Stainless Steel Yellow Santoku Knife
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A smooth transition from blade to handle is the most gripping characteristic of our knives. Carbon steel, Damascus steel and in this case high end stainless steel are forged by hand to cutting edge.
Material: Niolox and Satinwood
Maker Location: Germany
Made in: Germany
SKU: JH nr.27
Designer: Hebach and Kloess
Retail Price: $1,600.00
Size in Inches: L: 2" x W: 11.6, blade 6.7" x H: 0.64"
Size in Centimeters: L: 5 x W: 29, blade 17 x H: 1.6
Weight: 0.5 lb, 0.227272727 kg
Lead Time: 4 weeks
Ships from: Germany
Every additional piece 6 weeks plus
One of the frist quetions about our kitchen knives is: “How long will they stay sharp?” Truthfully we have to answer: that depends... It is crucial how the knife is treated. If attention is put on the following points, they will stay sharp very long and, should they deteriorate, they can easily be sharpened with a fine Japanese Waterstone.rn1. The knife should be moved in line of the cutting edge, especially not turned on the spot after cutting. Don´t use the cutting edge for scraping off the cut food, just turn the blade and use the back.rn2. Wood is the best surface for cutting. Don´t cut on glass, ceramics or stone. Bamboo is not recommendable either because it has inclusions of minerals that will grind the edge eventually.rn3. Our kitchen knives are not made for very hard materials as bone, extreme bread crusts or frozen food unless they are declared for that purpose and thus have thicker blades.rn4. After using just rinse the knife with clear water and dry it thoroughly. Soap is not necessary. Never ever put any sharp knife into the dishwasher!
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