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 traditional Santoku like this one is a great choice for people who dislike large conventional cook's knives but still need a powerful blade 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 attractive birch handle is both light and comfortable to hold; its D shaped profile is contoured to fit into the right hand. The half bolster and counterweight at the heel of the handle provides poise and balance to and already extremely elegant knife.
The Miyabi 500MCD series knives from Henckels are a range of traditional Japanese knives for both the professional and serious home chef. They combine traditional Japanese looks, performance and materials with some extremely high tech features. Each blade is made of 100 layers of folded steel of two different grades of hardness which encase a core layer of MicroCarbide MC63 powder steel which forms the cutting edge. This remarkable metal has a Rockwell hardness of 63 which guarantees utterly outstanding cutting performance and edge retention. The striking damask steel patterning is easily seen on the face of each blade. The knives are finished off with a Masur birch handle which has been crafted to reveal the natural beauty of the wood. These handles will develop a deep and unique patina with use. These Miyabe knives are works of art that you will love using and that will last for life.
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