An efficient santoku for your cuts
The santoku knife is a versatile tool that can be used for a wide variety of cuts, just like a chef's knife. It is ideal for cutting a wide range of foods, including meat, fruit and vegetables. Do not use it on very hard foods such as squash or bones.
The blade of this Japanese kitchen knife is made of high-quality stainless steel, enriched with vanadium and molybdenum. These elements give the alloy added strength against shock and corrosion. With a hardness of 57HRC on the Rockwell scale, this alloy is easy to sharpen and retains its cutting edge.
This hardness allows you to sharpen your knife with a stone or a Sharpening steel, offering the perfect compromise between ease of sharpening and cutting efficiency.
The blade of this Japanese knife is already sharpened for immediate use. It has been polished for an elegant finish, adding character to your knife.
A handle for all hands
The handle of this Satake knife is made of brown pakkawood, a composite material renowned for its strength. Composed of resin and hot-pressed laminated wood, it combines the advantages of composite with the authenticity of wood, thanks to its natural grain pattern.
Then, three stainless steel rivets securely hold the full tang blade to the handle, ensuring great reliability. A stainless steel bolster links the blade to the handle, providing optimum balance to your kitchen knife.
The handle is cut in a Western shape, making it suitable for both left- and right-handed cooks! It guarantees an ergonomic grip for comfortable use, even during long kitchen sessions.
To care for your knife, wash only by hand with a non-abrasive sponge. Once cleaned, dry immediately to remove all traces of moisture and store in a dry place. Do not put in the dishwasher or leave to soak in the sink.
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