In the world of gastronomy, it is said that the most important tool in the kitchen is a good knife. A properly chosen knife can be a great help in preparing dishes of all kinds.
The "Santoku," which translates from Japanese to mean "three virtues" or "three uses," speaks for itself. The knife is ideal for both cutting and slicing. The versatility of this knife can replace many traditional kitchen knives simultaneously. It is comfortable to use for cutting meat and fish, as well as chopping vegetables and fruits into small pieces, slices, or cubes.
The blade is quite broad, with a slim handle that gives the chef more freedom in handling the knife. It is corrosion-resistant and durable due to the special cold-forging Korudo technology, made of metal at the optimal level of 58 HRC according to the Rockwell scale. The blade is made of high-carbon Japanese AUS-8 steel, which is very durable and sharpens very well.
The knife is hand-sharpened on a 6000 grit polishing stone for perfect clarity. The cutting angle is consistent due to the 15-17° sharpening angle on both sides. The knife handle is made from high-quality, moisture and wear-resistant G-10 material, which withstands low and high temperatures, resulting in the knife not slipping from the hand and not absorbing foreign odors.
The knife is sold in a textured cardboard packaging with a silver embossed surface that will not leave any connoisseur of truly high-quality knives indifferent.
44 Coins
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