The Japanese AUS10 santoku knife is easy to maintain and a joy to use. Japanese for ‘three virtues’, the santoku knife is wonderfully versatile. Lighter in weight than its closest Western counterpart, the chef’s knife, santoku knives are especially at home with chopping, slicing and mincing vegetables. However, they are more than up to the task of fish and meat preparation as well.
AUS10 is a high-carbon steel, similar to the more well-known VG-10. It’s easier to sharpen than VG-10, so knives made from this steel are suitable for everyone from kitchen novices to professional chefs. This santoku knife is made from three layers of cold-forged AUS10 with a very thick core. The cold forging also increases the density of the steel’s structure, so the overall toughness of the blade is very high.
The Japanese AUS10 santoku knife was designed for use in kitchens where an all-purpose knife is used and abused! This knife will hold a razor-sharp edge and withstand the most demanding conditions.
This AUS10 knife is made in Seki City, Japan. Seki City is well known for the knife making craft, and is often referred to as the knife capital of the world. Nowadays, cities across the world fight for the title, however Seki City is still the champion for any Japanese knives, with the tradition dating back almost 800 years.
Do not use on any bones, as this may damage the blade. For culinary use only. Clean as soon as possible after use and dry immediately. Not dishwasher safe. Store in a clean, dry place.
Made in Japan.
Only available for sale to over 18’s.
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