Kamo Suminagashi 165mm Santoku (G-AD210GY-KE)
Takefu Knives
- UPC:
- 02400297
- Gift wrapping:
- Options available
-
Sharpest Price Guarantee
If you find a lower price advertised by onother retailer, we'll match it. Click here for details
-
Become a BandEdge Member
Become a BandEdge Member to Earn $10 Back. Click here to Create Account
-
Free Shipping
Receive Free Shipping on orders over $199 in Canada. Now shipping to the USA and Worldwide! Click here for details
Description
The Kamo Santoku is a traditional Asian chef’s knife, excelling at general purpose tasks. Best used with meat, fish, and vegetables, a santoku is designed for versatility and the flat edge excels at board work. The comfortable 6.5” length is big enough to get most tasks done, but small enough to be maneuverable. This go-to knife will easily become a favourite in your kitchen.
Handcrafted and forged by Japanese blacksmith Shiro Kamo, each knife has an Aogami Blue Paper #2 carbon steel core, surrounded by 10 layers of Damascus-cladding. Extremely lightweight and razor-sharp, Kamo knives are a pleasure to use and perform flawlessly. These Kamo Suminagashi knives feature an octagonal Pakkawood and Keyaki handle. Keyaki, meaning wood from the Zelkova tree, is highly prized in Japan for its beautiful grain and versatility. Each knife by Shiro Kamo is finished with a traditional engraving, making these knives an authentic piece of Japanese culture. This knife belongs to the set of Suminagashi knives forged by Shiro Kamo and Hideo Kitaoka.
CARE & USE
This knife is made with a very hard carbon steel, which will hold a sharp edge for longer, but can rust or chip without proper care and use.
To care for your knife:
- Always handwash and thoroughly hand-dry your knife.
- Wipe your knife down while you’re cooking, especially after cutting acidic foods.
- Lightly coat your knife with mineral oil before storing.
- Never store your knife wet, or allow it to soak in water.
- Never place knife in a dishwasher.
- Do not cut bones, frozen products, pits.
- Do not twist, chop, hit, or pry with your knife. Always use in a locomotive slicing motion.
- Do not use a marble or glass cutting board. Always use a soft cutting board, such as wood.
- Do not use a metal honing steel. We recommend using a ceramic honing steel.
WARRANTY
Due to the nature of handcrafting and traditional blacksmithing, each knife is unique and may have some cosmetic distortion or irregularities. This is expected and normal. Because these knives are handcrafted, they do not qualify for warranty services.
Features and Specifications
Customers Who Viewed This Product Also Viewed
-
Takefu Knives
Kamo Suminagashi 210mm Gyuto (G-AD210GY-KE)
16% offRegular Price$359.00 Sale Price: $299.99 -
KIYA Nanbu Kurouchi 170mm Kamagata Usuba (3-130)
11% offRegular Price$259.00 Sale Price: $229.99 -
Takefu Knives
Kitaoka Suminagashi 270mm Yanagiba (G-AD270YA-KE)
10% offRegular Price$520.00 Sale Price: $469.99 -
KIYA Nanbu Kurouchi 170mm Nakiri (3-131)
11% offRegular Price$259.00 Sale Price: $229.99 -
KIYA Nanbu Kurouchi 210mm Gyuto (3-129)
15% offRegular Price$329.00 Sale Price: $279.99 -
Takefu Knives
Kamo Suminagashi 135mm Petty Knife (G-AD135PY-KE)
9% offRegular Price$209.00 Sale Price: $189.99 -
KIYA Nanbu Kurouchi 180mm Gyuto (3-128)
11% offRegular Price$259.00 Sale Price: $229.99 -
Takefu Knives
Kamo Suminagashi 90mm Petty Knife (G-AD90PT-KE)
10% offRegular Price$200.00 Sale Price: $179.99 -
KIYA Nanbu Kurouchi 140mm Petty Knife (3-127)
9% offRegular Price$209.00 Sale Price: $189.99 -
Zwilling Miyabi Birchwood 7" Santoku - Hollow Ground Edge (34374-181)
20% offRegular Price$425.00 Sale Price: $339.99
