Vendor Profile
J-kitchens co., ltd
| Address | Iseki 1343 Hasami-cho Higashisonogi-gun Nagasaki, JAPAN ZIP:859-3711 |
|---|---|
| Representative Name | Shinobu Takatsuka |
| Annual Revenue | closed |
| No. of Employees | closed |
| Web Site URL |
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Santoku Knife Japanese Style M Made in Japan
SD item code:11934785
| Detail | Price & Quantity | ||
|---|---|---|---|
| S1 |
Takumi Bikufu Santoku Kitchen Knife - High Steel Japanese Santoku 180mm Japanese Kitchen Knife - Made in Japan
 Original text before translation
匠美風 三徳包丁 包丁 ハイス鋼 和 三徳 180mm 和包丁 日本製
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JAN:4570170919748
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JAN:4570170919748
Wholesale Price: Members Only
3 pcs /set
In Stock
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| Dimensions |
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*Type: Santoku knife *Total length: approx. 33x5x2cm *Blade length: approx. 18cm Product weight: approx. 150g
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| Specifications |
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Country of manufacture: Japan
Material / component: *Steel material: Hitachi HAP40 *Handle: Octagonal white wood
Package: Individual box
Year of manufacture: 2023
Product tag: None
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Description
| *Knives made with Edo sharpening: *Resistant to rust and chipping. *It is also excellent in flexibility (stickiness), wear resistance (long-lasting sharpness), and fatigue resistance (wear and tear). *1. Manipulating the flame and breathing life into the blade: .... Forging by Hizukuri 2. Quenching*Tempering 3. Joining and die-cutting 4. Edo sharpening for unparalleled sharpness 5. Handle attachment*Grinding *The entire process, from the pre-forming stage to forging, quenching, tempering, polishing, assembly, and finishing, involves more than 60 steps. Especially, the finishing and polishing work of "Edo sharpening" is a delicate process in which craftsmen sharpen with their sense of touch. The craftsman's mind-boggling experience and keen senses are put into every single step of the sharpening process. *Edo sharpening" knives are the result of the skill of a master craftsman. Each knife is crafted with the utmost care. *Edo sharpening is a unique sharpening method in which the edge of the blade is held at a 3:7 ratio to the center, with one side sharply vertical and the other curved into a shape like a clam shell. Although it is a time-consuming and labor-intensive process that requires experience and intuition, each process has its own important meaning, and by faithfully adhering to these processes, the knives are able to achieve higher hardness (sharpness and resistance to chipping), flexibility (stickiness), wear resistance (long-lasting sharpness), fatigue resistance (weariness), corrosion resistance (rust resistance), and other properties than knives made by baking a steel plate after cutting it with a die. The result is a kitchen knife that is dramatically different from knives that are mass-produced by machine. Also, the smell of steel does not easily stick to food, and the blade does not easily get grease from food, which is why professional chefs have been using our knives for many years. Furthermore, knives made by hand can be sharpened and repaired to make them as good as new, so they can be used for many years to come. Each step of the process is filled with the craftsman's passion for the user and the traditional techniques handed down from the Edo period. Cooking starts from the sharpness of the knife... As a partner of your "Gastronomy", we are proud to be able to provide professional chefs and other cooks with the best quality kitchen knives, We recommend our handmade forged kitchen knives to professional chefs as well as to those who want to keep a good one at home for a long time. |
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| Shipping Method | Estimated Arrival |
|---|---|
| Sea Mail | From Jun.24th to Aug.28th |
| Air Mail | From Jun.6th to Jun.10th |
| EMS | From Jun.5th to Jun.10th |
| Pantos Express | From Jun.7th to Jun.12th |
| DHL | From Jun.5th to Jun.7th |
| UPS | From Jun.5th to Jun.7th |
| FedEx | From Jun.5th to Jun.7th |
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Some trading conditions may be applicable only in Japan.
*We do not accept returns or exchanges for any reason.
*Wash with dishwashing detergent before use. *This is a cutting tool. Please handle with care to avoid contact with your fingers. *Do not use if the handle is slippery with oil or detergent. *Use the cutting board when the material is stable. *Do not expose the blade directly to fire or place it close to a flame, as this may cause the blade to become stuck or damaged, rendering it unusable. *Avoid impact loads. *Not suitable for use in dishwashers *Not suitable for use in hot air dryers. *Do not dry in microwave ovens or ovens. *Please be careful where you store the product. (Please take special care in households with small children.) *Do not allow small children to use the product alone. *Do not place near fire or leave in water for long periods of time. *Wash the product thoroughly after use, wipe off any moisture or dirt, and dry before use. |
People Also Searched:
santoku knifeOther items from this category:
*1. Manipulating the flame and breathing life into the blade: .... Forging by Hizukuri 2. Quenching*Tempering 3. Joining and die-cutting 4. Edo sharpening for unparalleled sharpness 5. Handle attachment*Grinding
*The entire process, from the pre-forming stage to forging, quenching, tempering, polishing, assembly, and finishing, involves more than 60 steps. Especially, the finishing and polishing work of "Edo sharpening" is a delicate process in which craftsmen sharpen with their sense of touch. The craftsman's mind-boggling experience and keen senses are put into every single step of the sharpening process.
*Edo sharpening" knives are the result of the skill of a master craftsman. Each knife is crafted with the utmost care.
*Edo sharpening is a unique sharpening method in which the edge of the blade is held at a 3:7 ratio to the center, with one side sharply vertical and the other curved into a shape like a clam shell.
Although it is a time-consuming and labor-intensive process that requires experience and intuition, each process has its own important meaning, and by faithfully adhering to these processes, the knives are able to achieve higher hardness (sharpness and resistance to chipping), flexibility (stickiness), wear resistance (long-lasting sharpness), fatigue resistance (weariness), corrosion resistance (rust resistance), and other properties than knives made by baking a steel plate after cutting it with a die. The result is a kitchen knife that is dramatically different from knives that are mass-produced by machine.
Also, the smell of steel does not easily stick to food, and the blade does not easily get grease from food, which is why professional chefs have been using our knives for many years.
Furthermore, knives made by hand can be sharpened and repaired to make them as good as new, so they can be used for many years to come. Each step of the process is filled with the craftsman's passion for the user and the traditional techniques handed down from the Edo period. Cooking starts from the sharpness of the knife... As a partner of your "Gastronomy", we are proud to be able to provide professional chefs and other cooks with the best quality kitchen knives,
We recommend our handmade forged kitchen knives to professional chefs as well as to those who want to keep a good one at home for a long time.