The Santoku knife has a particularly sharp blade that can be used for virtually all cutting tasks. The Santoku knife is also known as the Asian alternative to the chef’s knife. It is easier, faster and sharper than an ordinary chef’s knife, and therefore makes light work of most tasks. It is particularly suitable for cutting wafer-thin slices or small cubes with great precision.
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.