• Moritaka Ishime Santoku 185mm from Moritaka
  • Moritaka Ishime Santoku 185mm from Moritaka
  • Moritaka Ishime Santoku 185mm from Moritaka
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Moritaka Ishime Santoku 185mm

Moritaka Ishime Santoku 185mm

$296.00 CAD
$296.00 CAD
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3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
Une excellente collection pour ceux qui sont en quête d'un morceau d'histoire fait main. Il n'y en a pas deux identiques, attendez-vous à des variations et des imperfections visuelles. Le wabi-sabi soutenu par près de 750 ans d'expérience.

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À propos de la forme - C'est aussi un couteau polyvalent, mais avec un léger biais végétal. Santoku signifie « Trois vertus » ou « Résoudre trois problèmes ». Les vertus ou les problèmes sont de trancher, de couper en dés et de hacher. Santoku se trouve généralement dans des longueurs de 160 mm à 190 mm. Ceux-ci sont de plus en plus populaires dans les cuisines occidentales en raison de leur forme unique et de leur taille plus petite et facile à manipuler.

À propos de Moritaka Ishime - Moritaka Hamono a été fondée en 1293 et produit des lames de haute qualité depuis 31 générations. Je pense qu'ils savent ce qu'ils font maintenant. Il y a cinq générations, la famille a décidé de ne produire que des Hocho (couteaux de cuisine). Les couteaux fabriqués par la famille Moritaka ont une vraie classe et beauté. Cette série de couteaux est connue pour sa finesse qui se traduit par un tranchant fantastique. Cette finition est connue sous le nom d'Ishime, Rock Surface, et n'était pas utilisée sur les couteaux de cuisine avant cette série. Cette série est exclusive à Knifewear.


Shape Santoku
Maintenance Level
Blade Length 185 mm |
Blade Height 48 mm
Thickness 3 mm
Weight 146 g
Steel Type Aogami #2 (Blue Carbon Steel) Avec revêtement en acier au carbone
Dureté Rockwell 62 - 63
Edge/Bevel Double (50/50)
Handle Manche de style japonais (Wa) - Octogone Noyer Collier en pakkawood noir
Knife Line Moritaka Ishimé
Made in Kumamoto, Japon

A NOTE ABOUT RUST  

Carbon steel is an awesome material to make knives out of. It’s easy to get sharp and stays sharp a very long time. But this comes with a trade-off; It will rust if you let it. To  avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. Over time, the  blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust),  this will slow the reaction time but not inhibit the rust entirely. Maintain the good  habit of drying off your knife.  

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 mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product  called Barkeeper’s Friend.  

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 travel case. 

• A 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, keep the edge from touching anything else. 


SKU: MOI185SA-WO

Expédition et retours

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Overall rating: 4.875 / 5 from 32 reviews.

AI Generated Review Summary

The Moritaka Ishime Santoku 185mm knife is praised for its razor-sharp blade and easy-to-sharpen edge, making it a versatile tool for slicing, dicing, and mincing. Crafted by a family with over 700 years of blade-making experience, this knife offers exceptional sharpness and a unique Ishime finish.

Summary topics

  • Blade Sharpness (21%): The feedback is varied, the blade is amazingly thin and comes out of the box razor sharp.
  • Edge Maintenance (21%): A significant number of customers raved about the edge, praising it for being razor sharp and easy to sharpen/touch up.

Review topics: ["looks","staff","light","issues","edge","works","use","feels","knife","blade","steel","history","gift","cuts","addition","lady","holds","makes"].

Review highlights

  • "I enjoy the moderate length and flatter edge for forward gliding cuts." — Patrick E.
  • "The edge is holding up fantastically." — JASON M.
  • "I only wish the blade was a tiny bit wider to make it easier to scoop up things after chopping." — R1206obert F.

Reviews

Wedding gift

"The knife was beautiful and the recipients were extremely happy withh the gift."

