CHEF KNIFE & SANTOKU CHEFS KNIFE
This Chefs Knife is the most versatile Japanese style knife. Unlike a traditional European style of knife the Santoku has a wide less tapered blade with small indentations or ‘dimples’ along its length that break the surface tension making it easier to cut fine slices from thick pieces of fish or meat. Use it also for slicing chunky vegetables, dicing and mincing and the wide blade of this knife has the added virtue of doubling as a slice or pallet knife to transfer the food from the cutting board to the pan.
Naifu chefs knives are expertly honed from the finest Japanese multi layered steel and retain razor sharpness with the minimum of maintenance. Our Santoku Knife has a generous sized ergonomic and slip resistant grip for delicate control and for added safety.
THE WORLD’S BEST KNIFE STEEL
The ancient art of making knives with superior sharpness evolved in Japan.Now with the help of modern technology this knife steel is acknowledged to be the best in the world.
NAIFU D67 blades are formed from multiple layers of complimentary stainless knife steel compressed around a central high carbon (VG10) core. Tempered to a high hardness rating (HRC 58-60) the blades acquire ‘surgical’ sharpness that is very enduring and easily maintained.