Japanese cutlery:

1 Couteau Japonais > SANTOKU - Japanese knife SUIMON

SANTOKU - Japanese knife SUIMON

made in Japan

	SUIMON: Suminagashi SANTOKU japanese knife - cutting edge carbon SKD11 62 Rockwell - magnolia handle with 2 water buffalo bolsters 246.55 EUR blade length 16,5cm thickness 2,5mm - handle 13cm Infos currencies : +/- 1617FRF, 9946BEF, 370USD Export out of UE (min.200EURexcl.VAT) : 203.76EUR, +/- 306USD

Information: SUIMON: Suminagashi SANTOKU japanese knife - cutting edge carbon SKD11 62 Rockwell - magnolia handle with 2 water buffalo bolsters This cooking Santoku knife is a DAMASCUS (Suminagashi) japanese knife with the core hardness steel of 62 degrees on the Rockwell scale. Not dishwasher safe.	Santoku Suminagashi The interestingly patterned blade is made of Suminagashi* steel which has been very carefully, highly polished. The cutting edge is made out of highalloy SKD11 steel* with a hardness of 62 Rockwell which holds an edge perfectly. The core layer is sandwiched between two layers of pure nickel and stainless steel, a total of 32 layers each side. This build up produces the contrasting blade pattern and leads to additional breaking strength and rust resistance. The octagonal shape of the magnolia wood handle combined with two genuine water buffalo horn bolsters completes the perfect look of the knife. (*) Suminagashi is an old Japanese technique of decorating paper with ink, the oldest form of marbling, used here to describe the Damascus steel.
The SANTOKU-BUNKA knife: ¤ the traditional Japanese utility knife ¤ best suited for cutting all ingredients ¤ preferably for the cutting of meat ¤ similar to the chef’s knife ¤ Attention: NEVER use a Santoku knife for chopping bones and fish bones ! Only the DEBA knife is suitable for this work. » All the SANTOKU knives

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Santoku Suminagashi