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The Fukito Pakka San Mai range has been designed to offer a complete and coherent set of knives for regular and versatile use in the kitchen. Fukito knives are designed in Western China, in the province of Guangdong, a region historically renowned for the manufacture of cutting tools for several decades. This industrial expertise enables us to offer knives made from reliable materials and using manufacturing processes that meet the standards of the professional food sector.
The Pakka San Mai range is distinguished by the combination of a technical blade construction, a sturdy, stable handle, and a functional case for transporting and protecting all equipment.
A balanced, durable San Mai blade
The blades of Fukito Pakka San Mai knives are designed according to a San Mai structure, a construction based on the combination of several complementary steels. The principle consists in using a rigid central core, responsible for the cutting edge, surrounded by a layer of softer steel to protect and balance the entire blade. This superimposition is visible on the cutting surface, directly testifying to the knife's internal structure.
The heart of the blade is made of 10Cr15CoMoV stainless steel, an alloy comparable in performance to VG10 steel. Its carbon content of around 1.05% ensures high cutting edge rigidity and excellent edge retention, with a hardness of around 60 HRC on the Rockwell scale. Chromium, present at around 15.5%, gives the blade excellent corrosion resistance, particularly appreciated in a kitchen environment.
This core is fully protected by a softer layer of stainless steel, which improves the blade's tolerance to use and contributes to its durability. The blades are also vacuum heat-treated. Carried out in a protected atmosphere, this process avoids any interaction with elements present in the air, such as oxygen or hydrogen, and fully preserves the properties of the alloy during tempering.
A stainless steel bolster joins the blade to the handle. Its gently sloping surface provides a natural, comfortable grip. Finally, the blade has a satin-finish, slightly blurred on both sides, creating an original, discreet visual effect.
A tough, comfortable pakkawood handle
The handles of Fukito Pakka San Mai knives are made from pakkawood, also known as pakka wood. This is a composite material obtained by superimposing layers of laminated wood and resin, hot-pressed together. This process results in a particularly resistant, stable and durable handle, while retaining an appearance close to natural wood thanks to the visible surface veins.
Pakkawood offers numerous advantages for kitchen use. It is highly resistant to humidity, temperature variations and antibacterial properties, making it particularly suitable for everyday use. A decorative mosaic rivet in the center of the handle adds a touch of originality and exoticism, while a red and gold border creates an elegant transition between the clear handle and the satin-finish blade.
The handle is complemented by a stainless steel base, which provides a neat finish and contributes to the knife's balance. Its design makes it comfortable to use for both right- and left-handed users.
A complete range accompanied by a functional case
The Fukito Pakka San Mai range comprises a number of knives in complementary sizes, covering all common kitchen cuts. It includes a 9 cm paring knife for precision work, a 13 cm all-purpose knife for intermediate cuts, an 18 cm santoku knife with a honeycomb structure for easier cutting thanks to its rocking motion and less sticky surface, and a 21 cm chef's knife, versatile and suitable for a wide variety of foods.
The set is accompanied by a tough, durable black polyester case, designed to effectively protect knives and accessories. Thick yet lightweight, it features several slots secured by elastic bands, as well as a large Velcro fastening system and a protective flap that fully covers the blades. Additional pockets allow you to carry a variety of accessories. Once closed, the case rolls up on itself to reduce space requirements.
To preserve the quality of your knives, simple maintenance is recommended. Knives should be washed exclusively by hand with a sponge and mild detergent, dried immediately after washing and stored in a dry place. Dishwashing and prolonged soaking in the sink should be avoided to preserve the blade and handle over time.
