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SANTOKU damas japanese knife from Kazuyuki Tanaka (KATSUHIRO) blacksmith (core SG2 steel)
Hand forged - stainless steel
This cooking Santoku knife is a japanese knife with 65 DAMASCUS layers, including the core "SG2" steel, hardness steel of min.63° on the Rockwell scale*. Not dishwasher safe.
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 (32 layers on eache face + cutting edge of SG-2 steel), hardness 63°. 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.
|The SANTOKU-BUNKA knife:
¤ the traditional Japanese utility knife
¤ best suited for cutting all ingredients
¤ preferably for the cutting of meat
¤ similar to the chefs knife
NEVER use a Santoku knife for chopping bones and fish bones !
Only the DEBA knife is suitable for this work.
|  Japanese knives|
SANTOKU/BUNKA | YANAGIBA-SASHIMI-SUSHI | DEBA | NAKIRI/USUBA | CHEF/GYUTO | PETTY | BREAD | SLICING | LEFT-HANDED | CERAMIC | BOXES
» Hand forged 3D SANTOKU japanese knife from Shigeki Tanaka cutler
» Hand forged 3D CHEF japanese knife from Shigeki Tanaka cutler
» Hand forged 3D USUBA japanese knife from Shigeki Tanaka cutler
» Hand forged 3D PETTY japanese knife from Shigeki Tanaka cutler
» SHIGEKI TANAKA japanese knives
» overall view
|» Japanese knives|