Kanetsu Santoku, Japanese chef's knife, damask knife
A Japanese chef's knife made in the traditional way.
The blade consists of 33 layers of stainless Damascus steel.
The core layer is made of VG10 steel with a Rockwell hardness of 60-61°.
It is protected on both sides by a layer of nickel and silver.
In addition, 15 layers of Damascus steel are forged.
The blade constructed in this way offers the highest possible edge retention
at the same time maximum flexibility.
The perfect high-gloss polish, as well as a handle made of Pakka and Cocobolo wood,
which lies ergonomically in the hand due to its chestnut shape, round off this masterpiece perfectly.
The surface structure in homage to the traditional
Forging techniques is pressed in by machine.
Data
- The universal kitchen knife for vegetables, meat and fish
- Knife weight: approx. 150 g
- Handle material: Pakka and cocobolo wood
- Blade material: Damascus VG10 steel (HRC 60-61)
- Blade length: approx. 18.5 cm
- Total length: approx. 31 cm
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.jpg "Preview: Kanetsu Santoku, Japanese chef's knife, damask knife, kitchen knife")
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