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One of the most famous and revered Japanese knives in the kitchen is Santoku (Santoku-Bocho). The very word "Santoku" (Santoku) is translated as "three good things", more precisely "three benefactors", literally denoting three options for using this type of knife - cut, chop and crumble. Santoku is one of the most common and used types of Japanese kitchen knives, in fact, in its purpose - an analogue of our chef's knife. The blade length of a Santoku kitchen knife can range from 105mm to 180mm, with the most common blade being 165mm. This is a cooker with a specific blade configuration. The line of the cutting edge of Santoku is almost straight, with a slight rise to the tip. This allows you to cut products with great comfort, and also greatly simplifies the sharpening process. The wide shank of Sontoku eliminates the contact of the hand with the surface of the table, and also allows you to use the knife as an improvised spatula for applying chopped products. Santoku is very close in blade construction to Usuba or Nakiri, but unlike them, it still has a point. Santoku have double-sided sharpening and a very thin blade (usually from 1.2 to 2.5 mm), which allows it to literally fall into the cut product. This knife adapts very well to all the main tasks of European cuisine and if you want to have only one Japanese knife, then the most functional choice would be the Santoku.

Santoku-Bocho by Fukamizu Hamono is an exceptionally beautiful and ergonomic Japanese handmade forged knife and it certainly claims the widest functionality and ease of use in the kitchen.

The blade of the Santoku-Bocho Fukamizu knife is three-layered and, which is important for a Japanese kitchen worker, is double-sided sharpened. The central, extremely thin and strong layer, hardened to a hardness of 61-62 HRC, is made of Blue Paper Steel (or in the Japanese version Aogami), which has established itself as one of the best Japanese carbon blade steels. It naturally rusts - the Japanese traditionally do not use chromium steels, since carbon gives a much more aggressive cut and is more resistant to dulling. The outer layers are also made of steel, only softer, which prevents damage to the central core. Prolonged use of the knife will result in a slight darkening of the approach area around the cutting edge. This will not damage the knife or detract from its performance, but it will give a nice visual contrast with the outer layers, showing the seam lines - the uneven pattern of which will resemble the line of the yanangiba, as on Japanese katanas.

Fukamizu Hamono (Kagoshima Prefecture) is one of the largest manufacturers of traditional Japanese knives and cutting tools in the south of Japan (Kyushu). The enterprise originated in 1919, when 20 of the most famous blacksmiths of the island united under the leadership of Koji Fukamizu to educate young blacksmiths, exchange experience, knowledge and skills accumulated over centuries of knife production. Today, Fukamizu Hamono is a state-of-the-art facility, equipped with the latest equipment, producing both beautiful traditional Japanese black-forged knives using time-tested craft techniques, and cutting tools made from the most advanced materials. Every Fukamizu Hamono product, like everything truly Japanese, is an amazing interweaving of innovative technology with a deep traditional Japanese aesthetic in the form of beautifully crafted carbon steel wa-bocho kitchen knives.

Now the most important thing about the Fukamizu Hamono Santoku-Bocho knife is what is called blade action among experts. The blade structure is called the geometry of the blade in all dimensions, which, as a result, to a greater extent determines for any knife - everything from cutting ability to its cost. This knife has a so-called blade in the system. double wedge. Those. the blade blade gradually becomes thinner both from the heel to the tip and from the butt to the cutting edge, having an isosceles triangle in two planes, in any transverse and longitudinal section. This is a technologically rather difficult configuration of the blade to be implemented in the manufacture, but it is extremely effective in operation. It is not for nothing that they say it is not steel that cuts - it is geometry that cuts. First of all, you should pay attention to the blade system when choosing a knife, at least looking at its butt - a wedge on the butt immediately gives out a high-quality and expensive knife.

About the knife handle. The handle of Japanese knives used in the domestic market of Japan, as a rule, is made, as if deliberately casually. With its nondescript appearance, it should not set off the importance of the blade, since, according to the Japanese, the blade is the most important thing in a knife. The handle of the Santoku-Bocho Fukamizu knife is made in the traditional style for modern Japanese knives. Oval cross-section of the handle, plastic fitting and mounting on a thermocompound. Walnut wood is chosen as the material for the handle. Unlike most traditional Japanese knives, the handle of the Santoku-Bocho Fukamizu is treated with polymer impregnation, which makes it extremely durable and resistant to external influences (mechanical, chemical, and ultraviolet), i.e. it does not require additional processing.

When operating and caring for a Santoku-Bocho Fukamizu knife, it must be taken into account that the blade, both the facing part and the solid core, are subject to corrosion. Although most of the golemen is protected by blackening, it still does not completely protect against rust. Therefore, after each use, the Santoku-Bocho Fukamizu knife must be washed and wiped dry. It is better to store it on an open magnetic suspension. If you do not intend to use the knife for a long time, it is advisable to lubricate the rusting parts of the blade with oil. The Japanese use butt oil for this. You also need to take into account that the central layer of the blade is very thin and hard, and the sharpening angle is critically small. It is necessary to avoid shock loads on the cutting edge, contact of the knife with something very hard (bones, frozen foods, etc.). Also, due to the fact that the central layer is very thin, with prolonged exposure to an aggressive environment, rust can completely destroy it.

General characteristics of the Santoku-Bocho Fukamizu knife:

Blade length - 165 mm;

Blade thickness (average value) - 2 mm;

The total length of the knife - 305 mm;

Weight - 145 grams.

Size information is for general guidance only and may vary slightly with each blade as it is hand forged.


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