips.

 

The fit and finish of these knives is a little lower than others but the performance more than makes up for it, it is amazing value for a White #1 hand forged knife.

  • Ittetsu Kurouchi Japanese Knife
  • Echizen, Japan
  • 170mm Santoku Knife
  • Kurouchi (Rustic) Finish
  • Shirogami (white) #1, Soft Iron Clad
  • Mono Walnut Handle
  • Hand crafted in Japan
  • 170mm Blade Edge Length / 310mm Overall Length / 3.0mm Blade Thickness / 45mm Blade Height / 117g

 

* High carbon steel kitchen knives will change colour (patina) during use, some care is required to prevent surface rust.

* This knife is a thin white steel blade, performance levels are extremely high but some care is required to prevent chipping.

  
Japanese Kitchen Knives & Whetstones Australia

Japanese Kitchen Knife | Santoku (Home 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. 


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