Chef's knife, Japanese style, 18 cm, Icel Technik

Icel Technik Santoku – precise cutting in Japanese style

The Icel Technik Santoku chef's knife at 18 cm combines Japanese-inspired design with lasting quality. With a 180 mm blade in stainless steel and a hardness of 56 HRC, this versatile knife gives you precise control when preparing meat, fish and vegetables alike.

Ideal for professional kitchens and food enthusiasts who value sharpness and balance in their kitchen tools.

Precision and durability in every detail

The wide blade of this Santoku knife gives you optimal control when slicing, dicing or chopping. The stainless steel blade with a hardness of 56 HRC ensures the knife stays sharp for a long time, even with daily use. The hand-honed edge cuts cleanly through ingredients without crushing them, preserving both flavour and texture in your dishes.

Comfort and safety in the kitchen

The ergonomic handle in black Polyoxymethylene (POM) provides a secure grip, even with wet hands. The stainless steel rivets ensure the handle remains firmly attached to the blade, minimising the risk of accidents during use. Weighing just 150 grams, the knife sits comfortably in the hand and reduces fatigue during extended use, allowing you to concentrate fully on your cooking.

Technical specifications and maintenance

This Icel Technik Santoku is made from stainless sheet steel with a blade length of 180 mm. To preserve the knife's quality and sharpness, hand washing and thorough drying after use is recommended. The knife is not dishwasher safe, as high temperatures and aggressive cleaning agents can damage both the edge and the handle.

With the Icel Technik Santoku you get:

• A versatile Japanese-inspired chef's knife with optimal sharpness
• Ergonomic design for safe handling, even with wet hands
• Lasting quality in stainless steel with a hardness of 56 HRC

You are always welcome to contact our customer service at web@hwl.dk for further information.

Frequently asked questions

How do I best maintain my Santoku knife?
Wash the knife by hand with mild washing-up liquid and dry it thoroughly after each use. Avoid the dishwasher and use a honing steel regularly to maintain the edge.

What distinguishes a Santoku knife from a regular chef's knife?
A Santoku knife typically has a wider and flatter blade with a less pronounced tip, making it particularly well suited to precise slicing and chopping of meat, fish and vegetables.

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