Sturdy ergonomically designed santoku knife. Unlike a typical mass-produced household knife pressed from sheet metal, the Japanese specialty sharp professional knife stays sharp longer and is easier to sharpen. Made of thin razor-sharp high-carbon MAC Superior steel. Knives in the Superior series have excellent balance and handling. The knife is well suited for cutting boneless meat, vegetables, and fruits.<\/p>\n
The blade hardness is optimal, 57-61 HRC, which makes resharpening easy. The blade is beveled on both sides and sharpened from both sides to a slightly asymmetrical MAC angle, which optimizes knife control when slicing. The knife handle curves slightly upward, providing plenty of working space for the fingers. The rounded tip increases safety and prevents tip bending\/chipping.<\/p>\n
The knife should be washed by hand immediately after use. The knife is not suitable for cutting bones, frozen foods, hard-crusted breads, or other hard materials. All of these can chip, break, bend, or snap the blade or handle.<\/p>\n
Features:<\/strong><\/p>\n Japanese kitchen knives are made of very hard and thin metal. Therefore, they should not be hammered or twisted against hard substances such as frozen or bony meat, coconuts, can lids, etc. There is a risk of pieces breaking off from the blade. High-quality kitchen knives should also never be washed in a dishwasher; instead, a quick hand wash and drying immediately after use is preferred. Suitable storage solutions are those where the knife blades do not come into contact with other metal objects.\n
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