Chef’s Knife – Santoku – With Ironwood (6-2/3 Inches) – Yu-Shoku

Product for Chef’s Knife – Santoku – with Ironwood (6-2/3 inches) – Yu-Shoku

Maker: Sam Reed (Reed, Hammer & Needle) (click to see more by this maker)

Price: $685.00

Item num: 109346

*** This is handmade and one-of-a-kind ***
Blade length: 6.60 in.
Cutting edge length: 6.60 in.
Total length: 11.80 in.
Blade height (at heel): 2.01 in.
Blade thickness (near bolster): 0.11 in.
Blade thickness (at midpoint): 0.08 in.
Blade thickness (near tip): 0.04 in.
Item weight: 5.60 oz.
Blade: Hand forged Yu-Shoku – V-Toku 2 core with brass, copper and stainless damascus
Handle: Arizona desert ironwood with a copper spacer

: Sam Reed is a craftsman and metalworker living just outside Seattle, WA. He’s happiest when he’s making beautiful and functional things. Everything he designs and makes is meant to be used.
Like other chef’s knives, the santoku is a multipurpose knife used for just about every cutting job in the kitchen. The name means “three virtues.” Depending on who you ask, this refers either to the three types of foods it works especially well with — vegetables, proteins, and fruit, or for the three types of cuts at which it excels: slicing, dicing, and chopping. Slightly shorter than the standard chef’s knife, a santoku is very easy to maneuver—even in a smaller kitchen. There’s plenty belly curve to enable rocking cuts, which enhances the knife’s versatility. Whether slicing, chopping, mincing, or dicing, this nimble knife will do it all.
The blade is hand forged Yu-Shoku. Alternating layers of brass, copper, and stainless steel surround a V-Toku2 carbon steel core. The dramatic blade combines the exceptional edge holding of carbon steel with significantly easier care. V-Toku2, the steel which forms the cutting edge, is a ‘super-steel’ created by Takefu, in Japan. Very high in carbon content (approx. 1-1.1%), this steel holds and takes an amazing edge. Because this knife is made from carbon steel, we recommend using camellia oil to avoid rust. The blade has tremendous, thin geometry and will effortless slice and chop. The spine and choil are nicely rounded for comfort. Reed’s mark is on the right side of the blade.
The ambidextrous Japanese-inspired handle is a style called a half-round. The faceted top is matched with a rounded base for comfort. The handle is warm toned Arizona desert ironwood. A copper spacer assists the handle to adjust to temperature and humidity changes — as well as brining out warm tones in the presentation grade wood. The handle is comfortable in both a pinch grip and a full handle grip. Like other knives, this knife should not go in the dishwasher.
Excellent work throughout! This nimble chef’s knife is sure to become a kitchen favorite!

Availability: In stock. Usually ships in 1-2 business days