Chef's Knife - Stainless Steel - Black - 180mm

Icel Technik Santoku - precise cutting in Japanese style

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

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

Precision and durability in every detail

The wide blade of this Santoku knife provides optimal control for slicing, dicing, or chopping. The knife's stainless steel blade with a hardness of 56 HRC ensures it stays sharp for a long time, even with daily use. The hand-ground edge delivers a sharpness that cleanly cuts through ingredients without crushing them, preserving both flavor and texture in your dishes.

Comfort and safety in the kitchen

The ergonomic handle made of black polyoxymethylene (POM) offers a secure grip, even with wet hands. The stainless steel rivets ensure that the handle remains securely attached to the blade, minimizing the risk of accidents during use. Weighing only 150 grams, the knife feels comfortable in hand and reduces fatigue during extended use, allowing you to focus entirely on your cooking.

Technical specifications and maintenance

This Icel Technik Santoku is made from stainless plate steel with a blade length of 180 mm. To maintain the knife's quality and sharpness, it is recommended to wash it by hand and dry it thoroughly after use. 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 will receive:

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

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

Frequently asked questions

How do I best maintain my Santoku knife?
Wash the knife by hand with mild soapy water and dry it thoroughly after each use. Avoid the dishwasher and use a honing steel regularly to maintain sharpness.

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

AI has assisted with the text, and therefore, errors may occur.