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Accueil | New Arrivals | Wakui 180mm Santoku Stainless Clad Aogami 2 Nashiji Warikomi Chestnut

Wakui 180mm Santoku Stainless Clad Aogami 2 Nashiji Warikomi Chestnut

$417.17
$417.17
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Frais d'expédition calculés lors du paiement.

Wakui-San has transformed his family pry bar forging business into our favorite new Sanjo knifemaking shops.

Wakui-san began his journey into knifemaking working long hours as an apprentice at Yoshikane Cutlery in Sanjo, Japan. Wakui-san forges, heat treats and grinds all his knives in his small Sanjo workshop. We first carried his knives in 2015 and were immediately impressed. His hard work shows in the quality of his smithing and excellent grinding work. We are really proud to offer his knives!

Wakui knives are characterized by a solid middle-weight yet robust Sanjo feel -- very thin behind the edges, thicker at the spine, and amazingly easy to sharpen with clean grinds easy for follow up thinning.

Brand: Wakui
Producing Area: Sanjo, Japan
Profile: Santoku
Size: 180mm
Steel Type: Stainless Clad Aogami 2
Handle: Chestnut Octagonal Water Buffalo
Total Length: 328mm
Edge Length: 185mm
Handle to Tip Length: 200mm
Blade Height: 56mm
Thickness: 3.1mm
Handle Length: 128mm
Weight: 164g
Hand Orientation: Ambidextrous
Sharpener:
Saya:

This is a stainless clad carbon steel knife. The exposed carbon steel edge will take on a dark patina with use and can rust with prolonged exposure to moisture and debris up to the clad line. The stainless steel portion should resist oxidation and corrosion but can stain with habitual prolonged exposure to moisture. Hand wash and towel dry. Do not put it in the dishwasher. Do not air dry.

Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Using a quality wooden cutting board will keep a sharper edge for longer. Cutting surface materials like glass, ceramic and bamboo will make the edge go dull quickly and should be avoided.

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

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