Professional Kitchen Cooking Chef Knife Made In Japan

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 Variation Blade length and material

 Carbon Steel Japanese small Deba 120mm


 (#804-066)



 Blade length:12cm, Blade:High carbon steel,


 Handle:Wood



 Carbon Steel Japanese small Santoku 150mm


 (#804-059)



 Blade length:15cm, Blade:High carbon steel,


 Handle:Wood



 Carbon Steel Japanese Santoku 170mm


 (#804-042)



 Blade length:17cm, Blade:High carbon steel,


 Handle:Wood



 Carbon Steel Japanese Thin vegetable knife 160mm


 (#804-035)



 Blade length:16cm, Blade:High carbon steel,


 Handle:Wood



 Carbon Steel Japanese Deba 155mm


 (#804-025)



 Blade length:15.5cm, Blade:High carbon steel,


 Handle:Wood



 Carbon Steel Japanese Sashimi 210mm


 (#804-011)



 Blade length:21cm, Blade:High carbon steel,


 Handle:Wood



 


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A series of cooking knives manufactured using the inherited method of Masamune sword making. Masamune is the most famous swordsmith with a history recorded since the end of Kamakura period (around 1300AD). Masamune has become a synonym of celebrated sword and it's style and techniques has affected many swordsmith years to come. Many swordsmith has moved to the very well known sword manufacturing area "Seki" gifted with water, soil and charcoal and many celebrated swords were born here. Swords of Seki was reputed "does not break, does not bend and cuts well" . The technique and the philosophy of sword making has been inherited to this day. Satake Sangyo has been manufacturing cooking knives since 1947. Each knives are made by experienced craftsman and razor sharp. Very traditional high carbon steel knives. With it's sharpness this is a must have item for traditional Japanese cuisine preparation. These traditional high carbon steel knives cuts better than stainless steel knife, but rust easier . Wipe off and dry well after use and store in dry space with proper care. Taking care of it with proper maintenance, the knife will last decades. The oval shape straight handle is simple but easy to hold. The most professional Japanese chefs prefer this handle shape.


 


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0.189 s.