— Christine M. (5/5)

The best knife I've used to date

"It's very sharp, cuts most things easily, however the uneven surface of the cladding makes it somewhat harder to cut through bigger things, such as a large onion. I wash and dry it after each different thing that I cut, and so far I have seen no rust. The handle is very comfortable. I'm really happy that I bought it."

— JimB (5/5)

This is my first Japanese

"This is my first Japanese carbon steel chef knife. It cuts so frikkin smooth. I love it so much."

— Dustin M. (5/5)

Love this store

"To have such a curated selection is a dream come true for a ‘chef’ !"

— Sydney B. (5/5)

Moritaka Ishime Santoku 185mm

"This knife was purchased as a Christmas gift. Therefore I will not be using it. We have purchased 3 other knives from knifewear in the past and have no complaints. The knives have become our go-to knives while preparing meals. I highly recommend knifewear and their products as they have made meal preparation so much easier and safer"

— Vern S. (5/5)

Beautiful piece of history and art.

"I bought two Moritaki Ishime knives (different style) and they are joys to use. If you are worried about rust, all you need is a towel to wipe them off. I always do that with my SS knives so no learning curve."

— Mike L. (5/5)

Love the store

"If you are in the need for a beautiful, functional knife, definately the place to go. The shop is cool and the team is fantastic!"

— Ron D. (5/5)

Moritaka 185mm Review

"An absolute amazing addition to my knife roll. It's super light and feels right at home in my hand with the slick handle."

— Maddison B. (5/5)

A Good Knife

"TL;DR - The extra work to maintain her is well worth the performance and beautiful experience of using this knife. As one of the Knifewear staff eloquently put it, this knife has soul and a rich history behind her. It's probably a bit weird, but I gave mine a name: Serenity. Partly because it is a zen and serene experience working with her, partly because of other personal things that I won't share in a public review. Serenity's my daily driver for home and on the line. I've found she has a blade-forward balance, so I pinch a bit further along the blade to give me more control of the knife. She's a beautiful piece of craftsmanship, feels natural in a smaller hand like mine. I've used her somewhat sparingly in the year and a bit I've had her, though more recently I've been putting her through the paces. They aren't kidding when they say that carbon steel holds an edge much longer than your regular Western knife; I have yet to use the free sharpening included with the purchase. There are plenty of warnings about the maintenance involved with this choice of material, and I will echo them here; you will need to wash and dry your knife diligently or rust will build. I made the mistake of leaving Serenity amongst the regular knives, and of course other members of the household would use her since she's razor sharp. However, they did not treat her properly and rust built up quite quickly. Luckily the combination of a tawashi scrub and Bar Keeper's Friend managed to scour the orange blemishes off, and I hid Serenity so she wouldn't be mistreated like that again. I believe I was a bit too vigorous in my cleaning and removed some of the Ishime finish. I also dropped her recently and chipped two parts of the blade. Luckily it looks like it can be sharpened out, and it does not affect her ability to glide through vegetables and protein with ease. At the end of the day, she is a tool, and putting her to work, not hiding her in a drawer somewhere, is the best way to honour the tradition she comes from."

— Daniel (5/5)

Interestingly, the prompts I've been

"Interestingly, the prompts I've been given for this review by knifewear are 'lady/ steel/ blade' - so ... let's: In fact, I bought this knife for my daughter, who is over the moon with it. However, personally I think this a-185-Santoku-is-a- lady's-knife-thing is at the very least slightly misleading. This knife is great fun to work with - even for a big-handed fellow like myself: a super-agile piece of outstanding craftsmanship that feels like an old friend instantly and is up to any task you throw in its way. The blade is amazingly thin and comes out of the box razor sharp - this thing is a laser! As to the steel - well, watch 'Springhammer' and you'll understand why you won't find too many knives to match a Moritaka. To my mind, Aogami is one of the most honest steels - great edge and easy to sharpen/ touch up (which I took the liberty of doing before putting it in the post to complete its journey). - All in all: Fantabulous thing! Go get it while you can!"

— Lars M. (5/5)

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