Santoku S-grind 158 carbon

The knife is made of carbon steel with reduced corrosiveness, so it is only suitable for experienced users!

The Santoku Knife is a versatile kitchen knife that is popular for its balance, comfortable handling and ability to handle a wide range of kitchen tasks, both vegetable, meat and mushroom processing.

The knife has a special ”hollow” cut, which gives it less resistance when slicing and thus greater cutting power. The main advantage is that the sliced food sticks to the blade much less than with conventional wedge-cut knives.

The blade is made of K720 steel with a high hardness of 60-61 HRC. With such a high hardness, the blade has an excellent and durable edge, but the knife must not be used to cut into bones or frozen food, as this risks damaging the blade.

The knife should be wiped dry after each use and stored in a dry place, the carbon steel from which the blade is made is prone to corrosion. The knife will develop a patina over time which will slightly increase its corrosion resistance. Sharpening the knife is best done on water stones, feel free to contact me if needed.

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