Satake Noushu 7.9" Hammered Tsuchime Chefs Knife
We are proud to present a premium quality Multi Purpose stainless steel hammered Tsuchime Chefs knife from the Noushu series, hand crafted in Japan by Satake Cutlery MFG.Co., LTD.
Its perfect for cutting meat, fish, vegetables and fruit. Since it has a sharp tip, it can also be used for separating meat from bones, portioning chicken or filleting smaller fish if needed. The blade with the optimal length allows you to cut larger products such as watermelon or cabbage and guarantees full control over the knife.
A good quality chef's knife is an indispensable tool in any chef's arsenal. Perfect for everyday kitchen work!
Packaging: Everything is packed in a blister box, which will be perfect as a gift!
- Blade: molybdenum-vanadium steel
- Handle: ABS resin - Bakelite filled with wood flour.
- Hardness: 56-58 HRC
- Total length: 13.1" (33.3 cm)
- Blade length: 7.87" (20.0 cm)
- Blade width: 1.73" (4.4 cm)
- Blade thickness: 0.07" (1.9 mm)
- Method of sharpening: symmetrical two-sided cut
- Weight: 187 gram - 6.6 Oz
Steel Specification: Molybdenum-Vanadium steel is a high-quality straight stainless steel that has strength, wear resistance and corrosion resistance. It is very easy to maintain. It does not require any special care treatments. It is enough to wash it well and dry it thoroughly, and it will surely serve us for a long time. Molybdenum-vanadium steel is extremely easy to sharpen . We don't need any specialized devices to keep them sharp. Usually it is hardened in the range of 56-58 HRC, which makes it resistant to chipping .
Maintenance: Stainless steel kitchen knives are less demanding when it comes to caring for them. In its chemical composition, apart from iron and carbon, there are also other elements (Chromium and Vanadium) that are more resistant to corrosion and abrasion. However, it should be remembered that no knife is 100% stainless, so you should not completely neglect them.
After finishing the activities, they should be washed and then wiped dry! Even though the steel is described as stainless, under unfavorable circumstances it may get a stain/discoloration if the knife is not looked after. When storing stainless steel knives in a block, remember to dry them thoroughly beforehand, as the closed structure of the block does not contribute to good ventilation of the knives. In the worst case, this will lead to rust on the blade.
REMEMBER: If you leave the knife for a long time without using it, it won't hurt to lubricate it with some edible oil (avoid only those that go rancid like linseed oil).
IMPORTANT: It is unacceptable to wash the knives in the dishwasher. Chemicals used in dishwashers can discolor the blade, permanently damage the handle or the blade itself. High temperatures can harden the cutting edge, so do not live in cooking cookware.
Company Background: Company was founded in 1947 with the participation of many manufacturers of kitchen tools from the best samples of steel. The city of Seki is world famous in production of the finest knives. The history of weapons production in Seki dates back to the 13th century, when the famous samurai swords began to be made here.