Santoku knife / Cook´s knife
The cook´s knife is also called Santoku knife from the Japanese kitchen. It works as an all around knife with many uses. With it's wider and rounded shape it's well suited to cut vegetables and also resembles the vegetable knife. A little bit smaller and lighter than the Master knife, some prefer it for finer slicing, dicing and mincing.
For people not cooking very often, the choice lies between the cook´s knife and the Master knife. Both can handle the generic cooking, though not specialized for any specific task.
High quality steel
The Damascus steel is folded many times over creating high quality steel. This through a bonding on molecular level and thus allowing sharper angles in the steel and a flexibility thanks to said bindings.
The process of making Damascus steel increases the quality of the steel types involved in the process. Read more about Damascus steel here. Our Chef knife is of 67 layered Damascus steel. The different steel types we use are, VG10 and 10CR15Mov.
Stabwood is a material with great attributes for a kitchen knife. It is highly water resistant, and doesn’t warp, or crack. As an addition the woods pattern is heighten by the agent(s) used in the manufacturing process. Read more about Stabwood here.
67 Layer Damascus Steel Comparison