In 2008, Some of the Seki knife authorities have formed “Challengers Knife Club” to train and inherit Seki traditional knifemaking technique and knowledge to young knife carftsmen in Seki. There are now 15 club members gathering once a month. They are working at Seki knife factories, and challenging to make their own knives after work and weekends.
JKD&JCK is trying to support and encourage them by introducing thier knives for sale. Here are some of the latest knives received.
TOSHIYUKI TAKAHASHI Custom Kitchen Knife TT-13 Santoku 170mm
Experienced and skillful, Mr. Takahashi has been working hard as knife craftsman in Japanese Knife Capital Seki City for over decades. He is the craftsman who masters every knife making process and detailed & precision custom works during over the decades of his knife making careers. Mr. Takahashi makes fine Japanese style Kitchen knife with unique material, perfectly-balanced and hand contoured custom handles.
This is a Santoku 170mm (6.6 inch) versatile kitchen knife, Mirror Polished 440A stainless steel blade, Streamline ground to the edge for cutting throughly with 2-step cutting edge for longer sharp edge retention. Sunset Purple Color & durable Jute Micarta handle, Full tang with 2 Nickel Silver Rivets, Comes with Gift box.
The tall blade and rounded nose / tip of the Santoku make it a versatile knife that is well suited to cutting meat, fish, or vegetables; Hence it’s name, which literally means “Three-purpose”. The Santoku is often recommended as a multi-purpose kitchen knife.
Specification
Knife Model: Toshiyuki Takahashi Custom Kitchen Knife TT-13 Santoku 170mm
Blade Material: 440A Stainless Steel
Rockwell Hardness (HRc): 58 to 59
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Sunset Purple Color & durable Jute Micarta Handle
Saya Included: No.
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Santoku 170mm (6.6″) |
About Left Handed Version
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
Instructions & Maintenance
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
Important
This is the Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
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