Utrolig pen og god kniv for dem som foretrekker lette kniver. Og ikke minst miljøvennlig. Anbefales virkelig






For those who want a shorter knife than a gyuto for everyday cooking.
Saisei IRO: Japanese blade in SLD steel, handle designed by us and cast by hand in Trondheim. No two are alike.
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We designed the handle ourselves after years of sharpening in the workshop: octagonal, like a Japanese handle. Plasteriet in Trondheim casts it by hand to our design, from collected plastic, one at a time. The colour will be as in the picture, but the marbling is your own. In the workshop we fit the handle to the blade and adjust it.
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.
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.