The Santoku is the traditional Japanese knife shape for general use, equivalent to a chef's knife. It is a versatile knife as you can use it to cut fish, meat, and vegetables.
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The Santoku is the traditional Japanese knife shape for general use, equivalent to a chef's knife. It is a versatile knife as you can use it to cut fish, meat, and vegetables.
The KAI produces the "dual-core" blade with innovative forging processes. Two different types of steel with different properties are combined to form a piece of 72-layer Damascus steel. The combination of flexible and sturdy VG 2 steel with the highly hard VG 10 steel gives a hardness of 61 (±1) HRC (a knife with a hardness above 56 HRC is considered good). The length of the blade is 18 cm.
The ergonomic handle fits perfectly in the hand. The forged connection between the handle and the blade gives the knife sturdy stability and provides the ideal balance to the blade. The handle is screwed and is made of multi-colored gray-black pakkawood, a waterproof and particularly sturdy wooden coating, which gives a warm and precious feeling to the knife.
The length of the handle is 14 cm.
Cuts are recommended to be made on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they can cause permanent damage to the knife blades.
Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife immediately (with a mild detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you should wash the knife immediately after use.
For your own safety, you should always wipe the knife away from your body and away from the edge, using a cloth or towel.
It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.
No matter how sharp a knife is at first, after some use it needs sharpening, something you can achieve with a sharpener, sharpening stone or strop.
You can tell if your knife cuts well with an easy test using the knife and a piece of paper. A sharp knife can easily and cleanly cut a piece of paper. On the other hand, a knife that needs sharpening will struggle and its cutting will be rough.
It is also advisable to sharpen your knives with a professional occasionally, to repair any damage to the blade's edge and to maintain sharpness.
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.