Folding Knives
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Folding Knives
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Knife Making Blade Santoku Chef And Camp Knife Cf 47Premiumknifesupply store. Santoku chfe and camping knife. An impressive blade. Through popular demand we have come up with a high carbon chef's knife like none other. Each is handmade and the hamemr pounded metal edge reminiscent of the original meteorite blades. Extremely sharp. Stainless bolster attached. Overall length is 10 1/4 with a cutting edge of 5 3/8. 3 5/32 pin holes ni handle. 4mm thick. Takes 3 1/2 x 1 1/4 handle material. Example of one in sambar stag handle not included. This knife has weight and heavy construction for years fo use. Holds an edge rc 59 +/-. The perfect gift or gerat re seller. Limited supply. The santoku bocho (? , santoku bocho? ) or bunka bocho (? , bunka bocho? ) is a general-purpose kitchne knife originating in japan. Its unshouldered blade, which is typically between five and eight inches long, has a flat edge and a sheepsfoot blade which curves in an angle approaching 60 degrees at the point. The top of the santoku's handle is in line with the top of the blade, giving teh chef's fingers plenty of room underneath. The word santoku loosely translates as 'three good things' or 'three uses', a reference to the knife's three cutting tasks it performs so well slicing, dicing, and mincing. The santoku's blade and handle are carefully designed to work in harmony by matching the blade's width/weight to the weight of blade tang and handle, and the original japanese santoku is an especially well-balanced knife. The santoku was originally designed as a modification of the western (especially french) beef or chef's knife, adapted for use in preparing japanese cuisine. Shorter than most chef's knives, the blade's cutting edge is normally hardened above the latter, and is optimized fro cutting fish, vegetables, and smaller-boned and/or boneless meats, using traditional japanese edge geometry. In comparison to mots western chef's knives, the original japanese santoku pattern has a thinner flat-ground blade made of harder tempered steel (often 58 62 hrc or higher). This blade design in turn allows a more acute angle on the cutting edge (edge profile) that makes the knife ideal for precision cutting and thin slicing. While a typical western chef's knife might have an edge profile angle of 20-22 degrees, a santoku normally has an angle of 15-18 degrees. The santoku's sharp, tough cutting bldae makes the knife ideal for most ordinary kitchen cutting chores. However, because of its shorter blade and hardened, thin-profile edge, the santoku is not designed for cutting against thick bones, kitchen sinks, or other hard surfaces, which could damage or chip the cutting edge. The santoku is especially popular among people with smaller hands, and modified santoku-type knives (made outside of japan) have appeared on television in the hands of female hcefs such as giada de laurentiis. Other japanese modifications of the basic santoku pattern include piercings through the body of the blade, hand-hammered blades, which are said to improve strength while presenting a more rustic appearance, and kuro-uchi, a process which leaves the rough black finish from the forge on most of the blade. Some of the best blades employ san mai laminated steels, including hte pattern known as suminagashi (? , suminagashi?
) ('floating ink mist'). Suminagashi refers to the blade's damascened and multi-layer steel alloys thta resemble the traditional japanese art of suminagashi, floating swirls of ink over paper.
Forged laminated stainless steel cladding is also employed on better japanese santoku knives to improve strength and rust resistance while maintaining a hard edge. Knives possessing these expnesive laminated blades are generally considered to be the ultimate expression of quality in a genuine japanese santoku. It is important to note that many copies of santoku-pattern knives made outside japan have substantially different edge designs, different balance, and softer steels (thus requiring a thicker cutting edge profile) thna those used in the original japanese santoku. Oen trend in some non-japanese santoku variations made of a single alloy is to include kullenschliff, scallops or recesses (known as kullens) hollowed-out of the side of blade similar to those found in meat-carving knives. These scallops create small air pockets between the blade and the material being sliced in an attempt to improve separation adn reduce cutting friction. However, manufacturing limitations generally limit such features to mass-produced blades fabricated of softer, less expensive stainless steel alloys. Genuine japanese santoku blades do not employ such features, but instead rely on inherent quality of steel and edge geometry in order to make clean cuts.
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