Description
The Nordic kitchen knives have been developed and designed according to Japanese knife-making traditions. The blade is made of Japanese Damascus steel (AUS 10) and comprises 67 layers. In addition, the blade edge has a Japanese angle of 13-15 ° on each side. In combination, these features ensure maximum sharpness without compromising on flexibility. The narrow spine makes it easy to cut through foods, although it should not be used on frozen foods or bones. The handle is shaped according to the hand’s anatomy. The bolster is designed so that you can rest your thumb on it, allowing you to apply optimum pressure and for greater precision. The spine of the blade is rounded. The knives are extremely durable with a hardness of 60 HRC.
The Santoku knife is particularly sharp, and can be used for virtually all cutting tasks in the kitchen – vegetables, fish or meat. The Santoku knife is also known as the Asian alternative to the chef’s knife. The scallops – or kullens – make working with the knife even easier, as meat and vegetables fall away easily from the narrow blade. This makes it particularly suitable for cutting wafer-thin slices or small cubes with great precision. Thanks to the shape of the handle, the knife always sits firmly and safely in your hand
Specifications
Material
Dimensions
- Diameter: 18cm
Colors may vary due to lighting and screen differences.
