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Sekiryu Saku Original Japanese Chef Santoku Knife 165mm
Sekiryu Saku Original Japanese Chef Santoku Knife 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, and a wooden handle
- Original chef knife made in Japan
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What makes Sekiryu Saku Original Japanese Chef Santoku Knife 165mm different
Santoku knives, which are often used in ordinary households, are all-purpose knives Santoku knives, which are often used in ordinary households, are all-purpose knives that can be used for any material. Santoku knife is also called a cultural knife in Japan. As a versatile kitchen knife, it is the most common kitchen knife in Japanese households. Santoku Knife is convenient to have one as a basic kitchen knife that can handle a wide range of ingredients such as meat, fish and vegetables. Sekiryu Saku Santoku knife has a blade length of about 16.5 cm and a relatively thin blade. With Sekiryu Saku Santoku knife, kitchen work efficiency will be improved and cooking will be fun. It is gentle on the ingredients, so the cross section is clean. You can get good results such as texture, freshness and flavor.
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: Wood / Klinge: Edelstahl, Griff: Holz |
| Dimensions | Blade length 16.5 cm, total length 29 cm / Klingenlänge 16,5 cm, Gesamtlänge 29 cm |
| weight | 125g |
| Note | Not Suitable for Dishwasher and Microwave / Nicht geeignet für Geschirrspüler und Mikrowelle |
| Brand/Manufacturer | Sekiryu Saku |
| Origin | Korea |
Delivery item(s)
1 Sekiryu Saku Japanese Chef Santoku Knife / 1 Sekiryu Saku Japanisches Koch Santoku-Messer
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Frequently asked questions
How does the Santoku knife's design aid in preparing ingredients for common Japanese preparations like stir-frying or dicing various vegetables?
The Santoku's flatter blade profile allows for efficient up-and-down chopping motions, ideal for quickly dicing vegetables, mincing herbs, or preparing proteins. Its design promotes controlled, precise cuts for versatile use.
What are the key cutting differences when preparing root vegetables for a fine brunoise versus a rustic mirepoix using this Santoku knife?
For a fine brunoise, the Santoku's sharp edge enables precise, small uniform cuts, demanding careful attention. For a rustic mirepoix, larger, less uniform pieces are acceptable, making use of the knife's length for quicker, broader chopping.
How can precise slicing with the Santoku knife influence the texture and flavor release of aromatics like garlic or ginger in a quick sauté versus a slow braise?
Thinly sliced aromatics, easily achieved with the Santoku, release intense flavors rapidly in a sauté. Thicker, less uniform cuts contribute a more gradual and mellow flavor infusion over a longer braising period.
When preparing ingredients for a clear dashi broth versus a rich tonkotsu broth, what are the differences in cutting techniques for vegetables or kelp with the Santoku knife to optimize flavor extraction?
For dashi, clean, precise cuts of kombu and shiitake with the Santoku minimize cloudiness and maximize umami extraction. For tonkotsu, any added vegetables like leeks or ginger are typically roughly chopped with the Santoku to release flavors slowly into the long-simmering broth.
What cutting approaches are best for preparing delicate herbs like cilantro for a fresh garnish versus robust herbs like rosemary for a marinade with the Santoku knife?
For delicate herbs, the sharp Santoku allows for a fine chiffonade or clean mincing to preserve aroma and prevent bruising. For robust herbs, a coarser chop or mincing is sufficient for marinades, facilitating flavor release during cooking.
Ciao! Qual è lo spessore della lama?
Grazie per averci chiesto informazioni su questo prodotto! lo spessore della lama del coltello è di circa 1mm lato superiore e 0,2mm il lato inferiore. Thank for asking us about this product! the thickness of the knife blade is about 1mm upper side and 0.2mm the bottom side.
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