KONSTANZ 18cm Santoku Knife VG-10 2.2mm Thickness
For prepping delicious ingredients when making creative gourmet meals, the Konstanz Knife Range by Carl Schmidt Sohn provides the cutting-edge trio of kitchen knife essentials.
KONSTANZ Kitchen Knives are made of the 67 layers of finest Japanese Steel and wooden handles are ice-harden and guarantee a perfect cut. Blades are made of high-quality material VG 10 HRC 60 +/- 2 and Equipped with ergonomically shaped with real wood that is smooth and slightly rounded for a comfortable grip allow a perfect grip.
The Konstanz knife will prove impressive in its ability to aid in a variety of tasks in the kitchen such as cubing, cutting, slicing or chopping of meat, fish or vegetables as well as disjointing large cuts.
- Konstanz collection
- Forged from top quality Japanese stainless steel for exceptional durability.
- With fine taper-grounded edges for outstanding cutting performance.
- Full bolster and stainless steel end caps promote knife balance.
- Hand-sharpening and handwashing is recommended
- Blade Material: Japanese steel
- Handle Material: Real Wood
- Total:29.5L x 4W cm
Use & Care:
- Choosing the Right Knife for the Job
Using the right knife for each kitchen task is importantâ€”a knife that is too big or too small could result in a cut from too much force or over cutting, and a knife with the wrong edge for the task might mean a slip resulting in a cut.
- Simple Knife Cleaning
Use mild dish soap and clean water to remove bacteria and food residue from your knives. Do not let your knives sit dirty or wetâ€”they may rust. A dishwasher will damage knives (dulling and rust) and can also cause injury if a unsuspecting hand is caught on the sharp blade, so always hand wash your knives.Never allow your knives to soak in a sink of water or sit dirty in the sinkâ€”allowing a knife to lay out unattended may also result in an accidental cut.
- Keeping a Sharp Edge
Many people might be surprised to know that a razor sharp knife is safer than a dull knifeâ€”dull knives require force that can easily result in a slip or surprise cut that can stab or slice a finger. Quality knives will hold a sharp edge longer than cheaper knives.Your knives should be sharpened about every 60 days if you use them on a frequent basis.