Description & specifications
This santoku from Fujii, which in its profile resembles the classic bunka, is a knife in an absolutely special class. The cut is approx. 165mm long and the blade is no more than 1.8mm thick across the spine at the thickest point.
Technically, the knife consists of a very narrow blade in three layers. The core is made of aogami-2 (Blue-2) steel, which is one of the classic Japanese steel types, which is also characterized by the fact that it will rust. The soft layer of steel on each side of the core is stainless, but the knife as a whole requires special care.
The steel in the knife is hardened to a whopping 62 HRC, which is something close to the hardest the steel can be subjected to. This in combination with the knife's very thin profile and egg gives a delicious and frictionless feeling when cutting with the knife.
The handle of the knife is in red pakka wood, and gives a completely adventurous overall impression. This is a knife for connoisseurs, so with the right care and attention you can expect a knife that, in its cutting experience, is among the absolute best we offer in our selection.
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As with all our kitchen knives, we strongly advise against cutting all kinds of bones and frozen goods. If you are in doubt as to whether an object is too hard for the knife, you should refrain from cutting it. This knife is particularly sensitive to "chipping" as it is very hard and thin.
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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