Japanese Santoku Knife - KanimanKajikoubou - ShimaKnife(double-edged blade)- Carbon White Steel No.2 - Black Finish - size:18cm
"Kaniman" is an old Okinawan word meaning “blacksmith” or “one who is involved with iron.” We produce blades that fit modern life based on traditional blades from the southern islands.
Steel materials are selected from scrap wood or special steel for blades depending on the blade's purpose, and handles are often made of Okinawan wood.
Shima knives - knives that were used in the historical climate of Okinawa, designed to be light and short to fit modern kitchen conditions.
Spec
As each knife is handmade,the size weight,and finish of the blade may very.
Knife： | 18cm |
Overall Length： | 432mm |
Blade Length: | 187mm |
Blade Height at base (at heel)： | 40mm |
Blade Thickness above heel： | 4.73mm |
weight： | 233g |
Blade
Grind: Doble edged
Blade Material: Carbon White Steel
Blade Finish: Black Finish
Handle
Handle material: Japanese sumac wood
Ferrule: brass
Handle Type: Wood handle
Brand: KnimanKajiKobo
Made in Ginoza,Okinawa,Japan
Please be careful!
・Please note that there may be individual variations in shape, finish, and color due to the handcrafted nature of our knives and the use of natural materials for the handles.
・Do not cut frozen foods or bones with knives that are not specifically designed for that purpose. Doing so can cause significant damage to the blade.
・Do not use a dishwasher for cleaning. It may cause rust and damage to the handle.
・After use, do not leave the knife dirty. Hand wash it with a neutral detergent and then remove any moisture.
・Carbon steel knives are extremely prone to rusting, so clean and dry them promptly. When storing, apply camellia oil to the blade.
・Avoid using simple sharpeners as they can damage the blade. If you must use them, please follow up with maintenance using a whetstone.
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