- Description
- Specifications
- Knife Care
- Shipping
Saji Santoku R2 Karin 180mm is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. Santoku knives are usually shorter and flatter, which is ideal for fast chopping on the cutting board, and will therefore excel with vegetable prep. But with a blade long enough and a fine tip, it’s still great for slicing fish and meat and also finer mincing and precise work. R2/SG2 is a steel without compromises – high hardness of around 64 HRC, great corrosion resistance and easy sharpening. Plus Takeshi Saji's magic touch. What more could you ask for?
BLADE SHAPE:
Santoku is a multi-purpose Japanese kitchen knife and will serve all those looking for an agile knife with a slight emphasis on vegetable preparation, due to its flatter blade. Santoku knives are the most commonly used knives in Japanese home kitchens and have in recent years conquered the rest of the world too.
STEEL:
R2 (also called SG2) steel is a powder steel, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. R2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.
LAMINATION:
A high hardness of around 63 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.
GEOMETRY:
It has a double bevel (symmetrical) blade.
BLADE FINISH:
The blade is dotted with miniscule circular hammer imprints. This isn’t just a cosmetic feature, as the imprints also help form tiny pockets of air between the blade and the food, which helps with easier separation and therefore less annoying sticking occurs when preparing our meal.
HANDLE:
The name Karin (花梨) refers to the handle made out of Chinese quince, which is often used to make instruments, such as the traditional Japanese shamisen. The handle is round and smooth, which makes it an ideal choice for any cook, regardless of being right- or left-handed!
Blade shape: Santoku
Steel type: R2/SG2
Blade construction: San-mai / tsuchime
Hardness (HRC scale): 64
Overall length: 320mm (12.6")
Blade length: 180mm (7.1")
Blade height: 50mm (2")
Spine thickness: 2.0mm (0.08")
Weight: 195g (6.9 oz)
Handle length: 125mm (4.9")
Handle type / wood: Western / Karin (Chinese quince) wood
Kanji on the blade:
Blacksmith: Takeshi Saji
Location of the smithy: ECHIZEN - TAKEFU KNIFE VILLAGE / Fukui Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ Use a magnetic rack, knife blocks, or use protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
SHIPPING RATES:
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
EXCEPTIONS:
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
DELIVERY TIME:
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
RETURNS:
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
QUIZ
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.
