• Haruyuki Nagisa Santoku 165mm from Haruyuki
  • Haruyuki Nagisa Santoku 165mm from Haruyuki
  • Haruyuki Nagisa Santoku 165mm from Haruyuki
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Haruyuki Nagisa Santoku 165mm

Haruyuki Nagisa Santoku 165mm

$210.00 CAD
$210.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

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À propos d’Haruyuki Nagisa - Haute performance, faible entretien.

Le Haruyuki Nagisa est forgé à partir d'un acier inoxydable moderne de haute technologie appelé AUS-10, et j'en suis un grand fan. Il peut prendre et conserver un tranchant, tout comme l'acier au carbone japonais traditionnel, sans être une corvée rouillée !

Cette magnifique lame présente une finition martelée 'tsuchime' qui passe à un biseau poli avec des couches d'acier de Damas. Le mot 'Nagisa' fait référence à l'endroit où les vagues s'écrasent sur la plage, inspiré par l'intersection des motifs de Damas et de tsuchime. J'adore ce 'manche wa' japonais car il concentre tout le poids du couteau dans la lame. Cela lui permet de faire plus de travail pour vous, de sorte que trancher une pile de légumes semble facile.

Les couteaux Haruyuki sont fabriqués d'une manière qui combine l'ancienne tradition japonaise avec une technologie moderne efficace : les lames sont forgées à la machine pour une précision, une consistance et un prix abordable inégalés. Des artisans qualifiés complètent chaque étape avec amour, du polissage et de l'affûtage de la lame à la fixation de son manche.

À propos de la forme - C'est aussi un couteau polyvalent, mais avec un léger penchant pour les légumes. Santoku signifie "Trois Vertus" ou "Résoudre Trois Problèmes". Les vertus ou problèmes sont la coupe en tranches, les dés et le hachage. Le Santoku se trouve généralement dans des longueurs de 160 mm à 190 mm. Ils sont de plus en plus populaires dans les cuisines occidentales en raison de leur forme unique et de leur petite taille facile à manipuler.

 

Shape Santoku
Maintenance Level
Blade Length 165 mm |
Blade Height 46 mm
Thickness 2 mm
Weight 118 g
Steel Type AUS-10 Stainless Steel avec habillage en acier inoxydable
Dureté Rockwell 60 - 61
Edge/Bevel Double (50/50)
Handle Manche wa (japonais) - Octogone Chêne
Knife Line Haruyuki Nagisa
Brand Haruyuki
Made in Tosa, Kochi, Japon

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 


SKU: HAENJ165SA

Expédition et retours

Chez Knifewear, nous nous engageons à expédier votre commande dans un délai d'un jour ouvrable. En cas de retard, nous nous efforcerons de vous en informer et de vous donner un délai.

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Overall rating: 4.818182 / 5 from 44 reviews.

AI Generated Review Summary

The Haruyuki Nagisa Santoku 165mm knife is highly regarded for its balanced weight, perfect size for various kitchen tasks, and the sharpness and design of its blade. It combines ancient Japanese tradition with modern technology, offering precision and affordability.

Summary topics

  • Balance and Weight: 15%
  • Perfect Size: 12%
  • Blade Sharpness and Design: 15%

Review topics: [staff, edge, service, price, knife, hands, blade, cuts, selection].

Review highlights

  • "Sharp blade and light weight with a good handle." — Lotfi S.
  • "The blade is very sharp and the knife is nicely balanced." — Charlene S.
  • "Knifewear is a great shop with very knowledgeable staff." — norman p.

Reviews

Great.

"Good size knife. Sharp as can ask for. Wife loved it also."

— Erick V. (5/5)

Excellent service, excellent selection, huge vibes

"Went in to purchase a knife as a christmas gift. The staff were so knowledgeable and fun to interact with. The whole shop was a vibe. Definitely a place you could explore and check out. Really happy with the knife!"

— Kyle S. (5/5)

Great Knife!

"Works great when carving turkey!"

— Jason H. (5/5)

Great knife

"This is one of the best nights I’ve ever had fits my hand. Great excellent for chopping vegetables onions, peppers."

— Tim D. (5/5)

Great people

"Very helpful and friendly staff. Our friends were very happy with their wedding present of a good quality knife."

— Steve J. (5/5)

Nagisn Santoku knife

"Received this as a gift and it has changed the way I prepare my food. I have never used a quality knife or owed one till now. The sharpness of this blade is insane to me. I have to be extremely careful using it. I am able to cut vegetables in ways that I would normally not do with a dull knife. Even my sharpest knife is dull compared to this. I do sharpen my knives and try to keep a good edge on them. I highly recommend this knife."

— B (5/5)

Cuts well and stays sharp.

"Cuts well and stays sharp. Love the low maintenance of stainless steel"

— simon c. (5/5)

Now the Best Knife I Own

"I own seven great knives, but this one stands out as the best in terms of weight and balance. The handle is light, comfortable, and feels like an extension of my hand, making it a pleasure to use. The blade length is perfect for most tasks, offering precision and versatility in equal measure. If you're looking for a knife that combines comfort, control, and functionality, I highly recommend this one!"

— Geoffrey B. (5/5)

So Nimble and Beautiful

"This lightweight knife has been great. It takes so much longer to get fatigued while chopping. The damascus is beautiful and the handle has an equally intricate grain. No complaints, especially for the price."

— Kyle S. (5/5)

The art of the shoreline can be seen in this blade.

"I live in Hawaii, and how fitting that this Haruyuki Nagisa Santoku has a damascus blade that looks like the shoreline. The tsuchime and damscus patterns along with the edge look like waves on our sandy beaches! I just had to buy this knife, and seeing it in-person is something even more amazing; Already worth the money! Now aside from this wonderful aesthetic, I like that this is a stainless steel product, a pro to combat rust, as everything rusts in Hawaii. I am aware that it is “stain-less” and not “stain-never” like the handy care note and information package that came with the knife had advised, but knowing this fact makes this knife better-suited to operate in my environment. The edge is very thin and sharp, as a knife should be. I can cut smoothly and glide effortlessly through paper like it was butter. Using it to dice up veggies is even more satisfying; rock chopping and the push and pull cuts also work well to prep my meals. On meats it can get very thin slices that I was previously unable to achieve. It will probably be excellent on fish too, since the definition of a Santoku literally hints at it with the “three virtues,” although most of the fish I eat is salmon, and I dare not cut up rock hard frozen salmon with my Santoku. Just knowing that I can cut fish if I ever wanted to is enough for me. Care is simple and I can treat the Wa handle with beeswax and mineral oil (and we never use an electric dishwasher anyway). My Hasegawa and Aomori Hiba cutting boards should ensure that my blade will stay sharper for longer. I specifically purchased a sink-mount whetstone holder and recommended grit stones to eventually use to sharpen my knife. I just hope my limited sharpening skills will suffice in keeping my knife sharp. The Haruyuki Nagisa Santoku has become a favorite in my household, as it is the right size and weight and has a balance point that is perfect for my mother and I to use comfortably. Thank you Knifewear for introducing this gem into our lives! We are more than grateful for your informative videos on YouTube and look forward to future purchases from your store’s great selection!"

— Mark M. (5/5)

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