Fujiwara Maboroshi Santoku 165mm

This is also a multi purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems'. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm - 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.

Knife Shape: Santoku
Blade Length: 165mm
Steel Type: #1 Shirogami (white carbon) Steel clad with Stainless Steel
Rockwell Hardness: 64:65
Handle Material: Pakka wood with welded bolster
Blacksmith: Teruyasu Fujiwara
Knife Line: Fujiwara maboroshi
Care for carbon steel stainless clad knives

  • To maintain the edge, we recommend the usage of a Ceramic Honing Rod. Which can be purchased at 50% off with any knife purchase.
  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • This knife is clad in stainless steel to protect against rust and has exposed carbon steel cutting edge, giving you the best of both worlds. The down side though, is the cutting edge can rust if left to stand for an extended period of time. Over time a patina will form protecting the knife.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist, cleave or prise the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.

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