Markus Turesson
Santoku 18 cm
Pickup currently unavailable at Kylvägen 8
Santoku is the Japanese all -round chef knife. It is used for all tasks in the kitchen, such as cutting meat, fish, poultry and vegetables.
This Santoku has an egg length of approximately +- 180 mm and a total length of about +- 310 mm with handle. All of these knives are handmade by us in our workshop, and variations in size and color can occur. We try to make them as similar as possible, but every knife is unique!
The weight of the knife is about 140-155 grams.
Height at the heel is about 54 mm.
The knife has a laminated blade, made of the classic Swedish steel Uddeholm 2140 also known as Arne and pure nickel. Arne is a really nice steel that keeps the sharpness well and gets very sharp, it is extremely easy to grind and takes a really nice edge even at lower grinding degrees. The hardness of the core steel is about 61-62 HRC.
The knife has a light convex grinding that helps a lot with food release and is nicely thin behind the edge which makes the knife cut without effort. The Beels are shaped on belt grinding and have a nice handfinch before etching.
Arne is a high charcoal steel and is not stainless, make sure to dry it dry after use.
You can choose from three different handle materials: Old Svartek, Swedish Almrot and locally harvested mass birch.
Manufacturer: Markus Turesson, blacksmith at Steel by Lundbergs.
Do you have any questions about the knife? Do you want more pictures? Do not hesitate to send us an email or DM via Facebook or Instagram.
Crafts from scratch
We manufacture our knives from the ground up in our forge, often with different types of steel and metals for specific appearance and properties. This process is called welling, where the materials are merged under high pressure. We usually use Swedish steel for its high quality and durability.
Razor blade edge
When the knife blade is infected, format and tempered, the grinding of the blade's grinding phases, which determines the geometry of the blade. Kitchen knives are ground thinner than hunting knives, which need stronger primary eggs. The grinding is performed by hand and is followed by final polish with stones, sandpaper and polishes. The blade is then sharpened by hand in Japanese bench stones for best sharpness.
F.A.Q
How do I take the best care of my knife?
Under our FAQ page you can read all about knife handling, grinding and maintenance, as well as orders and deliveries.