The Japanese Satake Santoku knife from the 'Houcho' series is perfect for everyday tasks in the kitchen. It is suitable for cutting vegetables, fruit, meat and fish.
$189.00
Availability: In Stock
Satake is a Japanese knife manufacturer established in 1947 with knives in a variety of different models. Common to all models is that they are made of a tough steel that can be sharpened. Choose between well-known collections such as Houcho, Professional and Kuro for both professional and aspiring chefs.
Damascus knives are the flagship level of knife production. The knife blades of this series are made of premium grade VG-10 steel and are hardened to 61-62 HRC.
Thanks to 69 layers of forged Damascus steel, the knives have a flawless appearance, and the layers also protect the cutting edge from damage and corrosion. The VG-10 hard steel allows the knife to cut beautifully and, due to its properties, extends the life of the knife until the next sharpening. The material of the knife handle is made of high quality material - Black Pakka Wood. Thanks to this, the handle is not affected by moisture, is chemically neutral and does not absorb unpleasant odours. The ergonomic handle of the knives in the Damascus series, made in European style, makes it equally convenient for use by both professionals and in the home kitchen. You can experience the incomparable pleasure of using Damascus knives in your kitchen!
Santoku is a Japanese traditional form of the Chef's knife, designed for cutting vegetables, fruits, meat and fish. The high handle prevents fingers from hitting the cutting surface. The wide blade makes it easy to transfer chopped food to a salad bowl or pan, and is also useful for chopping onions, herbs and other foods. Thanks to its large size, the knife is ideal for slicing large fruits and vegetables such as watermelon, courgettes or cabbage. Product Code: 805-513
Maintenance: Stainless steel kitchen knives are less demanding when it comes to caring for them. They contain chromium and other elements, thanks to which they are more resistant to the external environment than carbon steel knives. However, they should not be completely neglected! After use, they should be washed and preferably wiped dry or left to dry on a drainer or a magnetic strip. If the knives are kept in a block, it is best to put them back when they are dry. If you leave the knife for a long time without using it, it won't hurt to lubricate it with some edible oil (avoid only those that go rancid like linseed oil). Even though the steel is described as stainless, under unfavorable circumstances it may get a stain/discoloration if the knife is not looked after.
You should not wash the knives in the dishwasher. Very harsh chemicals used in dishwashers may cause discoloration on the blade , permanently damage the handles or their coatings, and high temperatures may temper (harden) the cutting edge. For the same reason, you should not use a knife to stir or check the hardness of vegetables or meat in boiling broth.