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A santoku knife for all your cutting needs!
18cm Damascus blade: superimposed layers of stainless steel
VG10 Japanese steel core ( 1% carbon) - Efficient cutting edge
60HRC Rockwell hardness: durable cutting edge
Black pakkawood handle with 3 rivets - Solid
Western shape for ergonomic grip
Made in Seki, Japan
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This versatile santoku knife is the equivalent of our Western chef's knife. It enables you to make a wide variety of cuts on many foods: chop your meat, chop your herbs or slice your vegetables with ease! Just be careful not to use it on excessively hard foods such as squash or bones.
This Japanese santoku knife features an elegant damascened blade: a technique consisting in forging a blade with a rigid core which is then covered with several layers of softer steel to balance the whole.
The core of this blade is made of Japanese VG10 steel. It contains around 1% carbon for a fairly high level of hardness. In fact, the hardness of this Japanese knife stands at 60HRC on the Rockwell scale: a guarantee of your blade's long-lasting, high-performance cutting edge!
Next, 68 layers of stainless steel are superimposed to complete the damascus structure. They protect the core while balancing your blade. In fact, you can see the superimposition of the different layers all over the surface of the blade. They form waves with random patterns that add a touch of elegance to your damascus knife.
The handle of this Satake knife is made of pakkawood, a robust material that is resistant to moisture. It's a composite material made from resin and laminated wood, all hot-pressed together. You benefit from the advantages of composite and the authentic look of natural wood grain.
This handle has a western shape to suit all cooks: right- or left-handed! Its ergonomic, comfortable grip is particularly practical for prolonged use.
Finally, the handle features 3 stainless steel rivets to securely fix the full tang blade. It also features a stainless steel bolster to link the blade to the handle and provide optimum balance to your Japanese knife.
To care for your santoku knife, wash only by hand with a soft sponge. Once washed, dry immediately to remove all traces of moisture and store in a dry place. Do not use the dishwasher or leave it to soak in the sink.
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