Kikuichi SW Series Limited Edition White Carbon Damascus Santoku Knife 7-inch

A 7 inch santoku, the compact all-rounder of the Japanese kitchen, named for its three uses: meat, fish and vegetables. Its flatter edge suits push cuts and paper-thin slicing, and the gently rounded tip keeps it easy to control. For the cook who enjoys looking after a carbon blade and wants the keenest edge in the drawer.

This limited edition knife has a core of White #1 (Shirogami #1) carbon steel clad in damascus. Hardened to HRC 62 to 63, it takes an exceptionally sharp edge and is easy to bring back on a whetstone. Being carbon steel, it will develop a grey patina with use, a natural layer that helps protect the blade. Kikuichi is one of Japan's oldest knife houses. It traces its roots to sword making in the 13th century, during the Kamakura period, and the family turned its craft to kitchen knives when it founded the modern company in 1868. It is based in Nara, Japan.

Use & care: carbon steel needs a little more attention than stainless. Wipe the blade during use when cutting acidic food, then wash by hand with warm water and mild soap and dry it completely at once; never leave it wet or put it in the dishwasher. A thin film of oil before storing helps in a humid kitchen. Cut on a wood or soft synthetic board and sharpen on a whetstone. If a spot of rust appears, rub it away gently with a fine rust eraser, then dry and oil the blade. Avoid bone, frozen food and twisting cuts, which can chip a hard edge.