Santoku
Every knife is as individual as the personality of the person who uses it. My knives are forged from carbon steel (Damascus or San Mai) and the handles are handmade from different types of wood.
I recommend washing the knives by hand and drying them immediately. If you rub the blade with a little oil now and then, it will give the knife a natural working patina over time.
A detailed description of how to care for your knives can be found under the heading “Care Instructions” on my website.
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- Out of Stock
- Santoku
- Santoku 180 mm, cherry and walnut wood
- €400,00
- Santoku means “three virtues”. It can therefore be used to cut fish, meat and vegetables, making it the Japanese equivalent of the European chef's knife. The wide blade of the Santoku knife can also be used for scooping food off the chopping board into pots or bowls. Blade length - 180 mm. Blade width - 50 mm. Blade thickness -…
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- Out of Stock
- Santoku
- Santoku 180 mm, Oliven
- €425,00
- Santoku means “three virtues”. It can therefore be used to cut fish, meat and vegetables, making it the Japanese equivalent of the European chef's knife. The wide blade of the Santoku knife can also be used for scooping food off the chopping board into pots or bowls. Blade length - 180 cm. Blade width - 50 mm. Blade thickness -…
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