SANTOKU - Japanese knives

The SANTOKU 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.

» All the SANTOKU knives

made in Japan

	SANTOKU japanese knife hand forged -non stainless steel- carbon steel core 3 -stainless steel- layers on faces 59.2 EUR blade 18cm - handle 12,9cm Infos currencies : +/- 388FRF, 2388BEF, 89USD

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Information:
SANTOKU japanese knife hand forged
-non stainless steel- carbon steel core
3 -stainless steel- layers on faces
This Santoku beats with interesting details: the a core of this kinfe is made from "white paper steel" carbon steel (non stainless steel) with a Rockwell hardness of 59° wich give it a perfect cutting, the outer sides of the blade are made of stainless steel with a hammer finish. A bolster from marbled synthetic material forms the transition to the cherry wood handle. Not diswacher safe.

made in Japan

	SANTOKU japanese knife hand forged -non stainless steel- carbon steel core Damascus steel layers on faces 71.47 EUR blade 18,3cm - handle 12,7cm Infos currencies : +/- 469FRF, 2883BEF, 107USD

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Information:
SANTOKU japanese knife hand forged
-non stainless steel- carbon steel core
Damascus steel layers on faces
The Japanese knife Santoku is a very popular knife form the Japanese cooking knives.This model is equipped with both sides milled Damascus from non-stainless steel materials. The core consists of "white paper steel", an exclusive carbon steel with a Rockwell hardness of 59 degrees. Cherry wood handle is typically Japanese. A black synthetic bolster completes the knife. Not diswacher safe.

made in Japan

	SANTOKU japanese knife hand forged V-1 steel core and 3 stainless steel layers on faces 81.7 EUR blade 17,9cm - handle 12,7cm Infos currencies : +/- 536FRF, 3296BEF, 123USD

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Information:
SANTOKU japanese knife hand forged
V-1 steel core and 3 stainless steel layers on faces
Scharf, versatile, attractive. In this version is ground-sided blade in three layers of stainless steel, of which the nucleus from the quality steel V1. The handle of red sandalwood is a successful combination with the bolster from PakkaWood. Not diswacher safe.

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SABATIER

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WENGER

FRANÇAIS

» Harumi's Japanese Cooking
Harumi Kurihara

» The New Art of Japanese Cooking
Masaharu Morimoto

» Sushi : A Pocket Guide
Minori Fukuda, Kit Shan Li, Raeanne Giovanni-Inoue

» Japanese Cooking : Contemporary and Traditional
Miyoko Nishimoto Schinner

» A Dictionary of Japanese Food : Ingredients & Culture
Richard Hosking

» JAPANESE RECIPES
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