Description
Japanese Kitchen Knife Santoku | Kyoto Daimonji
| Size | 300mm full length, 143g |
| 180mm blade | |
| Material | Stainless Steel (3 layers) |
| Surface: | Stainless Steel |
| Core material: | VG10 (stainless steel) |
| Handle: | Black Compressed Plywood |
Made in Kyoto Japan
Care:
1. After each use, wash and wipe off with cloth and dry completely before storing
2. When storing for a long period, coat the knife with some plant based oil and wrap with a tea towel.
3. The sharpness of the blade can be maintained by sharpening it, so sharpen it about once every 10 days before use.
Cautions and Tips to keep it for lifetime:
1. Please do not use it for anything other than cooking.
2. Please use wooden cutting board as much as possible.
3.When using a cooking knife, especially when cutting hard foods such as frozen foods, bones, crabs, pumpkins, etc., it may cause blade chipping, blade edge breaks, and cracks, so please use a special knife.
4. Do not touch the blade with your hands or fingers directly.
5.Do not burn the knife with fire or hit it with a hammer.
6. Keep out of the reach of children.
Karin Grech –
I fulfilled myself the wish of a Japanese kitchen knife by purchasing this one and I loved it from the first time I used it. It makes it possible to cut the finest slices but beware – it is extremely sharp and should be handled with great care, even when washing or drying it. I store it in the box it came in, as like that I protect the knife itself and avoid anyone touching its blade by mistake in a drawer.
j-okini –
Thank you so much for taking time to write this review, Karin!