This beautiful handcrafted set of Santoku and Petty knives are the perfect combination for the kitchen.
VG1 Hammered (Stain resistant steel)
Made in Japan.
Blade Length: 16.5cm and 13.5cm
Hardness: 58-59 ±2HRC
About Santoku Knives
Santoku (三德) translates as "three virtues". The name relates to the versatility of this blade shape, for instance for vegetables, meat or fish. It is the best-selling shape of blade in Japan. The design is a mix between a Gyuto and Nakiri.
Traditionally, it has a very flat blade profile, although recently companies have begun making more curved blades to cater to western habits. Since they are flatter, the wrist is in a more natural position and the shoulder does not need to be raised as high when using this knife, so you do not require as much room to cut.
About Petty Knives
Petty knives are a small general-purpose knife that is used for peeling, shaping and slicing fruit and vegetables. It is also used for chopping hers and making garnishes. The knife is very nimble and easy to control because of its small size and narrow blade. It is therefore the ideal knife for making precise cuts.
Care and Use Instructions
- Suitable for use on fish, meats and vegetables.
- Do not use on frozen foods or bones. The blade could chip or break.
- Only use natural wood or plastic cutting boards. Never use stone, glass or other rigid cutting surfaces.
- Hand wash with warm soapy water, rinse clean and dry after each use.
- Always apply a small amount of oil after each use. We recommend Tsubaki oil (Japanese Camellia Oil) which has been used for centuries by Japanese knife makers to protect all types of steel.
- Avoid prolonged immersion in liquids (water, solvents, etc).
- Do not clean in the dishwasher.
- Sharpen using a whetstone or a quality knife sharpener.
- As this knife is a Japanese style, the blade has been sharpened at a 15 degree angle. This means the edge is sharper and will cut with more precision than a western style 20 degree bevel.
- Store your knife in a dry place (out of the sheath).
- As a minimum, wipe the blade with oil, 3 to 4 times a year to stop rust forming (more often if near water).
- Given the right conditions, even stainless steel can rust. If you are in a humid climate or coastal region it is important to keep your knife's blade protected with a quality knife oil.