Miki Blue Super Santoku knife 170mm (6.7") Rosewood handle
Beautiful Santoku knife made by Japanese Miki Knife Company. With 170mm long, three-layer (san mai) blade, made by using one of the very best high carbon steels in the world Blue Super (Aogami Super) as the central core sandwiched between two layers of softer stainless steel. Japanese traditional shape handle made from rosewood.
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Beautiful Santoku knife made by Japanese Miki Knife Company. With 170mm long, three-layer (san mai) blade, made by using one of the very best high carbon steels in the world Aogami Super as the central core sandwiched between two layers of softer stainless steel. Japanese traditional shape handle made from rosewood. This blade shape and steel will guarantee an excellent edge sharpness and edge retention and high hardness at the same time but without being brittle. Despite stainless steel sandwich, Aogami Super rust resistance is low so, the blade better is wiped to dry after using. Miki Santoku knife is a perfect choice for Professionals same as for home "Everyday" cooking. Also, it is an excellent first knife for people who wants to start using a Japanese knife which will make you happy for a long long time. Knife packed in premium Japanese authentic gift box with traditional patterns.
|Knife Style||Western Style|
|Blade Bevel Grind||Double-edged|
|Total Knife Lenth (mm/inch)||0/0|
|Blade Lenth (mm/inch)||170/6,7|
|Blade Height at Base/Heel (mm/inch)||0/0|
|Blade Thickness above heel (mm/inch)||2,3/0|
|Blade Thickness above tip (mm/inch)||2,3/0|
|Blade Steel / Core steel||Blue Super|
|Blade Core Hardness||63-64HRC|
|Blade Construction / Structure||San mai|
|Knife Handle Material||Rosewood with plastic ferrules|
|Total Knife Weight (g/Oz)||0/0|
|Place of Origin||Hyogo Japan|
After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.