• Tamahagane San Santoku 175mm SN-1114 from Tamahagane
  • Tamahagane San Santoku 175mm SN-1114 from Tamahagane
  • Tamahagane San Santoku 175mm SN-1114 from Tamahagane
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Tamahagane San Santoku 175mm SN-1114

Tamahagane San Santoku 175mm SN-1114

$185.00 CAD
$185.00 CAD
En vente Épuisé

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

Owned & Operated in Canada Ships from Calgary
Frustrated? Learn more about why Japanese knives are frequently out of stock.

À propos de la forme - Il s'agit également d'un couteau polyvalent, mais avec une légère préférence pour les légumes. Santoku signifie "Trois Vertus" ou "Résoudre Trois Problèmes". Les vertus ou problèmes sont la coupe en tranches, en dés et le hachage. Le Santoku est généralement disponible en 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 taille plus petite et facile à manipuler.

À propos du fabricant - Tamahagane est un fabricant de couteaux de Tsubame Sanjo, connu pour créer des lames de haute qualité à un prix très raisonnable. Leurs couteaux présentent une esthétique moderne et minimale qui aura fière allure dans n'importe quelle cuisine, ce qui en fait des cadeaux parfaits. Les chefs les adorent pour leur durabilité et leur facilité d'entretien, tandis qu'ils sont populaires auprès des cuisiniers amateurs qui se lancent dans le monde des couteaux japonais en raison de leur superbe tranchant.

Cette série de Tamahagane est fabriquée en acier inoxydable VG5. Similaire à son frère, le VG10, le VG5 conserve un excellent tranchant, mais le VG5 est plus durable et plus facile à aiguiser que les autres aciers inoxydables japonais. Cela le rend parfait pour offrir à des personnes qui pourraient être plus dures avec leurs couteaux, ou pour une utilisation dans une cuisine commerciale où quelqu'un d'autre pourrait emprunter votre couteau. Le manche en pakkawood est à la fois magnifique et super durable.

Shape Santoku
Maintenance Level
Blade Length 175 mm |
Blade Height 49 mm
Thickness 1,9 mm
Weight 172 g
Steel Type VG5 Stainless Steel avec bardage en acier inoxydable
Dureté Rockwell 60-61
Edge/Bevel Double (50/50)
Handle Manche occidental - Pakkawood Mitre métallique
Made in Tsubame-Sanjo, Niigata, 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: SN-1114

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.8 / 5 from 5 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["blade","knife"].

Review highlights

Reviews

Great knife

"Love this knife. I’ve had Henckel knives for ages and splurged on a few Japanese knives. There’s no comparison. Important to keep it sharpened though."

— Anne L. (5/5)

Wonderful

"Thank you - the product is great and brings us pleasure when we are in the kitchen - great value as well, G"

— Gary M. (5/5)

Bought for its design more than anything else

"The shape (lots of cutting board contact), weight (lightweight), and balance of this knife (more towards the hand) are perfect for me. It's also sleek and thus easy to clean. I'm no knifeologist but I feel like the edge it came with is not ideal. Within a couple weeks, only using it for veggies on an end-grain not-bamboo cutting board) it was already showing signs of degradation (flat spots along the blade that reflect light). It hones up okay and think it will be great after it gets resharpened."

— Eva L. (4/5)

The whole knife is a

"The whole knife is a really nice weight and balance. The blade is nice and thin resulting in a nice slice. Obviously, however, you would not want to use this for hacking at joints or other aggressive work."

— grace l. (5/5)

Christmas Gift

"It’s a Christmas gift so can’t tell you how it is received"

— patricia k. (5/5)

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