The Kitchen's KatanaThe Santoku bōchō (Japanese: 三徳包丁; "three virtues" or "three uses") or Bunka bōchō (文化包丁) is a general-purpose kitchen knife originating in Japan. It has a flat edge and a sheepsfoot blade that curves down an angle approaching 60 degrees at the point. The term Santoku may refer to the wide variety of ingredients that the knife can handle: meat, fish and vegetables, or to the tasks it can perform: slicing, chopping and dicing, either interpretation indicating a multi-use, general-purpose kitchen knife. The Santoku's blade and handle are designed to work in harmony by matching the blade's width and weight to the weight of the tang and the handle.
Length: 7 Inches
Handle: G10+S/S+Mosic Rivet
Steel: Damascus VG-10
Certification: CE, EU, SGS, CIQ
Sharpness:Level of Cutting Force with 6.0-8.0N International Standard
Damascus SteelDamascus steel is made with a wavy surface pattern by hammer-welding strips of steel and iron followed by repeated heating and forging. Enhanced with anti-rust and anti-corrosion properties, our Damascus kitchen knives feature a hardness of 61+ HRC, allowing them to possess a much higher edge retention and sharpness than the average stainless steel blades.
Average stainless steel hardness = 57-59 HRC
Premium Steel hardness = 59 HRC and above
Knifesthetic’s Damascus Steel Hardness = 61+ HRC
A LITTLE BIT MORE THAN USUAL
Shipping & Handling
3-5 DAYS — WITHIN THE UNITED STATES