Santoku Knife 7 in Damascus Steel – black fibreglass handle
Features:
- A super-sharp knife, slightly shorter and more narrow than a chef’s knife, but equally as versatile and strong.
- Super sharp, 67 Layer Japanese Steel Damascus Blade with a black G10 fibreglass handle.
- Blade is 7 inch (17.7cm) in length
Santoku Knife (7 inch)
I Have 3 Uses. The longer blade on this knife suits people with all types of experience. Slightly shorter, lighter and more narrow than a chef’s knife, but equally as versatile and strong. They are predominantly used for cutting, slicing and chopping. These guys originated from Japan, unlike the chef’s knife that originated in Germany and France.
Santoku Knives are best suited for:
- Slicing, dicing or chopping fruits, vegetables and nuts
- Mincing herbs and meat
- Cutting meat and boning fish (some varieties)
- Scooping food off a chopping board
- Creating fine vegetable and seafood slices
- G10
Santoku Knives are not suited for:
- Small precision tasks
- Slicing bread
- Cleaving meat bones (not typically)
Damascus Steel Blade
I AM STRONG, SHARP AND BORN TO CUT. A well-made Damascus Steel blade will retain its sharpness for longer than most quality blades due to the way their metals are forged.
Anciently, Damascus Steel was what was typically found in weapons. But, today, we don’t forge the materials in the same way, however with modern technology, a Damascus Steel Blade is still a far superior product.
Damascus Steel Knives are durable, flexible and stain resistant. They are high carbon forged steel (VG-10) and recognisable by their wavy patterned design and exceedingly sharp edge!
They tend to be more expensive than other stainless steel knives, but if you treat it as an investment, you will surely get your money’s worth.
Specifications:
- Blade size: 7in (17.7cm)
- 67 Layer Japanese Steel Damascus Blade
- Black Fibreglass Handle
- High Carbon Forged Steel VG-10
- Taper Grinding with Stone Polish
Damascus Care Instructions:
- Cutting surfaces should be smooth, easy to clean, such as wooden, bamboo and polyethylene boards.
- Avoid surfaces that can damage the blade, such as ceramic, stainless steel, granite, marble, porcelain and glass.