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The Fukito Pakka San Mai case has been designed to offer complete, coherent and immediately operational equipment for the kitchen. Fukito knives are made in Western China, in the province of Guangdong, a region historically renowned for the production of cutting tools over many decades. Each knife is crafted using reliable materials and manufacturing processes that meet the standards of the professional food industry.
This case is aimed at both demanding cooks and those wishing to equip themselves for the long term with versatile, high-performance, well-protected knives.
A set of complementary knives for all cuts
The Fukito Pakka San Mai case includes a number of knives in carefully selected sizes to cover all common kitchen cuts. The 9 cm paring knife is ideal for precision work, such as peeling or cutting small fruits and vegetables. The slightly larger 13 cm all-purpose knife is easy to handle, while adapting to intermediate-sized foods.
The 18 cm santoku honeycomb knife completes the ensemble with a slightly curved blade, favoring a natural rocking motion. The alveoli on the blade reduce food adherence, enhancing cutting comfort. Finally, the 21 cm chef's knife efficiently chops, minces and minces a wide variety of foods, including vegetables, fish and boneless meat.
High-performance, long-lasting San Mai blades
The blades of Fukito Pakka San Mai knives are built around a San Mai structure, based on a combination of several complementary steels. The core of the blade is made of a rigid alloy, responsible for the cutting edge, surrounded by a layer of softer steel that balances the final structure and protects the core. The superimposition of the different layers is visible on the cutting surface, testifying to the blade's internal design.
The core is made of 10Cr15CoMoV stainless steel, an alloy comparable to VG10 steel. Its carbon content of around 1.05% ensures excellent cutting edge rigidity and long-lasting edge retention, with a hardness of around 60 HRC on the Rockwell scale. Chromium, at around 15.5%, greatly enhances corrosion resistance.
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 enables the alloy's properties to be fully preserved during tempering. A stainless steel bolster links the blade to the handle, with a gently sloping surface for a natural grip. Finally, the blades feature a blurred satin finish on both sides, creating an original and elegant visual effect.
Sturdy, well-balanced pakkawood handles
The handles of Fukito Pakka San Mai knives are made from pakkawood, also known as pakka wood. This composite material is the result of hot-pressed laminated wood and resin. It offers excellent resistance to humidity, temperature variations and antibacterial properties, while retaining an appearance close to natural wood thanks to the visible surface veins.
A decorative mosaic rivet is positioned in the center of the handle, adding a touch of originality and exoticism. A red and gold border creates a harmonious transition between the clear handle and the satin-finish blade. The handle is completed by a stainless steel base, which contributes to the knife's balance and overall finish. The design is ambidextrous, allowing comfortable use by both right- and left-handed users.
A functional case to carry and protect your knives
The knives are accompanied by a black polyester case, designed to offer optimum protection during transport and storage. The material used is thick, resistant and durable, while remaining lightweight to limit bulk and weight. The case has a number of slots secured by elastic bands to hold the sleeves in place and prevent movement.
A large Velcro fastening system secures even the longest utensils, while a polyester flap completely covers the knives to prevent direct contact with the blades when opening or closing. The flap also incorporates additional pockets for carrying accessories. Once closed, the case rolls up on itself to save space.
To preserve the quality of your knives, we recommend washing them exclusively by hand with a sponge and a mild detergent, drying them immediately after washing and storing them in a dry place. Dishwashing and prolonged soaking in the sink are to be avoided in order to preserve the blade and handle over time.
