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Home | Western Kitchen Knives | Allday Goods 160mm Santoku Carbon Recycled Plastic Maldon Salt Handle

Allday Goods 160mm Santoku Carbon Recycled Plastic Maldon Salt Handle

€177,30
€177,30
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This series is a joint effort between Allday Goods in Dalston, London, UK and Goto in Seki, Japan. 

The blade is SK4 carbon steel hardened to 65 HRC with a hand finished fine convex grind, capable of taking an excellent edge without being excessively brittle. Every blade has a whetstone finished edge and is sharp to use out of the box.

The handle has been made from plastic waste from the UK which would otherwise be in landfill. It is collected, washed, shredded and melted by hand into their octagonal shape. Every handle is a one-off and no two will ever be the same.

Allday Goods is operated by a small team led by Hugo Worsley. Born from a desire to do something productive with the vast amount of plastic waste generated in restaurant kitchen, Allday Goods utilizes recycled plastics like Maldon Salt Buckets, used milk bottle handles, discarded plant containers and old fishing nets that have washed up on UK shores.

Brand: Allday Goods
Maker: Shinkoh, Fujita and Goto
Grinder:
Producing Area: Seki, Japan & Dalston, London, UK.
Profile: Santoku
Size: 160mm
Steel Type: Carbon Steel
Steel: SK4 Carbon Steel
Handle: Recycled Maldon Plastic
Total Length: 300mm
Edge Length: 159mm
Handle to Tip Length: 173mm
Blade Height: 49mm
Thickness: 2.4mm
Handle Length: 127mm
Weight: 124g
Hand Orientation: Ambidextrous
HRC: 65

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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