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A knife designed to make cutting easier
10Cr15CoMoV stainless steel core surrounded by softer steel
Damascus 67 layers - Hardness 60 HRC: good edge retention
Buffalo horn bolster and base - North American ironwood handle
Bright light copper double edging - Octagonal cut, ambidextrous use
Supplied in a gift or storage box
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The Sayuto Desert Damascus 18cmsantoku knife is a versatile model that allows you, like a chef' s knife, to cut many types of food. Its blade is slightly more curved than that of a chef's knife, making it easier to swing, which is useful for chopping herbs, for example.
The blade of this knife is damascened. The blade's core is made of 10Cr15CoMoV stainless steel, whose high carbon and chromium content makes it both corrosion-resistant and rigid enough to hold its edge over a wide range of cuts. You save on sharpening time.
To envelop this stainless steel are added various layers of a softer (and therefore less rigid) steel. They balance and protect the 10Cr15CoMoV steel. The variation in steels is visible on the cutting surface (as shown by the different waves of metal).
On the upper part of the blade, you can see the fine hammering (the little cells). The hammering adds character to the knife and complements the damascus.
The handle is made from 2 materials. Buffalo horn is used for the base and bolster. This natural material varies in color (some have small white streaks). That's what makes it unique!
In the center, you can appreciate ironwood from the Arizona desert. It's a very dense and robust species (hence the name "ironwood"). Its color is naturally dark, but numerous lighter veins provide contrasting accents. Finally, two bright, light copper edgings separate the two materials.
The handle is original in that it is octagonal, with 8 sides. This makes it suitable for both right-handed and left-handed cooks.
The knife is made in Western China, in the province most renowned for knife and cutting tool production: Guangdong. Manufacturers in this area have enjoyed a fine reputation for decades. Each knife is therefore produced to French food industry standards.
Knife care: wash by hand once you've finished using it. Dishwashers and soaking in the sink are not recommended. Once you've washed it with a sponge and a mild detergent, wipe it dry and put it away.
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