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SANTOKU - Japanese knives



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.
» All the SANTOKU knives


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Information:

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.



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Information:

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.



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Information:

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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