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The Santoku knife is the all-purpose knife that in Japanese means "three virtues", as it can be used for meat, fish, and vegetables. Its tip is more curved than the chef's knife, while the length of its blade is ideal for fine chopping even on the countertop of the household kitchen, where space is usually more limited. Its lightweight makes it comfortable and fatigue-free even after prolonged use.
In addition, it has indentations to prevent food from sticking to the blade.
The blade is made of Damascus steel, which began to be used during the Middle Ages in Japan and has remained legendary for its very durable and sharp blades.
It consists of a central core of hard VG10 carbon steel alloy on which steel sheets are folded, creating a hard, extremely sharp blade up to 15° and highly resistant to oxidation and wear.
The hardness level of the blade is 61 (±1) HRC (a knife with a hardness above 56 HRC is considered good).
The handle is made of a mixture of materials, consisting of resin and natural fibers, which is very durable and odorless.
The finish of the handle is made of stainless steel to provide more stability.
Two stainless steel rivets hold the handle tightly.
It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they may cause permanent damage to the blades of the knives.
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 its 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 in the beginning, after some use it needs sharpening, something that 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 through a piece of paper. On the other hand, a knife that needs sharpening will struggle and its cutting will be dull.
It is also advisable to sharpen your knives with a professional occasionally, to repair possible 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.
