Santoku knife, 18 cm, Icel Maître

Icel Santoku knife 18 cm – precise cutting every time

The Icel Maître Santoku knife combines Japanese knife tradition with modern manufacturing techniques. The 18 cm forged blade in high-carbon stainless steel ensures precise cutting of vegetables, fruit and smaller cuts of meat or fish. The knife is ideal for kitchens where precision and control are paramount.

Built for Japanese chopping technique

The wider blade on this Santoku knife is specifically designed for the gliding Japanese chopping technique. The scalloped edge minimises friction between the knife and the ingredient, making it easier to cut through sticky ingredients such as raw fish or soft tomatoes. The well-balanced weight gives you full control over the knife, even during extended use, thereby reducing wrist fatigue during intensive cooking.

Durability that holds its edge

With a hardness of 56 HRC, the Icel Santoku knife retains its sharpness considerably longer than standard knives. The forged stainless steel ensures not only a keen edge, but also resistance to corrosion and discolouration. The black synthetic handle provides a secure grip even with wet hands, and the ergonomic shape prevents hand fatigue during prolonged use. Please note that the knife should be washed by hand to preserve its sharpness and extend its service life.

Technical specifications

This Icel Maître Santoku knife has a precise blade length of 180 mm and features a scalloped edge that reduces resistance during cutting. The blade is made from high-quality forged stainless steel with a hardness of 56 HRC, ensuring long-lasting sharpness. The handle is made from durable black synthetic material, providing a comfortable and secure grip during use.

With the Icel Santoku knife you get:

• A precision-ground, Japanese-inspired knife for professional cooking
• Forged stainless steel blade with 56 HRC hardness for long-lasting sharpness
• Ergonomic synthetic handle ensuring comfort and control

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

Frequently asked questions

How do I care for my Icel Santoku knife?
Always wash the knife by hand with mild washing-up liquid and dry it thoroughly after use. Avoid the dishwasher, as it can damage both the edge and the handle.

What is the difference between a Santoku knife and a standard chef's knife?
The Santoku knife typically has a straighter edge and a wider blade than a traditional chef's knife, making it particularly well suited to precision cutting and chopping techniques.

AI has contributed to this text and we therefore reserve the right to correct any errors.