Sayuto Pakka X50 20,5cm carving knife

The Sayuto Pakka X50 carving knife is ideal for cleanly slicing meat and fish. For example, it's ideal for carving roasts, salmon, legs of lamb, etc. Its long, thin blade ensures even slices.

Let's talk about the blade first! It is made of German X50CrMov15 stainless steel. It's often used in the kitchen, as it offers a number of advantages. First of all, its 15% chromium content makes it more resistant to oxidation. In addition, the elements of which it is composed strike a fine balance with one another (for example, its vanadium content balances its carbon content to add "suppleness" and make it less brittle). Finally, its cutting edge durability/sharpening ease and quality/price ratios are very attractive.

The knife has a light satin finish. Then we find a stainless steel Bolster between the blade and the handle.

For the handle, we find an effective part in Pakka wood, also known as Pakkawood. Although it looks like wood thanks to its pretty veins, it's a composite material combining compressed wood with resin. These two materials are then hot-pressed together to produce an ultra-resistant result. It's a material reputed to be rot-proof, resistant to moisture and bacteria. 2 rivets secure it to the structure. Finally, the steel base finishes off the handle and gives it balance.

The curved shape of the handle means it can be used ambidextrously, whether you're right- or left-handed.

How do I care for my knife? Wash by hand, then dry immediately and store in a dry place. The dishwasher should not be used, and soaking it in the sink is also strongly discouraged.

To find out a little more: the knife is designed in Western China, in the province most renowned for the production of knives and cutting tools: Guangdong. The manufacturers working there have been recognized for their expertise for decades. Sayuto knives offer excellent value for money, enabling you to buy without breaking your budget.

Find out more about Sayuto knives here!