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Satake santoku always cuts beautifully!
17cm blade with San Maï structure: 3 superimposed layers of steel
Core in Japanese AUS-8 stainless steel with 0.8% carbon
Hardness: 59 HRC - Sharp edge easy to sharpen
Nashiji finish: hammering on the top of the blade
Antibacterial brown Pakka wood handle
Western shape - 2 stainless steel rivets
Made in Seki, Japan
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The santoku is a versatile knife that can be used to make a variety of cuts, just like a chef knife. It is ideal for cutting a wide range of foods, including meat, fruit and vegetables. However, it is not designed for cutting very hard foods such as bones, frozen foods or squash.
It features a 17cm blade with a San Maï structure, a typically Japanese design. This blade construction consists of a core forged from rigid steel, which is then covered with a layer of softer steel folded over either side of the core. This protects the core of the blade while enhancing its flexibility.
The core of this knife is made of AUS-8 Japanese stainless steel, an alloy enriched with carbon and tungsten, elements that give it greater rigidity and a sharper edge. With a hardness of 59 HRC on the Rockwell scale, it guarantees a blade with long-lasting performance. The alloy also contains vanadium and molybdenum: vanadium improves the steel's elasticity, reducing the risk of breakage, while molybdenum enhances its resistance to corrosion. The blade is protected against humidity.
The AUS-8 steel core is covered bya softer layer of steel, folded in on itself to form the two additional layers. This outer layer makes the core more flexible, reducing the risk of breakage when cutting. You can see the superimposition of the steel layers all along the cutting edge, creating a fine wave of random patterns.
The knife has been pre-sharpened and is ready for use as soon as you receive it. The blade has an attractive Nashiji finish: delicate hammering has been applied, giving it a traditional look. It has also been mirror-polished to add a touch of elegance.
This Satake knife has a handle made from brown pakkawood, a composite material renowned for its strength and antibacterial properties. It's made from resin and laminated wood, hot-pressed together, making the composite material durable while preserving the authenticity of the wood, with a clearly visible natural grain.
Two stainless steelrivets securely attach the handle to the tang of the knife, guaranteeing excellent durability. A stainless steel bolster links the blade to the handle, ensuring optimum balance for your Japanese kitchen knife.
The handle is cut in a Western shape to suit both right- and left-handed cooks. It offers an ergonomic grip, ensuring optimum comfort, even during prolonged cutting in the kitchen.
To clean your knife, it's essential to wash it exclusively by hand with a non-abrasive sponge. After washing, dry immediately to remove all traces of moisture, then store in a dry place. Do not put it in the dishwasher or leave it to soak in the sink.
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