The Satake Traditional PP range offers affordable Japanese knives, designed to accompany both amateur cooks and professionals looking for reliable, easy-to-maintain tools. It features a wide range of models to cover all kitchen needs. You'll find versatile chef's knives, santoku knives for swinging cuts, nakiri knives for vegetables, intermediate utility knives, office knives for small preparations, as well as other formats adapted to specific cuts.
This variety makes for a complete, coherent outfit, with knives that are easy to handle and suitable for everyday use, whether for fruit, vegetables, boneless meat or fish.
Satake Traditional PP knives feature a stainless steel blade reinforced with molybdenum and vanadium. These elements improve corrosion and shock resistance, while guaranteeing good edge stability. With a hardness of around 57 HRC on the Rockwell scale, this alloy offers an excellent compromise between edge retention and ease of sharpening.
When necessary, you can maintain the edge with a rifle for regular sharpening, or use a whetstone for more thorough work. This intermediate hardness ensures efficient cutting performance while simplifying maintenance, making the range particularly suitable for frequent use.
Each knife features a handle made from polypropylene, a resin renowned for its lightness, strength and resistance to water and grease. This material is perfectly suited to the kitchen environment, as it's easy to clean and moisture-resistant.
The oval shape of the handle is designed to naturally fit the palm of the hand. This ergonomic design ensures optimum comfort during prolonged cutting and reduces fatigue. A stainless steel ferrule completes the set, linking the blade to the handle. It secures the knife's tang, guarantees a good seal and contributes to the overall balance of the piece.
Satake Cutlery knives should be washed exclusively by hand with a non-abrasive sponge. After cleaning, they should be wiped dry immediately and then stored in a dry place, such as a case, block or on a magnetic bar. Dishwashing and prolonged soaking are to be avoided in order to preserve their performance and aesthetics.
