Description

The Atlantic Chef Traditional Japanese Santoku Knife features a Japanese cherry wood handle and a blade made from German steel 1.4116, which is composed of carbon, chromium, vanadium, molybdenum, and other elements. Through hardening, tempering, grinding, and sharpening, the blade attains a hardness of at least HRC 56. The hand-honed Japanese bevel edge boasts long-lasting sharpness, excellent edge retention, easy maintenance, and quick re-sharpening. This sharp, straight edge is ideal for tasks that require accuracy. With a wide blade that provides ample knuckle clearance, the Santoku knife is great for cutting vegetables, meats, and fish.