Santoku
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Akane Santoku - The heart of every kitchen
The Akane Santoku is more than just a knife - it is a symbol of the fine art of cooking. With its distinctive shape and balanced blade, the Santoku is ideal for a variety of cutting tasks, from vegetables to fish to meat. Every cut with the Akane Santoku testifies to its outstanding quality and precision. Its versatile blade allows for both fine slicing and chopping of ingredients. For anyone who strives for perfection in the kitchen, the Akane Santoku is the indispensable tool that combines tradition and modern craftsmanship.
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Meat |
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Fish |
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fruit and vegetables |
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Herbs |
Every Misaki knife combines exquisite craftsmanship and timeless elegance.
| Blade material | 73 layers of Damascus steel (14Cr14MoVNb steel core + 72 layers of stainless steel) |
| Handle material | Noble rosewood |
| degree of hardness | 62 - 64 HRC |
| cut | Japanese sharpening angle 15° per side, suitable for left and right handed users |
| Weight | 252g |
blade
The more even the hardening, the better the edge retention. That's why we work with one of the most modern hardening technologies in the world - heat treatment in a vacuum. This makes the surface flawlessly smooth. And that has many advantages: rust cannot set in and the blade is easy to clean.
Not suitable for chopping bones.
Not suitable for dishwashers.
Handle
The ergonomic handle is made of exquisite natural wood, giving each handle a unique grain. The knife handle is polished several times and thus maintains its smooth surface finish. In order to maintain this smooth surface for as long as possible, the handle should be treated with linseed oil or another cooking oil before first use and from time to time.
Read the full care instructions below
