Product No.: 078
Delivery time: can be dispatched immediately
Weight in kg: 0.85
Print product data sheet
145.00 EUR
Set japanese cooking knifes: Santoku, filet knife, carving knife, ceramic rod sharpener
With this set you have always the right knive for every task in the kitchen: The large Santoku knife is to be used to cut raw vegetables but also for cooked meat. This japanese Santoku knife has an ergonomic handling and is perfect for many cutting tasks in your kitchen. The carving knife is perfect to cut and chope smaller things like vegetables, aromatic herbs, nuts and much more. The filet knife is used for fish or meat. The fine ceramic rod sharpener is very easy to use and enables you to keep the blades of your precious japanese cooking knives very sharp. For every japanese kitchenknive (like all other knives) needs to be whet from time to time.
Specifications of the set :
- Santoku, filet and carving knives
- Perfect for cutting vegetables, potatoes, meat and fish
- Hand-forged blade in high-quality steel
- Highly resistant against corrosion (rustfree)
- Very sharp due to its special cutting angle of 45.5°
- Handle and blade are perfectly balanced
- Handle is made of a compound material
- Ceramic rod sharpener
- Perfect quality / price relation ship due to direct import from Japan
- Comes in an attractive gift box
Technical characteristics :
| Santoku |
|
| Blade length |
16.5 cm |
| Blade thickness |
5 mm |
| Total length |
28.5 cm |
| Weight |
350 g |
| Carving knife |
|
| Blade length |
20 cm |
| Blade thickness |
2.5 mm |
| Total length |
32 cm |
| Weight |
170 g |
| Filet knife |
|
| Blade length |
21 cm |
| Blade thickness |
3 mm |
| Total length |
33 cm |
| Weight |
190 |
| Rod sharpener |
Ceramic |
| Length of rod sharpener |
24 cm |
| Weight of rod sharpener |
80 g |
| Origin (Set) |
Japan |
Material of our japanese cooking knives
European knives are rustfree, but they never reach the same hardness and sharpness of the japanese cooking knives and get therefore quite quickly blunt. Due to the soft alloy, the cutting angle is about 76°. Traditional japanese cooking knives are very sharp thanks to their cutting angle of just 45.5°, but they rust and are therefore not easy to clean and to handle. It is even possible that little pieces of the blade may quarry out.
Our japanese cooking knives combine the advantages of both fabrication method: With a hardness of 58° rockwell the blades match with traditional japanese cooking knives, but thanks to the high part of chrome they do not rust. Furthermore, this special alloy makes the blade scratch resistant, long live and easy cleaning.
The knives are ergonomic, e.g. the shape of both blade and handle and the well balanced weight of handle and blade impede a fatigue of the wrist even when it is used for hours and hours.
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