Teruhide Santoku 165mm
$33.30 $44.35
Teruhide Santoku 165mm
Specifications:
Style: Santoku
Core: Carbon Steel
Finishing: Polished
Blade Length: 165mm
Overall Length: 300mm
Weight: 122g
Bevel: Double Bevel
Handle Material: Traditional Handle of Natural Wood
The Teruhide range of knives is a quality, affordable range of knives that can be found in domestic kitchens all over Japan.
The blades are carbon steel that is extremely hard and durable, so they retain their edge very well. and require little maintenance if handled correctly. The handles are the traditional Japanese round handles made from natural wood which is wonderfully comfortable to hold.
This series has 4 different knife styles, 2 double-bevelled knives, Santoku (General Purpose knife) 165mm, Nakiri (Vegetable Knife) 165mm and 2 single bevel knives, Deba 155mm, and the Yanagiba (Sashimi or Carving knife) 210mm
For more information about the knife type and the Series please click the links below
About Santoku Knives
About the Teruhide-Saku Series
Specifications:
Style: Santoku
Core: Carbon Steel
Finishing: Polished
Blade Length: 165mm
Overall Length: 300mm
Weight: 122g
Bevel: Double Bevel
Handle Material: Traditional Handle of Natural Wood
The Teruhide range of knives is a quality, affordable range of knives that can be found in domestic kitchens all over Japan.
The blades are carbon steel that is extremely hard and durable, so they retain their edge very well. and require little maintenance if handled correctly. The handles are the traditional Japanese round handles made from natural wood which is wonderfully comfortable to hold.
This series has 4 different knife styles, 2 double-bevelled knives, Santoku (General Purpose knife) 165mm, Nakiri (Vegetable Knife) 165mm and 2 single bevel knives, Deba 155mm, and the Yanagiba (Sashimi or Carving knife) 210mm
For more information about the knife type and the Series please click the links below
About Santoku Knives
About the Teruhide-Saku Series
Washing – Hand wash with soapy water, rinse the blade with Hot water. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Do not wash in a dishwasher!
Storage – Store in a cool, dry place. Do not store in cutlery draw with other knives. Use a knife rack or at a minimum a cover for the knife to protect the edge
Sharpening - It is recommended to sharpen these knives to a fine edge on a Japanese Whetstone. However, for touch-up sharpening, you can use a Ceramic Steel and a 2 or 3 Wheel Japanese Water sharpener as these are designed for the angle of bevel angle of Japanese knives.