Description
What a Chef’s knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat. The sharp blade of a Santoku allows anything from regular to wafer-thin cuts – it is therefore now indispensable in kitchens all around the world.
Handle Length 4.4 in
Material Resilient synthetic handle, riveted
Method Forged
Rockwell hardness 58 HRC
Country of Origin Germany
BladeLength 7 in Width 1.8 in
- Wash by hand and immediately towel-dry.
- Avoid using abrasive sponges or leaving your knife soaking in the sink.
- Safely store your knife using astorage solution.
- Avoid cutting on hard surfaces such as metal, glass or hardwoods like bamboo.
- Regular honing is essential to keep your knife performing at its best.
- Sharpen as needed using a whetstone, sharpening steel, or hand-held knife sharpener.
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