SATAKE | Noushu Masamuke Saku Chrome Deba chef’s knife, 16 cm
A chef’s knife is the most used knife in the kitchen, and it is suitable for cutting vegetables, meat and fish. The length of the very sharp blade is 16 cm, and its sharpening angle is 15 degrees. The blade is made of high-quality stainless steel with a high carbon content and contains molybdenum. This gives excellent corrosion resistance, making the knife long-lasting and very durable. The handle of the knife has an oval shape and is made of rubber wood.
Characteristics
Steel hardness: 58±1 HRC
Blade length 17 cm
Sharpening angle 10-15° – significantly sharper than European knives
Japanese Satake Cutlery has been making knives since 1940, and is one of Japan’s most famous knife brands.
Japanese kitchen knives are very hard and thin metal. Therefore, they must not be hammered or twisted into any hard material, such as frozen or bony meat, coconut, can lids, etc. There is a real danger of pieces coming off the steel. High-quality kitchen knives should also never be washed in the dishwasher, but preferably immediately after use with a quick water wash and drying. All solutions where the knife blades are not in contact with other metal objects are suitable for storage.
Distribution links
Description
A chef’s knife is the most used knife in the kitchen, and it is suitable for cutting vegetables, meat and fish. The length of the very sharp blade is 16 cm, and its sharpening angle is 15 degrees. The blade is made of high-quality stainless steel with a high carbon content and contains molybdenum. This gives excellent corrosion resistance, making the knife long-lasting and very durable. The handle of the knife has an oval shape and is made of rubber wood.
Characteristics
Steel hardness: 58±1 HRC
Blade length 17 cm
Sharpening angle 10-15° – significantly sharper than European knives
Japanese Satake Cutlery has been making knives since 1940, and is one of Japan’s most famous knife brands.
Japanese kitchen knives are very hard and thin metal. Therefore, they must not be hammered or twisted into any hard material, such as frozen or bony meat, coconut, can lids, etc. There is a real danger of pieces coming off the steel. High-quality kitchen knives should also never be washed in the dishwasher, but preferably immediately after use with a quick water wash and drying. All solutions where the knife blades are not in contact with other metal objects are suitable for storage.
Distribution links