This is a Japanese-style 69 layers knife with 34 layers on each side and it uses the newly developed cobalt stainless blade steel “ZA 18” as the main steel. The newly developed ZA18 steel (assumed HRC ± 62) is finished with a Damascus Japanese style kitchen knife. The new steel material ZA18 has high hardness and excellent wear resistance, so it has excellent sharpness and can last long. In addition, it has a high chromium content compared to other blade steels, and is particularly excellent.
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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