The Superior Series consists of 2.0-2.5mm thin blades for less wedging into cuts but with a slightly stiffer feel than the Original Series. These knives are made using our Superior steel which has an additional processing step called sub-zero tempering for better edge retention than our Original steel. The elevated handle, rounded tip, and hole in the blade were carried over from the Original series and are designed for better knuckle clearance, safety, and for hanging the knife, respectively
- Features a thin, razor-sharp blade made of extra-hard high-carbon Molybdenum Vanadium alloy
- Sub-zero tempered for excellent edge retention; rust and stain resistant
- Sand-blasted strip along edge puts small pockets of air between the knife and food, reducing drag
- Large, comfortable Pakkawood handles are elevated for extra clearance
- 15° blade angle
- Made in Japan
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.