Santoku knife - cm. 16

Knives of the "Sushi Line" have special stainless steel blades 4199 Nitrogen B with high carbon content.
A rigorous heat treatment to the blades ensures a high hardness and a uniform microdrilling, which is essential to get a vigorous and lasting edge of the blade.
In respect of the Eastern tradition, sharpening is done on one side only. This feature, combined with high quality steel, heat treatment and the care in the finishing process, allows to get a clean cut, to enhance the quality of the cooked products.
The POM handles, suitable for foods, are perfectly balanced with the blade.