Information: SANTOKU 16,5cm japanese knife from Katsushige Anryu blacksmith Aokami2 High carbon steel covered with 2 layers of stainless steel This Santoku knife is a japanese knife with a high carbon steel core "Aokami 2", hardness steel of 61-62 degrees on the Rockwell scale. Not dishwasher safe.
The Katsushige Anryu japanese kitchen knives have a blade with a core of high-carbon steel
(Aokami 2 - 61/62 Rockwell hardness), covered with two layers of stainless steel.
The slight handle made of rosewood and the blade is hammered and engraved, Japanese atmosphere guaranteed! Made in Japan, Takefu Knife Village
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 !
