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Santoku Knive 180mm - Kireru Yorokobi Hand-Forged Kitchen Knives

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  • Regular price 2 299 kr
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    The Yorokobi Santoku Knive series (for which Kireru Yorokobi is famous for) featured in our e-shop, is a Hitachi stainless steel Gingami # 3 stainless steel knives, with a very high carbon content (1.1 – 1.4%), that can reach hardness up to HRC 64. That means an excellent edge retention that is easily maintained sharp. It is stainless cladded therefore it requires less maintenance than a regular carbon steel knife.

    All knives are handcrafted using traditional techniques by Master Kireru Yorokobi Kobo from the workshop “Joy of Creation” 創 る よ ろ こ び 工房 in Sanjo, Niigata — a city famous worldwide for blacksmithing. His four-part hand-forged chef's knife series consists of an all-purpose knife (Santoku), a fruit knife (Petty), a chef’s knife (Gyuto) and a vegetable knife (Usuba).

    Material: Hitachi stainless steel Gingami # 3

    Blade length: 180 mm, dimensions 305 x 45 x 15 mm

    Handle: Laminated Reinforced Wood Handle

    Weight 165 g,

    Hardness 60-64HRC.

    Best used for:

    • Cutting meat;

    • Slicing cheese;

    • Slicing, chopping or dicing fruits, vegetables and nuts;

    • Mincing meat or herbs;

    • Scooping food off a cutting board due to wide blade;

    • Creating fine slices, particularly useful for vegetables and seafood.

    Why are Japanese knives the best choice?

    • mortar De har tunnare, skarpare fasningar av hårdare stål som håller knivseggen vassare längre.
    • mortar De är lättare och känns bra i handen.
    • mortar Tack vare sin skärpa är bladet lättare att manövrera.
    • mortar Deras skarpa egenskaper gör knivarna mycket mer förutsägbara, vilket gör att du löper mindre risk för att skada dig. Du kan även arbeta snabbare och säkrare – japanska knivar ger dig kontroll över skärning/hackning.
    • mortar Japanska knivproducenter är berömda för sin tillverkning av några av världens bästa knivar.
    • mortar Estetisk och tidlös design för varje hushåll.
    • mortar De japanska knivarnas skärpa. De är inte bara de hårdaste knivarna på dag 1, de fortsätter att alltid vara de hårdaste knivarna.


    With a tall blade and rounded nose it is called an all-purpose knife. Santoku is a versatile knife that is suitable for cutting meat, fish, or vegetables. The name Santoku means “Three-purpose” (virtues) — and that clearly explains its three main specialities — chopping, dicing and mincing. It handles all of these jobs in exemplary fashion but it's not made for chopping meat bones, frozen food, slicing bread and precise tasks (such as peeling). Suitable for professional and household use. Embrace it and be a master chef in your own kitchen. As a Santoku knife is slightly shorter in length compared to a Chef’s Knife/Gyuto (at 180cm while a standard Chef’s Knife/Gyuto is 210mm) and possesses a seamless handle-to-blade design, they are well-suited for those with small hands. The knives are made of the Hitachi stainless steel Gingami # 3 and have a rustic Nashiji surface. Made of Hitachi stainless steel Gingami (silver paper) # 3. Japanese knives are high in carbon, anywhere from 1-3% carbon. High carbon content improves tensile strength, edge retention, resistance to wear and abrasion. On the other hand it may also lead to higher chances to start to rust, however it is preventable.


    Japanese knives require more care than European made knives. High carbon content improves tensile strength, edge retention, resistance to wear and abrasion and hardness. Because of high carbon content it may start to rust if it's left damp, it is important to take care of the knives so they last their lifetime. The best tip is to hand wash only and towel dry well right after washing — to avoid corrosion. Avoid soaking — especially the traditional style knives, as it expands the wooden handles. Once in a while lightly oil it after use. Just wipe over with some camellia oil if not use some olive oil. Store individually put it in a different drawer than everything else. Finds its own place in your kitchen. Regular use is the best form of care! When used regularly, sharpen every two weeks or so with a whetstone. Handle Japanese knives carefully — the steel is brittle. Don’t cut bones, frozen food, don’t use it on hard surfaces and don’t put them in the dishwasher. Do not use it for anything other than chopping and cutting. Handle them as gently as you handle your wine glasses and you’ll be fine. Keep kitchen knives out of reach of children.