Santoku Chef's Knife, 7 in. (34374-183)
Product Description for Santoku Chef's Knife, 7 in. (34374-183)
Maker: Henckels (click to see more by this maker)
Item num: 94854
Blade length: 7.50 in.
Cutting edge length: 7.00 in.
Total length: 12.35 in.
Blade height (at heel): 1.80 in.
Blade thickness (near bolster): 0.05 in.
Blade thickness (at midpoint): 0.04 in.
Blade thickness (near tip): 0.03 in.
Item weight: 6.20 oz.
Shipment weight: 19 oz.
Blade: SG2 powdered metallurgical stainless steel surrounded by 101-layer flower pattern damascus, hardened to Hrc 63
Handle: Masur birch with a mosaic pin
Description: The Henckels Miyabi Birchwood 7 inch santoku is a beautiful, Asian-inspired chef's knife that many cooks today have added to their kitchen favorites. A knife of many talents, a santoku easily handles all the basic kitchen cutting tasks. In fact, many people even prefer it to a Western chef’s knife. Slightly shorter than the standard chef's knife, the Henckels Miyabi Santoku is very easy to maneuver -- even in a smaller kitchen. There's plenty belly curve to enable rocking cuts, which just adds to the knife's versatility. We think you’ll find that this distinctive kitchen knife works beautifully and fits your hand like a glove. The santoku is especially well suited to a down-and-forward cutting motion (push cut). Many cooks swear by their santoku for easy food preparation and top performance.
The blade is made from stainless Takefu SG2 super-steel surrounded by a 101-layer stunning flower pattern damascus - 50 layers on each side. The blade is not only beautiful, but exceptionally high performing, with one of the sharpest, longest lasting edges to be found anywhere.
The blade undergoes a four-step hardening process that maximizes the properties of the steel. The hardening is done in a state of the art vacuum furnace. It is rapid quenched to room temperature in mere seconds. A cryogenic treatment at -321°F enhances corrosion resistance. Double tempering improves toughness.
The edge is hand sharpened with the traditional 3-step Honbazuke method. Each blade is honed by an artisan to an angle of between 9-1/2 and 12 degrees per side. This acute angle in combination with the Honbazuke method results in scalpel-like sharpness.
The elegant, high performing blade is complemented by the D-shape masur birch (karelian) handle. It is finished with a mosaic pin and two red spacers. The end cap is finished with the Miyabi logo.
- Made in Japan from Takefu SG2 powdered metallurgical (PM) stainless steel, heat treated to 63 Rockwell hardness
- Traditional Japanese blade shape
- Masur birch D-shaped handle with mosaic pin
- Cryodur ice hardening enhances the blade's toughness and corrosion resistance
- Traditional Honbazuke hand sharpened edge
Availability: In stock. Usually ships in 1-2 business days