This super sharp series of knives is made by the Satake Forge in Seki City, Gifu, Japan, using a High Carbon Stainless Steel that is finished with an inert black Sumitomo non fluorinated coating for both its aesthetic value as well as functionality (the coating prevents any reaction between the blade and any acidic foods). A solid design based on black. The refined straight line is easy to fit in the hand and slip resistant. (Art Deco style)
These kitchen knives have such high quality and are magnificent partners in the kitchen, is not a mere coincidence. They are manufactured in accordance with ancient Japanese traditions. 700 years of fine craftsmanship and development lies behind the sharpness and function.
The Knife Blade – The stainless steel blades are razor sharp. The unique skill of heat treatment and grinding, edging gives the knife the best possible function!
Care & Instructions – We strongly recommend hand washing and hand-drying of the knife directly after ue. For protecting the sharpness, never cut deep-frozen foodstuffs or thick fish bones except when using deba (fish bone knife), and never use it over oven flame. This will keep the blade sharp much longer. And this will not make the blade and the handle discoloured!
1x Paring 100mm
1x Utility 135mm
1x Santoku 170mm (multipurpose)
1x Gyuto 180mm
- Steel: High Carbon Molybdenum Vanadium (M/V)
- Blade: Single Layer
- Handle: ABS resin, TPR
- Hardness: 58-60 HRC
- Made in Japan
- Maker: Satake
Peeling & Paring: This shape is primarily for peeling, paring, or cutting in the hand rather than on aboard. Used for tasks where a larger knife would be tricky or unsafe. Function – Primarily for peeling and paring vegetables in the hand. Normal lengths – 90mm to 135mm. Tip: This knife is a MUST for every kitchen and the ideal partner to a larger chef’s knife.
Utility: The shape is basically a small Sujihiki or slicing knife. As the name suggests it is a multi-function knife used for the preparation of vegetables and precise cutting of meat and fish. The slim profile presents a smaller area to fatty, oily, and starchy foods where a wider blade would create a stronger vacuum and ‘stick’ more to the food. Function – Multipurpose for preparing all food groups. A favourite knife of many home cooks who are uncomfortable with large blades. Normal length – 150mm Tip: This knife is also used for carving petite roasts, filleting and skinning fish as well as careful dissection of poultry without hitting bones. An extremely useful size for any kitchen.
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.
GYUTO (Gyu – cow & To – sword): This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting. Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables. Normal length – 180mm to 300mm. Tip: With the edge flat for about 1/3rd of the blade – 210 mm or longer the knife-edge profile is the same as a 180mm Santoku from the handle to tip and the same as a 180mm Gyuto from the tip to handle – so essentially a 180mm Gyuto & 180mm Santoku in one knife. The 210mm is the most favoured size for most chefs.
The Black coating will wear off over time and the blade should be cleaned with a soft sponge rather than a scourer to prolong the life of the coating. Avoid scratching the surface with metal utensils. The coating CANNOT be reinstated.