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The Word „Santoku“ stands for three virtues. This is a small universal kitchen knife for vegetables, meat and fish.
Top quality for professionals and hobby cooks. 33 layers of stainless Damask steel. For more than 1000 years have been forged premium blades in Asia. The masters keep on in the old tradition of blade production even today. With 33 layers belongs this series to the best products on the market. The blade core consists of VG-1 steel with Rockwell hardness of 58 – 62 grades. On both sides are forged 16 stabilizing Damask layers. These Damask blades represent an ideal combination of highest cutting performance and highest possible flexibility. The fine grind enables fine cutting of roast, salmon or ham.
In the case of hand-forged blades, our blacksmith takes the already rolled spring steel and forges it by hand on the anvil or under the drop hammer. The steel gets more solid (denser) by forging. In the case of industrially rolled spring steel blades, the sheets of steel plate is cut to strips under drop snips, then ground or milled and immediately forged into the annealing furnace and oil-quenched. The properties of both kinds of steels are not very different, since industrial rolling is already very good! On forged blades are usually blacksmith marks, which give them an authentic and unique look.