Santoku knives are Japanese knives commonly used as general-purpose kitchen knives and are found in most kitchens in Japan. Translated, Santoku means “three virtues” or “strengths.” However, because of its versatility, it seems that people can’t quite agree whether the “three” refers to the ingredients it can be used on, cutting style it can be used for or that this one knife can be used in lieu of three traditional knives. Whether you’re using this knife for fish, meat or vegetables and whether you prefer mincing, slicing or chopping, this knife is an easy go-to for most of your kitchen needs.
The Kramer Meiji 7" Santoku is the product of a collaboration between Bob Kramer, the first Master Bladesmith to specialize in kitchen cutlery, and Zwilling J.A. Henckels. Not only is it beautiful with the Damascus pattern but hidden beneath is a core made of FC61 fine carbide stainless steel that is protected by 100 layers of nickel and stainless steel. The Kramer Meiji knife collection features knives that are built to last a lifetime.
The blade goes through an innovative FRIODUR® ice-hardening process creates an incredibly durable and sharp blade with incredible cutting performance. This ice-hardening process takes four steps, one of which includes freezing the steel to -70°C which produces an exceptionally hard, tough and corrosion-resistant blade that has great edge retention and is easy to sharpen.
The Pakkawood handle has a complex shape and curvature that mirrors your palm to ensure both a secure and comfortable grip. To finish off the beautiful aesthetics of this knife, the handle features a decorative centre pin that’s handcrafted in Kramer’s Washington workshop.
Basic Knife Care:
*Not dishwasher safe. Wash and dry the blade by hand immediately after use. Use a soft sponge to wash the blade. Do not use abrasive dish scrubbers and powders as they can damage the blade.
Always use a wooden or plastic cutting board. Never cut on glass, marble, slate, a plate, china or anything harder than steel. Bamboo is not recommended as it is very hard and dulls knives quickly.
Store knives separate from each other in a way that they will not knock into each other.
Use a ceramic honing rod or leather strop for the edge maintenance. Never use a coarse steel sharpening rod or diamond rod. Do not use a wheel sharpener or sharpening tools. Always sharpen by hand on waterstones.
Knife Type: Santoku
Rockwell Hardness: 61
Blade Length: 7"
Type of Steel: FC61 Fine Carbide Steel
Handle Shape: D-Shaped handle
Handle Material: Charcoal Pakkawood
Manufacturer: Miyabi Zwilling
Made in: Seki, Japan