FACTS ABOUT SUSHI
Although sushi today is entirely associated with Japanese culture, the real inspiration for sushi is said to have started in South-East Asia. Narez...
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TECHNICAL INFORMATION:
Blade shape: Santoku
Steel: SK-5 (3 layer carbon steel)
Hardness (HRC): 57±1
Knife length: 355 mm
Blade length: 165 mm
Spine thickness: 2,8 mm
Weight: 135 g
Handle type / material: Wood
Blacksmith: Kichiro Hashimoto
Best for:
- Everyday use
- Meat
- Fish
- Vegetables
These blades will oxidise if left damp or wet and should be dried immediately after washing and occasionally oiled with a little bit of vegetable oil.
It is recommended the knives are sharpened on a #1000 grit whetstone.
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