Takeshi Saji SRS-13 “ARC “Santoku 180mm (7 Inch, Red-Pakka Wood Handle, ARC-2)

About Left Handed Version

This knife comes with 50/50 double bevel edge geometry for both right-handed and left-handed use.

Please Note: In general, Japanese Kitchen Knives are designed for right hand use and their blades have a relatively strong convex grind on the right-hand side and relatively weak convex grind (almost straight) on the left-hand side. However, double bevel edge knives with a 50/50 grind can be used by both right-handed and left-handed people without any problems.

Instructions & Maintenance

We believe that Japanese knives have the best quality and cutting performance in the world, and we hope that you will enjoy the fine craftsmanship and sharp edge of your new knife. With proper care, your new Japanese knife will be your faithful cooking partner for many years to come.

Important

The Powdered High Speed Tool Steel blade core and stainless steel cladding of this kitchen knife are rust resistant for easy maintenance. However, the blade core may discolour or rust if the knife is kept in wet conditions for a long time.

• Please do not put the knife in a dishwashing machine for cleaning.
• Please do not leave the knife in water or wet conditions for a long time.
• After use, please hand-wash the blade, bolster and handle thoroughly. After washing, wipe the knife clean and dry with a soft cloth and then store it in a dry place.
• This knife is extremely sharp! Please use extreme care when handling and storing it.
• Unlike German-made knives, Japanese knife blades are ground to a thin cutting edge for improved cutting performance and easier re-sharpening. Please protect the blade edge from hitting hard materials, or it might chip or crack.
• Please do not use the knife to cut frozen foods, bone, or any hard shell foods such as lobster or crab.
• When your knife eventually becomes dull, we recommend using Japanese whetstones to re-sharpen it.