In Japan the Santoku knife is widely used as a domestic cook's knife where the name translates to 'three cuts' meaning that it suitable for preparing meat, fish and vegetables. This most oriental of knives is also brilliant for use with western cuisine. The depth of the blade gives the knife the power to cut root vegetables with ease while the rounded point is ideal for fine dicing. A small Santoku like this one is a great choice for people who prefer to use a small knife but still need to cut tougher ingredients. The rectangular shape makes it easy to scoop up your chopped ingredients and transfer them to the pan. The flat cutting edge and deep blade make this knife very easy to handle and guide so you'll chop like a pro. The 32 layer Damascus steel blade has been hand honed for ultimate sharpness. The laminated Pakka wood handle is contoured to fit into the right hand while the counterweight at the heel of the knife provides poise and balance. This small Santoku has a slender handle making it ideal for those with smaller hands.
Shun Knives are traditional Japanese blades made from 32 layer folded Damascus steel with a Rockwell hardness of 60-61. They are very light, poised and well balanced knives due to their half bolstered construction, lightweight Pakka wood handle and counterweighted heel. The blades are slightly convex in profile to give gleaner cutting performance. Each one is hand honed so that it leaves the factory at its very peak. These are top quality professional knives which can offer a lifetime of remarkable cutting performance.
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