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Happy Sales HSSR100, Japanese Kitchen Cooking Chef Sushi Santoku Knife
|Price:||$16.95 & FREE Shipping|
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- All purpose japanese santoku knife for vegetable, fish and meat
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This item Happy Sales HSSR100, Japanese Kitchen Cooking Chef Sushi Santoku Knife
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|Sold By||WINK||Amazon.com||Amazon.com||JapanSuperMall||Gourmet Forte||Zelite Infinity|
|Item Dimensions||1.77 x 11.42 x 0.91 in||1.88 x 11.25 x 0.88 in||1.06 x 14.69 x 3.38 in||2.9 x 14.8 x 1.1 in||0.75 x 12.25 x 1.82 in||0.94 x 12.52 x 1.77 in|
All purpose Japanese santoku knife for vegetable, fish and meat. Molybdenum rust-resistant steel blade, razor sharp edge, blade length: 6-5/8 in, overall length: 11-5/8 in, wooden handle offers maximum comfort & control, plastic bolster, easy to sharpen, made in japan by Sekiryu, how to sharpen: Sharpening on a whetstone, dampen whetstone. Sharpen on whetstone on flat surfaces only. Usage & care: Wash knife with dishwashing liquid before use. Always dry blade thoroughly after washing. Do not use scrub brushes or abrasive cleansers, types of knives: Santoku -- all purpose: For vegetable, fish, meat, nakiri chopping: For vegetable, gyutou - multipurpose kitchen knife. For cutting vegetable, fish or meat, deba - hard foods: Fish bones, meats, sashimi - slicing: Slicing raw fish.
Top customer reviews
Firstly, I have read several reviews that describe some of the knives as being "too light" or "less sturdy" than others of the same type. They are indeed substantially lighter than many knives of similar style, BUT this is a positive for those folks who actually know how to use a knife. I'm no professional chef, but I know how to use a knife for cutting. These knives are razor sharp, and hold a good edge for a long time when properly used and cared for. They also sharpen relatively easily. That said, if you are looking to cut through bone, get a saw or a cleaver. These knives are designed for cutting flesh and vegetables, not quartering a steer. If you use these knives for cutting up food, they are wonderful. If you use them to chop down walnut saplings in the back yard, there are other, better knives. Think of them as surgical instruments, not hatchets, and they'll serve you well.
Secondly, the handles are raw wood. When you get the knife or knives, buy a small can of polyurethane and simply dip the handles and then hang the knife point up, allowing the excess to run off onto a newspaper. leave the knife hanging for 24 hours to allow the finish on the handle to cure. Steel wool the handle lightly with 0000 steel wool, and repeat the dip-hang-cure-steel wool process to get 3 or 4 good coats of polyurethane into the handle. This brings out the beauty of the wooden handles and toughens them considerably as well. It also prevents oils from hands or foods to build up in the wood's grain. I did this to the first of these knives I bought 4 years ago, and the finish is lasting and makes the knife cleaner as well.
Lastly, hand wash and then hand dry these knives. They are not for the dishwasher. the hidden-tang handles hold moisture against the blade's tang and will eventually corrode even stainless steel (which is really stain-resistant, not stainLESS). Oil them occasionally with a drop of mineral oil, and sharpen as necessary.
With a little care, these knives will be among the finest you own, and after acclimating to the different weight and balance of them, they will quickly become your favorite knives, lasting you for many years.
Japanese made, stamped with "family" name. only fault would be overall weight. it is quite light, that goes with thin steel.
i have cut meat professionally for nearly 30 years and worked in several 4 star large restaurants in south florida.
in addition i collect knives....big surprise there.
for what i paid which was $12 and change i believe, i am very happy
Japanese steel and around $10 dollars..... wow
The blade on mine is not perfectly straight, you can see from tip to the base of the handle there is a bit of a curve (even prior to my first use) but it isn't noticeable when cutting things. Its not as comfortable in my hand as my other knives due to the handle shape where it meets the blade and I wish it had the grooves on the edges like many santokus that keep food from sticking after cut. I also prefer a heavier blade when breaking down meat or trying to cut through chicken bones. I feel like I could break this knife by doing so, but it's ok for prepping vegetables and fruit.
It is my go to knife and I only use it for cutting meat.
I love the way it cuts chicken up for any dish I am doing.
Haven't had to sharpen it yet and had it what about a couple months now.
I use it nearly everyday.
The only thing I can see that would be an improvement for me personally, is perhaps a plastic coating on the very end of the handle so that when I wash it, it can sit in the dish drainer for the cutlery without me worrying about the wood getting destroyed.
As it is, I do not do that, I just dry it immediately after washing it.
I grinded a few lateral grooves in the handle for grip, BEFORE dipping the handle
in AUTHENTIC Cabot Australian Timber Oil, used a cu tip to get the wood around the tang-band . . .
Just drying after 2 days, now ready to but a fine edge on this & use it.
WATCH your fingers!
I use it all the time at home for chopping everything.
Sharp, just remember not to put it in the dishwasher as the handle is wood.
Would defenitivly recommend as a go to knife in the kitchen or as a gift.