Description:
The SHOSO 21 cm chef’s knife combines precise Japanese engineering with modern design. Manufactured in Japan, the blade is made from stainless steel with a Rockwell hardness of 58±1 HRC.
Technology:
Utilizing advanced slow-sharpening technology, this knife features a reinforced cutting edge that delivers smoother slicing and extended durability — a rare trait among pressed blades.
Handle:
Its 18/8 stainless steel handle is symmetrical and ergonomically designed to reduce wrist fatigue and enhance grip during prolonged use.
Packaging:
Comes in elegant gift packaging, making it a refined choice for professional chefs or culinary gifting.
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
Send request
