This knife has 16 layers of soft stainless steel on each side of a hard central core of VG10, a High Carbon Super Steel, that is capable of holding it’s surgically sharp edge for long periods with minimal maintenance.
By utilising a special process called ‘sub-zero heat treatment’ that cools the blade to -70 ° C or lower after quenching, both hardness and robustness are increased, whilst imbuing toughness that resists chipping.
The ‘Hamaguri (clam shell)’ grind of the knife not only facilitate outstanding sharpness and enhanced edge retention, but also makes it easy to re-sharpen.
The handle is made of “Micarta”, a product created by applying high pressure to multiple layers of cotton linen injected with silicon, it is very hard wearing and water resistant (NOT DISHWASHER SAFE) with the organic feel unique to natural materials.
The bolster and blade are joined seamlessly to the ergonomic handle and secured with two rivets for extended stress free use with perfect balance.
SANTOKU (San – 3 & Toku – benefit):
This is the classic Japanese chef’s knife. It is flat from the handle end for about ½ way to the tip and then gently curves to a point. It is ideal for straight vertical chopping, horizontal slicing and roll cutting.
Function – Multi-purpose chef knife. For Slicing, Dicing and Mincing of vegetables, meat and fish.
Normal length – 165mm to 180mm (smaller 140mm are available in a few collections)
Tip: The 170mm/180mm is the most popular multipurpose knife.
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