Our Kumadori Santoku Knife will appeal to the chef or cook who prefers a somewhat lighter weight blade. The maker concentrates his efforts to supply a tarnish and rust resistant blade with outstanding sharpness, edge holding qualities and ease of sharpening. The blade is made by forge welding tough, durable Sandvik 19C27 special steel between two layers of soft SUS304 stainless steel. The unique feature of this knife is the cryogenic tempering process which contains freezing at -70 degrees Fahrenheit to a final hardness of Rc 61 – 62. Every knife is sharpened by hand on a series of three bench stones to a razor edge. The laminated wood deal with is shaped for comfortable use and is hooked up to the blade with a stainless-steel bolster. Highly beneficial by Columbus, Ohio’s King of the Grill. – See more at: http://www.japanwoodworker.com/Product/156587/7-Santoku-Knife—Kumadori.aspx#sthash.lfSbFJbX.dpuf
Free Lift Gate Delivery on large units Included to get unit off the truck only.
These finely crafted small knives come from the Tosa Region on Shikoku Island, where the master blacksmiths still adhere to the old ways.
The master blacksmiths hand hammer a lamination of high carbon “white steel” between two layers of soft wrought iron.
The handles are comprised of Ho wood.
They come well sharpened with instructions for maintaining a razor edge. The small blade makes an excellent paring knife for fruit and vegetables.