Cangshan Kita Santoku Knife, 7"

Crafted by award-winning cutlery maker Cangshan, the Kita collection offers precision performance and bold beauty. The sleek knives feature razor-sharp blades forged from proprietary X-7 Damascus steel and smooth fiberglass handles infused with deep-blue woodgrain patterning. Combining the benefits of a chef's knife and a cleaver, this multitasking santoku is ideal for slicing, mincing, chopping and dicing. Hollow indentations along the blade edge ensure smooth cutting and prevent food from sticking.

• Precision blade is expertly forged from 67 layers of proprietary X-7 Damascus steel.
• Rockwell hardness rating of 60 /-2 allows blades to take and retain remarkably sharp edge.
• Hand sharpened to 16-degree angle by master bladesmiths.
• Full-tang blade is hollow-ground and delicately hammered with subtle texture that prevents sticking.
• G-10 fiberglass handle features octagonal shape for secure, comfortable grip.
• Comes with blue ash wood magnetic sheath to protect blade.

• 7" blade, 4 1/2" handle.
• 8.32 oz.
• Imported.

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.
• Maintain cutting edges by regularly using honing steel.
• Sharpen as needed. With regular use and honing, knives should not need sharpening more than once or twice per year.
• Sharpen straight-edge knives using whetstone or knife sharpener, or have them sharpened by a professional.
• Sharpen serrated knives using sharpener specifically designed for serrated blade, or have them sharpened by a professional.
• Store knives in safe place to protect edges and prevent injury.