Santoku Knife VG-10 2.2mm Thickness 12.5cm KONSTANZ

Carl Schmidt Sohn's Konstanz Knife Range provides the cutting-edge trio of kitchen knife essentials for prepping delicious ingredients when making creative gourmet meals.

KONSTANZ Kitchen Knives are made of 67 layers of the finest Japanese steel, with ice-hardened wooden handles that ensure a perfect cut. Blades are made of high-quality material with a hardness of VG 10 HRC 60 +/- 2 and are ergonomically shaped with real wood that is smooth and slightly rounded for a secure grip.

The Konstanz knife will impress you with its versatility in the kitchen, including cubing, cutting, slicing, and chopping meat, fish, and vegetables, as well as disjointing large cuts.

Features:

• Collection Konstanz
• Forged from high-quality Japanese stainless steel for long-term use.
• Cutting performance is enhanced by fine taper-grounded edges.
• Knife balance is improved by the full bolster and stainless steel end caps.
• It is suggested that you sharpen and wash your knives by hand.

Dimension:

• 12.5cm Santoku Knife: (L) 22.5 x (W) 3 x (H) 2cm

Material:

• Japanese Steel
• Handle Material: Real Wood

Details:

• Warranty: 1 Year
• Colour: Silver
• Package Content: 1 x  12.5cm Santoku Knife

Use & Care:

• Choosing the Right Knife for the Job
  Using the right knife for each kitchen task is important—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 wet—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 sink—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 knife—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.