Meister Shiraki und Meister Morimoto

Japanese chef knife Santoku

Meister Shiraki und Meister Morimoto
Japanese chef knife Santoku
    329,00 €all prices incl. VAT., excl. shipping costs
    In stock, Delivery in 1-2 weeks

    General Information

    Santoku Hocho. Three virtues.

    The Japanese name "Santoku", which means "three virtues", already indicates the good qualities of this knife in cutting meat, fish and vegetables - it is the universal kitchen knife in its homeland. Characteristic is the blunt upper edge running in line with the handle. The wide blade protrudes far below the handle. A carbon steel of the highest quality is used for the cutting edge: "Yasuk", the white steel. The Santoku is handmade by two masters in Sakai.

    Japanese chef's knives.

    For a Japanese chef, precise cutting technique has always been a natural part of cooking - Japanese knifemakers manufacture according to this standard. The result are knives that are unique in sharpness and handling. Where European knives consist of a steel all the time, Japanese knives are forged from a combination of soft iron (for the outer layers) and extremely hard (about 62-63 HRC), high-purity carbon steel (for the cutting edge).

    Functionally an experience.

    We have selected two knives: a utility knife for meat, fish and vegetables with a sharpening on both sides. The second, the Deba, a really heavy knife with a very wide blade ground on one side, is traditionally used to cut meat or fish (freshly caught). With both knives you cut only on the wooden board, never on marble or glass.

    Product Information

    Article Number 69213

      From the forge of Master Shiraki and Master Morimoto in Sakai. Three layer steel, not stainless. Machine rolled, hand hammered and forged. Ground on both sides. The blade marks are stamped in. Handle magnolia wood, clamp buffalo horn. Blade length approx. 16.5 cm, blade thickness approx. 3 mm. Total length approx. 31 cm. Weight 130 g.
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