Summary
Crafted by award-winning cutlery maker Cangshan, the Kita collection offers precision performance and bold beauty. The sleek knives feature razor-sharp blades forged from proprietary X-7 Damascus steel and smooth fiberglass handles infused with deep-blue woodgrain patterning. Combining the benefits of a chef’s knife and a cleaver, this multitasking santoku is ideal for slicing, mincing, chopping and dicing. Hollow indentations along the blade edge ensure smooth cutting and prevent food from sticking.
- Precision blade is expertly forged from 67 layers of proprietary X-7 Damascus steel.
- Rockwell hardness rating of 60 +/-2 allows blades to take and retain remarkably sharp edge.
- Hand sharpened to 16-degree angle by master bladesmiths.
- Full-tang blade is hollow-ground and delicately hammered with subtle texture that prevents sticking.
- G-10 fiberglass handle features octagonal shape for secure, comfortable grip.
- Comes with blue ash wood magnetic sheath to protect blade.
Dimensions & More Info
- 7" blade, 4 1/2" handle.
- 8.32 oz.
- Imported.
Use & Care
Use
- Always use caution when handling sharp objects.
- Avoid cutting on hard surfaces such as stone, metal and glass.
- It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.
Care
- Hand-wash with warm water and mild detergent. Rinse and dry immediately.
- Maintain cutting edges by regularly using honing steel.
- Sharpen as needed. With regular use and honing, knives should not need sharpening more than once or twice per year.
- Sharpen straight-edge knives using whetstone or knife sharpener, or have them sharpened by a professional.
- Sharpen serrated knives using sharpener specifically designed for serrated blade, or have them sharpened by a professional.
- Store knives in safe place to protect edges and prevent injury.
