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Coltello Hakucho Santoku 16 cm: lama affilata in acciaio ad alto contenuto di carbonio, manico in legno di ulivo, ideale per affettare, tritare e sminuzzare.

KNIFE DESIGN – HAKUCHO – SANTOKU 16 CM – OLIVE HANDLE

Santoku with 16.5-cm blade and olive wood handle. Beautiful and very handy, it is a precise and very effective tool, thanks to the razor-sharp blade that allows for clean and accurate cuts. 4116 steel continuing from the tip of the blade to the bottom of the handle and fine wood perfectly riveted on the sides.

This item is only for sale to people over 18 years old, if you are under 18 years old you cannot purchase it. By proceeding with your order you declare that you are of legal age.

86,00 €

In stock

Spedizioni in 24/48h

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Description

It is not often that we see such products, and we could call this a Japanese-style Italian Santoku. Yes, you got it right, the product we propose is really Italian. To look at it, it does not look like it as it was made in the manner of common Japanese kitchen knives and even the writing on the handle is oriental. It’s just a beautiful product, and the olive wood goes perfectly with the rest. In this version the blade has a symmetrical edge and has therefore been sharpened on both sides. This makes the product suitable for use by both right- and left-handed people. The solution and materials chosen are reminiscent of traditional Japanese kitchen blades and are very congenial to this item; precision of execution and ease of cutting food are the characteristics that set it apart during use.

The blade and handle were made in one piece, so as not to Have disruptions that could weaken the structure. The 4116 steel from which it is made starts at the tip and reaches the bottom of the handle, becoming part of its composition. Olive wood cheeks are then attached and riveted to it, which are machined so that everything becomes soft and perfect. The Santoku is a very interesting product that allows you to do a little bit of everything in the kitchen. In Japan it is used in home kitchens as we use the carver, and there our chef’s knife is relegated to the sole use of cutting meat. In our country, however, the Santoku has taken on a different and more limited role than it normally would, becoming a product that is used mainly for cutting vegetables.

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