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Asian Santo knife from the mill knife factory Robert Herder
Mill knives are known for their carbon steel. This high carbon steel is much harder than stainless steel. This allows it to be sharpened thinner and sharper. The knife also stays sharp much longer but does rust. The rust does not give off an odor or taste but discolors the knife.
Dunschliff honed
Thanks to the dunnschliff method, the mill knives are sharpened much thinner than normal european knives and you will have less resistance when cutting. The handle is made of red cherry wood and gives each knife a unique look. The knives are not dishwasher safe. They are quick to clean with a sponge under the tap.
- Asian chef's knife of 16.5 cm
- Stays sharp for a long time
- Very thin blade
- The blade discolors after a while
- Not dishwasher safe
Specification
Product Details | |
Type | Knife |
Category | Knives |
Details Blade | |
Steel Type | Carbon |
Type of knife | Santoku |
Steel grade | Carbon |
Hardness(Rockwell HRC) | 60 |
Blade finish | Polished |
Origin of steel | Germany |
Blade length | 160 mm |
Sharpening | Double Bevel |
View More |
UPC | 4002108268876 |
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