Satake Noushu 6.7" Masamune Santoku Titanium Kitchen Knife

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Sale price$64.98 Regular price$119.98

Description

Satake Noushu 6.7" Masamune Santoku Titanium Kitchen Knife

Estimated Delivery Time: 10 Days

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Details:

We are proud to present a premium quality versatile stainless steel Masamune Santoku Titanium Kitchen Knife hand-crafted in Seki, Japan by Satake Cutlery MFG.Co., LTD. 

It's perfect for cutting meat, fish, vegetables, and fruit. The wide blade makes it easy to carry the sliced ​​products into a salad bowl or frying pan and is also useful for crushing garlic. Because it has a sharp point, it can also be used for separating meat from bones, portioning chicken, or filleting smaller fish if necessary. The high handle position prevents the knuckles from hitting the board. Thanks to its large dimensions, the knife is perfect for cutting large fruits and vegetables, such as watermelon, zucchini, or cabbage, and guarantees full control over the knife. 

Packaging: Everything is packed in a blister box, which will be perfect as a gift!

Specification:

- Blade: High Carbon Titanium Molybdenum Stainless Steel 

- Handle  Polypropylene Resin with Bolster 

- Total length: 11.6" (29.5 cm) 

- Blade length: 6.7" (17.0 cm) 

- Blade width: 1.7" (4.3 cm) 

- Blade thickness: 0.05" (1.4 mm) 

- Method of sharpening: symmetrical two-sided cut 

- Weight: 110 grams - 3.9 Oz

Maintenance: Stainless steel kitchen knives are less demanding when it comes to caring for them. In its chemical composition, apart from iron and carbon, there are also other elements (Chromium and Vanadium) that are more resistant to corrosion and abrasion. However, it should be remembered that no knife is 100% stainless, so you should not completely neglect them.  

After finishing the activities, they should be washed and then wiped dry! Even though the steel is described as stainless, under unfavorable circumstances it may get a stain/discoloration if the knife is not looked after. When storing stainless steel knives in a block, remember to dry them thoroughly beforehand, as the closed structure of the block does not contribute to good ventilation of the knives. In the worst case, this will lead to rust on the blade. 

REMEMBER: If you leave the knife for a long time without using it, it won't hurt to lubricate it with some edible oil (avoid only those that go rancid like linseed oil). 

IMPORTANT: It is unacceptable to wash the knives in the dishwasher.  Chemicals used in dishwashers can discolor the blade, and permanently damage the handle or the blade itself. High temperatures can harden the cutting edge.

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