Flott kniv som jeg gleder meg til å bruke til alt - og gøyal overraskelse i esken!!!
Kokkekniv 170 mm, ENJIN NO TAKUMI VG10 Damascus Santoku
Store owner replied: Tusen takk! Håper du har en flott tid med kniven på kjøkkenet!
Santoku 170 mm, ENJIN NO TAKUMI VG10 Damascus Santoku
For those who want a shorter knife than a gyuto for everyday cooking.
You have another variant of this item in your wishlist.
- Delivery in 1–3 working days in Norway
- Free delivery in Norway over 2 500,-
- 30-day returns
- Specialist shop with its own sharpening workshop
Goes with the knife
Maintenance kit, keep the knife sharp
Sale price990,-
Regular price1 189,-
Cutting board 40×30 cm, TOMATOSHARP End grain ash
Sale price1 290,-
10Good Complete Sharpening Kit
Sale price2 190,-
Regular price2 990,-
Knife case, SHINOGI Case 15-25
Sale price4 990,-
Santoku 170 mm, ENJIN NO TAKUMI VG10 Damascus Santoku
Sale price1 990,-
Choose options
Santoku 170 mm, ENJIN NO TAKUMI VG10 Damascus Santoku
Sale price1 990,-
You have another variant of this item in your wishlist.
Description
Santoku (chef's knife), 170 mm, from Enjin no Takumi. The santoku is an all-round knife for meat, fish and vegetables, shorter than a gyuto and with a wider blade.
The blade is VG10, a stainless steel, with a Damascus pattern. The handle is Western (yo) in black micarta, layers of fabric pressed in resin, which handles water well. The edge is sharpened 50/50.
VG10 is easy to look after: wash by hand and wipe dry. We sharpen it in the workshop when it needs it.
Made by
Enjin No Takumi
Enjin no Takumi makes Japanese knives in VG10 steel with a Damascus pattern: solid all-round knives at an affordable price.
All knives from Enjin No TakumiSpecifications
- Knife type
- Santoku (chef's knife)
- Steel
- VG10, stainless steel
- Blade length
- 170 mm
- Handle
- Black micarta
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- ETK-1500
- Weight
- 169 g
About the knife type: Santoku (chef's knife)
Santoku is a Japanese all-purpose knife. The name means 'three uses': meat, fish and vegetables.
The blade is slightly wider than on a gyuto or a Western chef's knife, so there is room for large vegetables. The tip gives the edge a larger contact surface, and the knife cuts well with a push cut.
About the steel: VG10
Care and maintenance
Wash by hand in warm water, and dry it straight away.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
Similar knives
