Santoku Knife 7 in Damascus Steel – Pakka Wood Handle

Key Features:

• A super-sharp knife, slightly shorter and more narrow than a chef’s knife, but equally as versatile and strong.
• Super sharp, 67 Layer Japanese Steel Damascus Blade with a Pakka Wood Handle
• The blade is 17.3cm in length
• The knife is 30.2cm in length

Santoku Knife (7 inch)

I Have 3 Uses. The longer blade on this knife suits people with all types of experience. Slightly shorter, lighter and more narrow than a chef’s knife, but equally as versatile and strong. They are predominantly used for cutting, slicing and chopping. These guys originated from Japan, unlike the chef’s knife that originated in Germany and France.

Santoku Knives are best suited for:

• Slicing, dicing or chopping fruits, vegetables and nuts
• Mincing herbs and meat
• Cutting meat and boning fish (some varieties)
• Scooping food off a chopping board
• Creating fine vegetable and seafood slices

Santoku Knives are not suited for:

• Small precision tasks
• Slicing bread
• Cleaving meat bones (not typically)

Damascus Steel Blade

I AM STRONG, SHARP AND BORN TO CUT. A well-made Damascus Steel blade will retain its sharpness for longer than most quality blades due to the way their metals are forged.

Anciently, Damascus Steel was what was typically found in weapons. But, today, we don’t forge the materials in the same way, however, with modern technology, a Damascus Steel Blade is still a far superior product.

Damascus Steel Knives are durable, flexible and stain resistant. They are high carbon forged steel (VG-10) and recognisable by their wavy patterned design and exceedingly sharp edge!

They tend to be more expensive than other stainless steel knives, but if you treat them as an investment, you will surely get your money’s worth.

Specifications:

• Blade size: 7in (17.7cm)
• 67 Layer Japanese Steel Damascus Blade
• Pakka Wood Handle
• High Carbon Forged Steel VG-10
• Taper Grinding with Stone Polish

Care Instructions:

• Cutting surfaces should be smooth, and easy to clean, such as wooden, bamboo and polyethylene boards.
• Avoid surfaces that can damage the blade, such as ceramic, stainless steel, granite, marble, porcelain and glass.