Yu Kurosaki Sasame Santoku 165mm

Care for stainless steel 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.
• 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.

The cobalt special steel of the Sasame Santoku by Yu Kurosaki is a staff favourite. It's surprisingly lightweight and looks good in low light for all your romantic cooking needs. 

About the shape 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.

Blade Shape	Santoku
Blade Length	165mm
Blade Height	45mm
Weight	125g
Steel Type	Cobalt Special Steel
Rockwell Hardness	61:62
Handle	Wa (Japanese) Handle, Octagon Rosewood with pakka wood collar
Blacksmith	Yu Kurosaki
Knife line	Kurosaki Sasame

City	In stock?
Calgary	Out of Stock
Calgary Farmers Market	Call for availability
Edmonton	Out of Stock
Ottawa	In Stock
Vancouver	Out of Stock