Roselli R760 Santoku Knife

Carbon steel is prized for its ability to hold a significantly sharper edge than standard stainless steel. This allows for the effortless, paper-thin slicing that the Santoku design is famous for.

No, you should avoid using this knife on bones, frozen items, or hard surfaces. The blade is ground to a fine, precise edge that is optimized for delicate vegetable and meat preparation, and it can chip if used for heavy-duty tasks.

The handle is treated with linseed oil, which provides a natural, water-resistant finish. To keep it in top condition, simply hand wash and dry the knife immediately after use, and occasionally apply a food-safe wood oil if the handle begins to look dry.

Roselli offers a complimentary sharpening service for their knives. You can send your blade back to the manufacturer to have it professionally restored to its original factory sharpness.

The handmade leather sheath is designed for safe storage and transport. However, because carbon steel is prone to oxidation, ensure the blade is completely clean and dry before sliding it into the sheath to prevent moisture buildup.