Highlights

• The Santoku Knife is a multifunctional item. It is made for chopping vegetables, thin slicing and cutting fish and meat. There are recesses on the left side of the blade, and slight convex lenticularity on the right side.
• This is typical for the best Japanese knives. The scalloped indentations make this knife easy to use by creating air pockets between blade and food, ensuring nothing sticks to the blade.
• Lenticularity provides less adhesion of the cut pieces to the right side of the blade. It is important for fast shredding. Such a knife is an asset for any cook.
• Kitchen knives KOYOSHI are made of high-quality German steel X50CrMoV15. It is strong and durable, hardened up to HRC 57 on Rockwell scale.

Key Attributes

Shipment Information