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Small Santoku Damask Knife
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Are you looking for the perfect partner for your daily culinary magic? The Small Santoku from the renowned Fudo brand is exactly the tool that blends Japanese tradition with modern precision. The name "Santoku" translates to "three virtues," referring to its incredible versatility in handling meat, fish, and vegetables. This knife features a blade made of 33 layers of stainless Damascus steel, creating a unique pattern and ensuring fascinating cutting performance. Thanks to its compact size and ergonomic handle, it becomes an extension of any chef's hand, allowing for precise and delicate slicing without unnecessary effort. Further product information ...
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Small Santoku Damask Knife – Three Virtues in Asian Style
A Masterpiece of Damascus Steel
The core of this knife is made of high-quality VG-1 steel, reaching a hardness of 58-60 Rockwell. To achieve maximum durability and elasticity, 16 stabilizing layers of Damascus are forged onto each side of the core. This results in a blade that holds its razor-sharp edge while remaining resilient against breakage.
| Knife Type | Small Santoku (universal Asian type) |
| Blade Material | 33 layers of stainless Damascus steel, VG-1 core |
| Steel Hardness | 58-60 HRC (Rockwell) |
| Blade Length | 5.5 inches (140 mm) |
| Total Length | 10.4 inches (265 mm) |
| Weight | approx. 6.7 oz (190 g) |
| Handle Material | Ergonomic composite with metal fittings |
From Samurai Swords to Your Kitchen Counter
The technology of forging layered steel has a tradition in Asia spanning over 1,000 years. Originally developed for crafting legendary katanas—where extreme hardness was required alongside flexibility—modern master smiths have adapted these techniques for contemporary gastronomy. Interestingly, the Santoku was created as a domestic alternative to traditional heavy cleavers or long chef's knives, perfectly suited for the delicate preparation of fresh ingredients.
Caring for Your Damascus Treasure
A Damascus knife requires your care to serve you for generations. After each use, wash it in hot water with a standard sponge and dish soap. Never put the knife in the dishwasher! Harsh chemicals and high temperatures would permanently damage the steel structure and the handle. Do not let the knife air-dry in a rack; dry it immediately with a towel instead. This prevents spotting and surface corrosion, which are natural occurrences for layered steels. If stains do appear, they can be easily removed with a damp cloth and a fine polishing paste.
Safety Guidelines
- The knife is extremely sharp – remain fully focused during cutting and cleaning.
- Use the knife only on wooden or plastic cutting boards to preserve the edge.
- Do not use the knife to chop bones, frozen foods, or for prying – this could cause the hard steel core to chip.
- Store the knife out of reach of children, preferably in a magnetic rack or a knife block.
We recommend pairing this knife with a high-quality wooden cutting board and a fine-grit whetstone to keep your Small Santoku in peak condition.
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