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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 blade our blacksmith takes the already rolled spring steel and forges it with hand on the anvil or under the monkey (drop hammer). By forging becomes the steel more compacted (denser). Industrially rolled spring steel blades are made by cutting steel plate into strips under drop shears. Then they are ground or milled/grooved and without further forging directly put into the annealing furnace and hardened in oil bath. The qualities of both kinds of blades do not differ from each other much since the industrial rolling is already very good. On forged blades usually have forge traces, which give them an authentic and unique look.