Chef's Knife with Stainless Steel 210mm - Oukoku Ryu - 99 Layers - Stabilized Poplar Wood - 62 HRC

Sanotoku knife in 99 layers of Damascus with extreme sharpness

This Santoku knife from the Ryusen Hamonos Oukoku Ryu series is handcrafted by Japanese masters with a 700-year tradition. The blade consists of 99 layers of Damascus steel with a core of Super Gold 2 steel, hardness 62 HRC, and a stabilized poplar wood handle that ensures optimal balance.

It is ideal for precision cutting of meat, fish, and vegetables, with the 170 mm long blade providing optimal control.

World-class Japanese craftsmanship

The 99 layers of Damascus steel in this Santoku knife not only create a beautiful pattern but also ensure exceptional strength and sharpness. The core of Super Gold 2 steel is made through advanced powder metallurgy, resulting in an edge that stays sharper longer than conventional knives. The stabilized poplar wood handle is treated with resin, making it resistant to water and temperature changes.

A knife that elevates your cooking

With this Santoku knife, you have a tool that allows you to work with the same precision as professional chefs. The perfect balance of weight (174 g) and length gives you full control over the cutting process. The knife's extreme sharpness and durability mean you can cut faster, more accurately, and with less effort—resulting in better outcomes and greater enjoyment in cooking.

Maintenance and handling

This knife requires careful handling to maintain its outstanding characteristics. The hard steel (62 HRC) offers exceptional sharpness but also has glass-like properties. Therefore, avoid twisting, bending, or striking the knife. With proper maintenance, this knife will be a faithful companion in your kitchen for many years.

Important information about Santoku Oukoku Ryu:

• Handmade in Japan with 99 layers of Damascus steel and Super Gold 2 core
• Perfect balance with a weight of 174 grams and a blade length of 170 mm
• Stabilized poplar wood handle that is resistant to water

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?

Always wash the knife by hand immediately after use and dry it thoroughly. Never use a dishwasher. Regularly sharpen the knife with a high-quality whetstone to maintain optimal sharpness.

What is the difference between a Santoku knife and a regular chef's knife?

The Santoku knife typically has a shorter and wider blade with a flat profile instead of the curved edge of a Western chef's knife. This makes it particularly suitable for chopping techniques and precision cutting of vegetables, meat, and fish.

AI has assisted with the text and therefore there may be some inaccuracies.