Satake Noushu Masamuke Saku Chrome Santoku -kokkiveitsi

The chef's knife is suitable for cutting vegetables, meat, and fish, making it one of the most used knives in the kitchen. The very sharp blade measures 17 cm, and its sharpening angle is 15 degrees. The blade is made of high-quality stainless steel with a high carbon content and contains molybdenum. This provides excellent corrosion resistance, ensuring that the knife is long-lasting and highly durable. The handle of the knife is oval-shaped and made of rubber wood.

Japanese Satake Cutlery has been manufacturing knives since 1940 and is one of Japan's most renowned knife brands.

Japanese kitchen knives are made of very hard and thin metal. Therefore, they should not be struck or twisted against any hard materials, such as frozen or bony meat, coconuts, jar lids, etc. There is a risk of pieces breaking off the steel. High-quality kitchen knives should never be washed in a dishwasher; instead, they should be rinsed quickly with water and dried immediately after use. Storage should involve any solution that keeps the knife blades from coming into contact with other metal objects.