Description:
The all-rounder (santoku) knife is the most used knife in the Japanese kitchen. The all-purpose design allows it to be used with vegetables and meat bybothleft-handed and right-handed cooks in the kitchen. Itsno-sliplaminated wood handle and hand-hammered bladedesigned reducesdrag to make food less likely to stick when cutting. Madefrom three layers of steelwhere theexterior layer isforged from hard-to-rust steelthen an inner core of Molybdenum Vanadiumsteel thatadds to the strength of the knife so it keeps its sharp edge longer.
The all-rounder (santoku) knife is the most used knife in the Japanese kitchen. The all-purpose design allows it to be used with vegetables and meat bybothleft-handed and right-handed cooks in the kitchen. Itsno-sliplaminated wood handle and hand-hammered bladedesigned reducesdrag to make food less likely to stick when cutting. Madefrom three layers of steelwhere theexterior layer isforged from hard-to-rust steelthen an inner core of Molybdenum Vanadiumsteel thatadds to the strength of the knife so it keeps its sharp edge longer.
Measurements:
7.2” Blade
History:
Yamato knives are made in Seki, Japan – one of Japan’s oldest knife and sword making cities as craftsmen here have been making blades since the 13th Century.
Materials:
Steel (hardness of 59 HRC +-1)and laminated Pakkawood.
Steel (hardness of 59 HRC +-1)and laminated Pakkawood.
Variation:
Due to the hand-forged nature of this knife there may be slight variation in the blade.
Care Instructions:
Handwash only
Returns must be made within 2 weeks in original, unused condition with all packaging for either 1. Store credit for the full amount or 2. Refund – minus a 20% restocking fee.Tortoise does not cover the cost of return shipping or the cost of re-shipping an exchange,and the cost of shipping for returns and exchanges is the responsibility of the customer.
