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Japanese style kitchen knives are, arguably, the best option for the aspiring home chef. They are versitile, durable, and designed using a vast history of superior weapon-crafting.
Santoku means "three virtues" in Japanese. It is representative of the versatility of the knife, as it was designed to be a multi-purpose kitchen knife for home use. It gives you the width of a longer knife without the more cumbersome length. And it’s noticeably thinner and lighter than your standard 8-inch chef knife. This thinness gives you less resistance when slicing through dense materials like carrots and squash.
Damascus steel is made from the ancient forging techniques of folding metal to create a sturdier and more effective blade. Once a tool of warriors, now a tool for home chefs, both used Damascus steel for it's precision sharpness and amazing durability.
The metal combination fuses the high quality sharpness and sturdiness of VG10 steel with the corrosion fighting properties of SUS430 and SUS431 (same material used in aerospace equipment) stainless steel. With a Rockwell Hardness score of over 60, these blades will retain their sharpness for many months (or years) before having to be sharpened.
6.7 Inch Santoku Knife:
length: 300 mm
blade length: 170 mm
blade width: 41 mm
thickness: 2.2 mm.
5 Inch Utility Knife:
length: 250 mm
blade length: 130 mm
blade width: 25 mm
thickness: 1.8 mm.
Blade: 67-layer Damascus Steel imported from Japan. VG-10 Steel cutting core; 33-layers of Stainless Steel SUS430 & SUS431 on each side; HRC 60-62 hardness. Long-lasting sharp edge designed to cut meats, vegetables and fruit.
Handle: Pakka wood which is durable, non-slip, easy to clean, waterproof, bacteria-resistant, comfortable, and beautiful.
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