I.O.Shen 160mm Santoku Knife
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HIGHLY RECOMMENDED KNIFE
Means 3 uses. Slicing, dicing & mincing
Other common names for this style of knife is East-West or Santoku.
A Santoku knife is the Japanese version of a chef knife. The knife has more steel at the tip of the blade and a flatter belly and no bolster. The knife is not rocked like a chef knife. Most people use more of a chopping motion instead of a rocking motion when cutting various types of food.
The Santoku can also be used to slice meat, and has a narrow spine for making thin cuts. The wide blade can be used to scoop diced vegetables or other ingredients into a pot or bowl and is also good for crushing garlic. A Santoku can be used on most ingredients such as fruit, vegetables, and even meat.
For many years, chef knife manufacturers have been trying to achieve the ultimate cutting edge which is rated using a Rockwell degree scale - the highest being Rockwell 62å¡. However, the brittleness of the knife has made this impossible to produce commercially without using a Damascus method, which is VERY expensive. I.O.Shen has overcome this problem by using a layer of super hard steel, Rockwell 62å¡ sandwiched between two layers of softer stainless steel, Rockwell 10å¡, to produce the ultimate chef knife cutting edge. We call this Triplex Steel Technology. The layers are infused under high pressure and temperature so the molecules intermingle to a depth of 18 - 24 microns - so separation is impossible. However, the softer layers act as protective shock absorbers to the knives cutting layer.
All the chef knives in the I.O.Shen Mastergrade range have used the very latest technology to construct a blade that is not only amazingly sharp but will also retain their edge for a phenomenal amount of time. They have been hand sharpened to a 15å¡ angle, which allows for wonderful slicing and portion control.
The unique handle design distinguishes I.O.Shen Mastergrade from any other knife. It is an essential factor in achieving balance and stability. The Tai Tang is not simply an embellishment, it is an integral part of the handle.
The handles are produced from a synthetic material, called ebonite, which is both durable and heat resistant (although we do not recommend dishwasher cleaning).
The handles of the chef knives are bonded to the blade steel using stainless steel rivets. Unlike aluminium rivets, these are corrosion resistant and have the same effect of expansion as the blade steel. The handles will remain secure for life.