English
Deutsch
日本語
-130g.png)
-multi-5.png)
Sekiryu Saku Original Japanese Chef Santoku Knife Hammered Texture 165mm
Sekiryu Saku Original Japanese Chef Santoku Knife Hammered Texture 165mm
- Santoku knife for ordinary households and all-purpose
- Made of high-quality of stainless steel, durable and corrosion resistant
- Ideal size to be used by hand, 16.5 cm with 125g
- Original hammered chef knife made in Japan
Other customers were also interested in
inc. tax plus shipping costs
What makes Sekiryu Saku Original Japanese Chef Santoku Knife Hammered Texture 165mm different
The Art of Japanese Bladesmithing
The Sekiryu Saku Original Japanese Chef Santoku Knife, with its distinctive hammered texture and versatile 165mm blade, embodies centuries of Japanese tradition and culinary precision. Meticulously crafted, this knife offers exceptional balance and a striking aesthetic, making it a kitchen centerpiece. The unique Tsuchime (hammered) finish not only adds beauty but also effectively helps prevent food from sticking to the blade during use.Precision and Versatility in Every Cut
Experience unparalleled sharpness and enduring edge retention with the Sekiryu Saku Santoku Knife. Its high-carbon stainless steel blade is expertly ground to a razor-sharp edge, allowing you to effortlessly slice, dice, and mince a wide variety of ingredients. The Santoku's characteristic blade profile makes it ideal for vegetables, fish, and meat, providing a smooth, efficient cutting experience for any cook.How to Enjoy and Maintain Your Santoku
To enjoy optimal performance, always use your Sekiryu Saku Santoku Knife on a soft cutting board. Hand wash immediately after use with mild soap and warm water, then dry thoroughly to prevent corrosion. Sharpen regularly with a quality whetstone to maintain its exquisite edge. Store safely in a knife block or with a blade guard to protect the edge and ensure its longevity.
Usage and Care Please wash with dishwashing detergent before use. Do not use a scouring brush or scouring powder as they may scratch the blade. The cutting edge is made of rust-resistant stainless steel blade steel, but please rinse it well with water and wipe it thoroughly with a dry cloth after use. Please use a de-edged knife for fish bones and shopping, and a freezing knife for frozen foods. Please do not use other knives for cutting as it is dangerous and may cause blade spillage. Sharpening double-edged knives If knife is maintained properly during use, a Sekiryu knife can be used for a very long time. However, if the knife is not stored properly and thoroughly dried after use, the knife can lose its sharpness and rust. Therefore, it is important to take care of the knife during and after use. To bring a sharpness of the knife, you can sharpen the blade using a whetstone. Dampen the whetstone in a container with water for about 5-10 minutes until bubbles no longer come out of the stone. You also need a wet cloth under the whetstone to prevent it from slipping while you are sharpening the knife. For the double-edged knives, the recommended angle for positioning the cutting edge to the stone ranges is between 10 degrees and 20 degrees. You strike both the front and the backside of the blade on the whetstone until the blade becomes a V-shape.
Technical details
| Capacity | n/a |
| Material | Blade : Stainless Steel, Handle: ABS / Klinge: Edelstahl, Griff: ABS |
| Dimensions | Blade length 16.5 cm, total length 29 cm / Klingenlänge 16,5 cm, Gesamtlänge 29 cm |
| weight | 125g |
| Note | Not Suitable for Dishwasher / Nicht geeignet für Geschirrspüler |
| Brand/Manufacturer | Sekiryu Saku |
| Origin | Japan |
Delivery item(s)
1 Sekiryu Saku Japanese Chef Santoku Knife / 1 Sekiryu Saku Japanisches Koch Santoku-Messer
So NikanKitchen, these are our customers.
Frequently asked questions
How does the hammered texture (tsuchime) on this Sekiryu Saku Santoku knife benefit food preparation, particularly with sticky ingredients like potatoes or cucumbers?
The hammered texture creates small air pockets between the blade and the food, which helps reduce drag and prevents sticky ingredients from adhering tightly to the knife as you slice. This allows for smoother, more efficient cutting.
What are the primary cutting techniques recommended for this 165mm Santoku knife to achieve precise slices and dices, and how do they differ from a rock chopping motion?
The Santoku knife is best suited for push cutting and pull cutting, where the blade moves forward or backward in a single, clean motion. Its flatter profile, compared to a Gyuto, is less ideal for the continuous rock chopping motion often used with western chef knives.
When preparing vegetables, how does the performance of this Sekiryu Saku Santoku knife compare to a specialized Nakiri knife for tasks like fine julienning or thin slicing leafy greens?
While both are excellent for vegetables, the Santoku offers good versatility for many tasks including julienning. A Nakiri, with its perfectly flat, rectangular blade, excels particularly at precise, full-contact cutting for thin slicing and fine dicing of vegetables, especially leafy greens, often achieving slightly finer results for those specific tasks.
How can using the Sekiryu Saku Santoku knife for proper dicing and mincing of aromatic vegetables like garlic and onions enhance the overall flavor development and presentation of a dish?
Precise dicing and mincing with a sharp Santoku knife ensures consistent piece sizes, leading to even cooking and release of aromatics. This consistency contributes to a balanced flavor profile throughout the dish and improves the visual appeal of the final presentation.
For preparing different types of seafood, how does the versatility of this Santoku knife compare when slicing soft fish fillets versus more firm, dense fish for various culinary applications?
The Santoku knife provides good versatility for slicing both soft and firm fish. Its sharp edge and balanced design allow for clean cuts on delicate fillets, while its robust construction handles firmer fish effectively, making it suitable for a range of preparations from sashimi-style slices to portioning for cooking.
