Ideal for: Chopping, slicing, disjointing, dicing, and julienning.
Useful on food types: Small to large proteins. A variety of vegetables including carrots, onions, garlic, peppers, cabbage, and lettuce.
Petty Knife 120 mm (4.7")
Santoku Knife 180 mm (7.1")
Nakiri Knife 180 mm (7.1")
Blade Material: INOX Pro Stainless Steel
Edge Type: Double Bevel
Handle: Stainless Steel
The high-quality Japanese stainless steel called "INOX" which made from AUS-8A Molybdenum stainless steel. This stainless steel is a very popular in Japan with excellent sharpness and durability, also resistance to rust. By combining the blade and handle with stainless steel, it is a kitchen knife that is superior in hygiene and prevents the propagation of bacteria that can cause food poisoning.
It can be used widely from home to all the way to professionals. Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
Santoku knives are also known in Japan as Bunka Bōchō. In the U.S. the Bunka is sometimes used to describe the Kengata Santoku which has the angled tip allowing for more detailed slicing or cutting.
