Designed with traditional Japanese aesthetics in mind, this large santoku features a san mai/three piece blade of 204 layer "burl" patterned damascus steel with a core of CruForgeV high-carbon vanadium steel for enhanced edge holding capability, and a classic octagonal handle of Australian curly buddha wood, with an African blackwood bolster. The blade has a substantial feel, yet a very thin edge for optimum slicing performance.

Blade Length: 7-1/2" Handle Length: 4-3/4' Heel Height: 2-1/8" Overall Length: 12-7/8"

Total Weight: 6.7 Oz. Grind: Symmetrical Flat/Mild Convex Edge. Steels: 15n20, 1080, and CruForgeV core

7.5" Damascus San Mai Santoku

$0.00

If you use these knives, the contrast of the pattern will fade and the dark areas will lighten up over time. The pattern will remain easy to see and look decent, just not the same. I like my knives to get used! If you want to darken the pattern again some at a future date, an etch procedure in an instant coffee bath can go a long way to restoring the factory look. Hit me up if you ever want instructions for that!
As for day to day maintenance, the three most important things are: wash after use, dry after washing, and don't wash it with anything abrasive like green scotch-brite pads. Dish soap and a plain sponge are the best way to go!
A light oiling or waxing of the blade from time to time, especially if storing or not using for a while. Mineral oil, camellia oil, or food grade paste wax such as Zxe Wax or butcher's waxes do a nice job. Wax is also good for the african blackwood of the chef knife's handle. The wood will be happy if fed a little bit of a drying oil such as tung, danish, or tru-oil every now and then.
Sharpening on Japanese water stones is my recommended method... about 10 degrees per side is a good starting point although you may prefer more or a little bit less. If you have any questions about your Promethean knife in the future, don't hesitate to reach out!

7.5" Damascus San Mai Santoku

Care and Feeding for Carbon Steel Cutlery