Without a doubt our best entry-level knife collection. Fantastic for culinary students and particular amateurs.
A 3 Layer Warikomi construction with a High Carbon Super Steel (VG10) core and soft steel cladding make these knives a fantastic choice for anyone looking for super sharpness, enduring edges and easy maintenance. This would be a great knife at twice the price!
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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