Sanjuzu 160mm San Mai

Product description

This Japanese Sanjuzu type kitchen knife is designed as a universal working tool for a wide range of kitchen tasks. The characteristic geometry of the blade allows for precise work with the tip, smooth cutting on the belly of the blade and a firmer cut at the back. This makes the knife suitable for processing fish, meat and vegetables .

The blade is made of a three-layer laminated construction (san-mai) with a core of M-1 carbon steel, which provides a very sharp and fine edge while being easy to sharpen. The sides of the blade are made of stainless steel, which significantly increases corrosion resistance and reduces maintenance requirements compared to full carbon knives.

The magnolia wood handle is a traditional choice for Japanese working knives. It is light, comfortable to hold and, in combination with a plastic ferrule, prevents moisture and dirt from entering the joint between the blade and handle, contributing to hygiene and a longer knife life.

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Knife category

This knife belongs to the category of standard Japanese knives , which are intended for everyday use in both home and professional kitchens. It is not a limited edition or a handmade one-of-a-kind piece.

Knife type: Sanjuzu (universal Japanese kitchen knife)
Country of origin: Made in Japan

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Knife specifications

Total length: approx. 300 mm
Blade length: 160 mm
Focus: double-sided

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Materials used

Blade – core: M-1 carbon steel
Blade - sheath: stainless steel (lamination)

Handle: magnolia wood
Handle mouth: plastic ring (ferrule)

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Blade features

The three-layer construction combines the high sharpness of carbon steel with the practicality of a stainless steel sheath.
The blade is easy to sharpen and maintains a sharp edge for a long time.
The universal shape of Sanjuz allows for a wide range of uses in the kitchen.

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Recommendations for new knives

To achieve maximum sharpness, we recommend that you gently sharpen a new knife on a whetstone before using it for the first time.
We offer knife sharpening - or we will be happy to recommend suitable sharpening stones depending on the method of use.

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Knife maintenance recommendations

After each use, rinse the knife, dry it thoroughly and store it in a dry place.
Regular fine grinding will extend the life of the blade and maintain optimal performance.

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Warning – carbon core knives

Although the blade is mostly protected by a stainless steel sheath, the carbon steel core can darken or develop a patina if not cared for .
Patina is a natural phenomenon and does not negatively affect the functionality or sharpness of the knife.

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Notice

Not suitable for dishwashers or dishwasher dryers - high temperatures and chemicals can damage the blade and handle.
The knife is not intended for cutting frozen foods or extremely hard ingredients.
This knife cannot be engraved with a name or other inscriptions.