Summary
Named for the Japanese word for "connection," the Zwilling Kanren collection celebrates the bond formed while cooking and eating together. Uniting German engineering and Japanese craftsmanship, each 48-layer Damascus-style blade is forged from high-performance carbide stainless steel and hand honed using the three-step Honbazuke process. This santoku is sharpened to a scalpel-like edge for both precision slicing and traditional push-and-pull cuts. Its long, curved blade is designed especially for rocking cuts, from chopping herbs and mincing onions to dicing shallots and other vegetables. The triple-riveted Micarta handle and signature curved bolster promote a secure, comfortable grip and fatigue-free use.
- 48-layer Damascus-style blade is made of high-performance FC61 fine carbide stainless steel.
- Hand honed using three-step Honbazuke process.
- Signature curved bolster and black linen Micarta handle are ergonomically designed to promote secure, comfortable grip and fatigue-free use.
- Resistant to corrosion, staining and chipping.
- BPA-free.
- Handcrafted in Seki, Japan.
Dimensions & More Info
- 7" blade, 4 3/4" handle.
- 7.8 oz.
- Made in Japan.
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.
- Avoid using cleaners containing bleach and citrus extracts.
- Use honing steel regularly to maintain cutting edge of blade.
- Sharpen as needed. With regular use and honing, knife should not need sharpening more than once or twice per year.
- Sharpen knife at home using whetstone or knife sharpener designed to sharpen edges to 9.5–11 degrees, or have it sharpened by a professional.
- Store knife in safe place to protect edge and prevent injury.
