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Choose a paring knife for everyday use!
9cm damascened blade: 69 alternating layers of stainless steel
VG10 Japanese steel core enriched with 1% carbon
Rockwell hardness of 60HRC: efficient cutting edge
Western-shaped handle for ambidextrous use
Made of black pakkawood with 3 rivets - Robust
Made in Seki, Japan
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This paring knife is ideal for everyday use! Its small blade lets you perform small jobs requiring precision. You can use it on a variety of foods, including meat, fruit and vegetables! Just be careful not to use it on hard foods such as squash or frozen foods.
This Japanese knife features a refined damascened blade: this manufacturing technique involves forging a blade with a rigid core, then wrapping it in several layers of softer steel to ensure optimal balance.
The core of this blade is made of high-qualityJapanese VG10 steel . Composed of around 1% carbon, this alloy offers high hardness. In fact, this Japanese knife achieves a hardness of 60HRC on the Rockwell scale, ensuring a high-performance, long-lasting edge to your blade.
Secondly, the damascus is made up of 68 superimposed layers of stainless steel, added to the central core. This structure protects the core while balancing the blade. You can easily distinguish the different layers all over the blade's surface, creating elegant patterns that add a distinctive aesthetic to your Japanese kitchen knife.
As for the handle, it's made from pakkawood, a composite material renowned for its resistance to moisture. Composed of resin and laminated wood, it is subjected to hot compression. In this way, you benefit from the advantages of a composite material while appreciating the natural, authentic look of wood thanks to its grain.
The handle of this damask knife has a Western shape, designed to suit all cooks, whether right- or left-handed. Its ergonomic design offers a comfortable grip, ideal for prolonged use in the kitchen.
The handle features 3 stainless steel rivets to securely hold the full tang blade. A stainless steel bolster also ensures optimum balance between blade and handle.
To care for your Japanese knife, wash only by hand with a soft sponge. After washing, it is essential to dry it immediately to eliminate any moisture and store it in a dry place. Do not use the dishwasher or leave it to soak in the sink.
Discover other Satake Damascus 69-layer knives on KnifeLeader.eu!
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