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SANTOKU damascus Cowry X |
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| Information: This cooking Santoku knife is a japanese knife with 65 DAMASCUS layers, including the core "Crowy X", hardness steel of min.66° on the Rockwell scale*. Not dishwasher safe. |
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The ultimate cutting tools: Powder-Metallurgic Steel Kitchen Knives The Japanese master blacksmith Kazuyuki Tanaka processes one of the the hardest blade steel of the world* for his unique kitchen knives. They are characterised not only by their phenomenal sharpness and durability, but also by the fascinating pattern of the 65-layer blade. These masterpieces are finished with handles made of waterproof ironwood, the densest wood in the world, mounted with a nickel silver ferrule. The pinning of the handle scales with rosette-shaped mosaic pins makes the knives real eye-catchers. Despite their top-rate cutting performance, P-M knives are hardwearing due to their rustproof blades, bevelled on both sides, and waterproof handles, making them the first choice among professional chefs. [*] 66° Rockwell, Powder-Metallurgic, rustproof Cowry X steel (3% C, 20% Cr, 1% Mo, 0.5% V), outer layers rustproof stainless steel | |
| The SANTOKU-BUNKA knife:
¤ the traditional Japanese utility knife ¤ best suited for cutting all ingredients ¤ preferably for the cutting of meat ¤ similar to the chef’s knife ¤ Attention:
NEVER use a Santoku knife for chopping bones and fish bones !
Only the DEBA knife is suitable for this work.
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