Santoku 210mm "Denty" KU Bog Oak & Stainless
The simple fact that we discuss fit and finish when we discuss the quality of a knife makers work should tell you that many knives on the market are falling short or potentially still fall into the development phase in terms of their design and production. This is true of Japanese artisan producers and Western makers equally. Details like the gaps that are often found where the tang enters the handle, the joinery between the ferrule or the bolster and the body of the handle, how straight, square, and true the blade is and perhaps most important the consistency of the grind/bevel.
The work of Benjamin Kamon barely requires a discussion on the topic of fit and finish. Whether you appreciate his designs from an aesthetic point of view or not, the details that count, the fit and finish is nearing perfection. Like the work of a Swiss watchmaker, you will struggle to find fault in anything the Austrian master creates.
This 210mm Santoku features Benjamin’s iconic hybrid Santoku/K-Tip profile, extra tall 58mm+ blade height and aggressive distal taper. The primary bevel is ground convex, however the clean, texture free area towards the tip features a walkschliff style grind, giving the knife a touch of extra performance at the thinner end of the knife.
A “Denty” Kurouchi finish, and a touch of blue/purple tempered steel completes the blade. The handle on this knife is a classic Bog Oak, Rokkaku Hanmaru with beautifully faceted “Torpedo” end caps. Removable for easy maintenance the handle is another signature design element found on Benjamin’s work, which is full of iconic features that set Kamon knives apart from almost everything else found on the market.
The knife, already packed with great features, amazing design and perfect fit and finish also features a Kamon Knives custom saya to protect that epic, sharp edge.
Product Specification
Blade Type: Santoku
Edge Length: 210mm
Spine Heel: 5.6mm
Spine Mid: 2.6mm
Spine Tip (20mm before): 0.7mm
Blade Height: 58.4mm
Weight: 252g
Cutting Edge Steel: 1.2519
Stainless: No
HRC: 65
Blade Construction: Mono Steel
Blade Finish: Brute de Forge and Textured
Grind: Convex
Handle Construction: Hidden Tang
Handle Materials: Bog Oak & Stainless Steel
Handedness: Ambidextrous
Saya Included: Yes
Shipping & Returns
Shipping
We process orders 5 days a week (Monday - Friday) and ship from our shop in Berlin, Germany. We ship with FedEx, UPS and Deutsche Post.
We are happy to offer free international shipping on a variety of orders depending on location and order value. You can check to see where things sit for you here.
Returns
At Modern Cooking we want our customers to be inspired and delighted by the products they purchase through our shop.
However, we understand that you may need to return products occasionally. If you are not entirely happy, you can return your purchase in its original condition within 14 days for a refund. Please email if you wish to return any goods.
In the unlikely event that you receive faulty goods or your order is damaged in transit, please contact us for instructions on how to return the goods as in this case we will meet the cost of return postage, though only if this is arranged through our authorised carriers. Any claim for refund or exchange resulting from faulty goods or goods damaged in transit must be raised within 5 business days.
All Modern Cooking logistics partners provide insurance in case of damage, but the coverage is only valid if we are notified within 5 business days. Please make sure to inspect your order immediately upon receipt to ensure that there is no damage.
Once we have the goods back, we will issue a full refund or send replacements where possible, as you prefer.
Product Care:
Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.
Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.
Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods.
A reference guide to steel types
Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.
