Kazoku Mayonaka Santoku 17.5 cm

The Kazoku Mayonaka is a carbon steel knife for the demanding chef who wants their knives razor-sharp. Carbon steel can be sharpened much more than stainless steel and is also easy to keep sharp. The core is protected by two layers of stainless steel, making the knife less prone to rust. The knife features a beautiful distal taper, meaning it starts thick and gradually becomes thinner. This makes the knife less fragile and allows for very precise cutting.

Unlike the Kazoku Kage, the Kazoku Mayonaka has a Western-style handle made of walnut wood. This handle provides excellent grip and control, suitable for both left- and right-handed use.

• Aogami 2 steel
• Protective layers of stainless steel
• Western-style walnut wood handle

Santoku

Santoku Bochu (or simply Santoku) knives are utilitarian. The name translates to "three uses," demonstrating the knife's universal ability to perform various tasks. Excellent for cutting meat, fish, vegetables, and fruit, it offers a more compact alternative to a Gyuto, with a shorter but slightly wider blade. Ideal for mincing, dicing, and slicing.

Aogami Carbon Steel

This knife is made from Japanese Aogami #2 steel (62 Hrc), a carbon steel that's easy to sharpen and maintain. It must be thoroughly dried after each use to ensure longevity. When well-maintained, it cuts finer than any stainless steel knife. You may notice a patina forming on the core steel, leading to discoloration, which, fortunately, protects against rust.

Stainless Cladding

Stainless steel cladding acts as a solid, reliable veneer for your knife. NUMBER layers of stainless steel protect the core steel, keeping the knife in excellent condition while allowing flexibility.

Carbon Steel

This knife is made from carbon steel, requiring more maintenance than stainless steel. It sharpens more easily than stainless steel but can rust without proper care. Carbon steel knives also form a patina when used, which slightly protects against rust but discolors the steel. Patina is a natural process, giving the blade a unique character. Read more about carbon steel on the following page: All about carbon steel.

Nashiji

This knife features a Nashiji finish, with a rough texture that gives the blade a distinct design and helps with food release.

Western Yo Handle

"Yo" is the Japanese term for a traditional Western handle. Western handles, characterized by a flatter, denser design, offer a familiar feel to those accustomed to cutting with European or American knives. Yo handles are typically heavier than knives with Wa handles.