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A versatile santoku knife with a contemporary design!
18 cm serrated blade made of10Cr15CoMoV steel
Smooth cutting edge with dimples: effortless cutting
San Mai construction consisting of 3 layers
Matte finish: a sleek, modern look
Black and gray pakkawood handle
Total length: 31 cm
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The Hakami Ajisai serrated santoku knife features a San Mai blade and a black-and-gray Pakka wood handle. With an 18-cm blade and a total length of 31 cm, this kitchen knife is ideal for everyday tasks such as cutting vegetables, meat, and fish. Its sleek design, matte finish, and perforations give this kitchen tool a contemporary look.
The 18-cm blade is made of 10Cr15CoMoV steel, integrated into a three-layer San Mai construction. This stainless steel is chosen for its cutting performance, corrosion resistance, and ease of daily maintenance.
The matte sandblasted finish minimizes glare and gives the blade a uniform appearance. It complements the understated design of the Ajisai line. The santoku profile features a relatively wide blade, suitable for cutting on a cutting board and transferring food to a pot or salad bowl.
The indentations above the cutting edge create small air pockets between the blade and the food. These can help release thin slices when cutting vegetables or certain moist foods. The cutting edge remains smooth, ensuring a clean cut and allowing for traditional sharpening with a suitable whetstone.
The handle is made of Pakka wood, a wood-based composite material impregnated with resin. Its black and gray hue complements the blade’s matte finish. This material offers good resistance to moisture and provides a stable surface for everyday kitchen use.
Its oval shape promotes a natural and comfortable grip. It allows you to hold the knife with confidence while cutting, and is suitable for both close-up and wider movements.
The length of the handle promotes a balanced grip, ideal for cutting, slicing, and chopping. The shape of the handle allows you to guide the blade with precision while maintaining a comfortable grip.
This steel knife is ideal for those looking for a versatile tool for preparing vegetables, herbs, boneless meats, and fish. As with any steel kitchen knife, it is recommended to protect the edge by using a wooden or soft-surfaced cutting board.
Use this kitchen knife on a wooden cutting board or a soft surface. Avoid glass, stone, and ceramic surfaces, as they can quickly damage the blade. Clean the blade by hand with a soft sponge, then dry it immediately. Dishwasher use is not recommended to preserve the steel and the Pakka wood handle. When sharpening, use a whetstone suitable for Japanese knives and maintain a consistent angle.
Hakami offers kitchen knives inspired by Japanese cutlery, with a focus on design, materials, and efficiency in food preparation. The brand combines refined designs with practical sizes to serve both enthusiasts and everyday cooks.
Check out the complete selection of the Hakami Ajisai line at Knifeleader.eu!
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