JAPANESE CRAFTMANSHIP MEETS SCANDINAVIAN DESIGN
Kitchen knifes with Japanese Damascus steel
Many Western chefs prefer Japanese kitchen knives due to their superior sharpness and durability. An important issue when choosing a knife is that it fits well into your hand. Also, it has to be the proper one for the specific purpose. Therefore, the new range o f Nordic kitchen knives includes 5 different knives.
Damascus steel - a heritage from the Samurais
The knives in the Eva Solo Nordic kitchen series are a new product that is more than 2,000 years old. They are manufactured according to ancient Japanese traditions that employ the same techniques used to produce Samurai swords. Here, skilled metalworkers have laid 66 layers of Damascus steel around the core, which constitutes the 67th layer. The result is a sharper, harder and more balanced knife. The method results in an extremely sharp blade, high flexibility and a narrow spine. The handle sits comfortably and securely in the hand, shaped according to its anatomy. The knife features a quillon for resting your thumb on. This allows you to work with greater precision and control, whether you are trimming a steak, chopping vegetables or cutting bread.
Care and sharpening
To stay sharp, the knife will need whetting regularly. This should be done using a whetstone. Hold the knife at an angle of 13-15° while passing the knife over the whetstone.
For correct use of the whetstone, refer to the instructions for the whetstone used. For optimum protection of the blade, the knife should be kept on a magnetic knife strip, in a knife block, or in its original packing when not in use.
Cleaning your knife
- Always wash the knife by hand immediately after use
under warm running water with a little soap. The knife is not dishwasher-safe.
- Dry the knife with a tea towel immediately after washing.
The right knife for the right job
Different knifes have different purposes. Our range of Nordic kitchen knifes include five different knifes that each have their own advantages.
The Santoku knife is particularly sharp, and can be used for virtually all cutting tasks in the kitchen – vegetables, fish or meat. The Santoku knife is also known as the Asian alternative to the chef’s knife. The scallops – or kullens – make working with the knife even easier, as meat and vegetables fall away easily from the narrow blade. This makes it particularly suitable for cutting wafer-thin slices or small cubes with great precision. Thanks to the shape of the handle, the knife always sits firmly and safely in your hand.
Blade lenght: 18 cm
The chef’s knife is suitable for virtually all cutting task in the kitchen requiring razor-sharp performance and is therefore the preferred choice of chefs. The sharpness of the blade ensures efficient slicing, carving and chopping. Thanks to the shape of the handle, the knife always sits firmly and safely in your hand.
Blade lenght: 20 cm
The bread knife’s long, sharp blade ensures that it only takes a few light strokes to cut beautiful slices of even freshly baked bread. As one of the most frequently used knives in the kitchen, it is particularly important that the knife is extremely sharp and hard-wearing. Thanks to the shape of the handle, the knife always sits firmly and safely in your hand.
Blade lenght: 24 cm
The vegetable knife is specially developed for chopping and slicing even hard vegetables. Its sharp blade cuts perfectly, which makes working in the kitchen easy and safe as you can slice, dice and cut julienne sticks with great precision. Thanks to the shape of the handle, the knife sits firmly and safely in your hand when working with vegetables on a cutting board.
Blade lenght: 13 cm
The paring knife provides full control when cutting and chopping herbs and small vegetables. Its sharp blade cuts perfectly, which makes working in the kitchen easy and safe as you can slice and chop with great precision. Thanks to the shape of the handle, the knife sits firmly and safely in your hand, whether you are using a cutting board or peeling fruit or vegetables.
Blade lenght: 9 cm
a good knife deserved a good cutting board and to be stored in a way that keeps the blade sharp for as long as possible. See our options below.