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The Satake santoku knife to have in your kitchen!
Molybdenum-enriched stainless steel blade - Anti-corrosion
Easy to sharpen : 57HRC Rockwell hardness
Light hammering for a nashiji finish - Elegant design
Magnolia wood handle and synthetic bolster
Oval shape for ambidextrous use - Practical
Made in Seki, Japan
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This santoku knife stands out for its versatility, comparable to that of a Western chef knife! It's ideal for making a variety of cuts on different foods: you'll be able to mince meat, chop herbs or slice vegetables with ease. However, it should not be used on very hard foods, such as bones or squash.
Made from stainless steel enriched with vanadium and molybdenum, the blade of this Japanese knife is highly resistant to shock and corrosion. These components reinforce the alloy's hardness, reaching around 57HRC on the Rockwell scale. As a result, it remains easy to sharpen while maintaining an effective cutting edge.
To maintain your Satake knife, we recommend the use of a whetstone, but you can also keep it sharp with a Sharpening steel. This level of hardness offers an ideal compromise between ease of sharpening and cutting performance!
What's more, this Japanese santoku knife has already been laser-sharpened, ready for use as soon as you receive it. The blade features a nashiji finish with light hammering, adding a touch of authenticity and elegance.
This santoku has an oval-shaped handle, designed to perfectly fit the palm of your hand. This ergonomic shape guarantees optimum comfort when cutting, especially for long sessions, as it reduces the sensation of fatigue.
The handle is made from magnolia wood, a precious material known for its light, cream-like hue. Traditionally used for Japanese sword scabbards, this wood is prized for its lightness, softness to the touch and natural resistance to humidity.
A black synthetic bolster completes the handle, ensuring a harmonious transition with the blade while providing ideal balance to your knife.
To care for your Satake knife, wash by hand with a non-abrasive sponge, avoiding over-wetting the handle. Dry it immediately afterwards and store it in a dry place. It is important not to soak the knife in water, and never to put it through the dishwasher.
Discover other Satake Japanese knives on Knifeleader.eu!
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