NAGOMI Santoku Knife
This traditional Santoku Knife combines the benefits of a broad-bladed Japanese vegetable knife and meat cleaver. Experienced Japanese chefs have found the Santoku Knife to be the most reliable and versatile tool for cutting anything from meat to veggies and fish.
Product Details
Blade material: 440A molybdenum steel (HRC hardness: 58)
Handle material: Stainless steel inlaid on laminated reinforced wood from Italy
Length: 317mm
Blade length: 180mm
Handle length: approx. 125mm
Weight: approx. 180g
This is Mitsuboshi Cutlery
Story
Modern Elegance, Ancient Spirit: The Craft of NAGOMI Knives
Based in Seki, a city in Japan with a rich history of knife making, NAGOMI knives are crafted in precisely the same place where Samurai traveled from all over the country to sharpen their swords many generations ago.
NAGOMI knives embody the same functional elegance as the ancient katanas made by their ancestors.
Every finished knife has undergone five specialty processes over a period of three months to create a durable kitchen tool you can use for many years to come.
History
Trusted by Chefs Worldwide: The Enduring Value of NAGOMI Knives
Decades of Japanese craftsmanship and the finest quality materials make NAGOMI knives an investment for home kitchens as well as the workspace. They are revered by patissiers and chefs from around the world.
History
500 Years of Tradition
Today, 5th generation owner Watanabe-san leads a team of talented craftsmen, joining hands with smithies and artisans in the Japanese sword- and knife-making city of Seki.
Product Care
Correctly caring for your knife is key to keeping long-lasting sharpness.
Mitsuboshi Cutlery recommends that you sharpen your knife at least 1-2 times a month. In this video you can find demonstrations and tips on hot to sharpen at home using newspaper, sandpaper and/or a whetstone.
*Please note that only straight edged, non-serrated knives household knivescan be sharpened using the methods in this video, and knives from the PROFESSIONAL series cannot be sharpened with the newspaper method.