5" Santoku Knife Jushi

The peculiarity:

5" & 7" Jushi Santoku Knife, which can be used to easily chop vegetables or fruit. Featuring a hammer forged finish to prevent food from sticking to the blade when slicing.

The peculiarity of Asian knives lies in the blade and the tapered cutting angle of 15 degrees in Asian knives, while western knives usually have a 25 degree angle. In conjunction with the high-performance steel used, this makes Asian chef's knives so sharp, precise and at the same time light and pleasant to use. No pulling, no tearing when cutting, but more of a sliding...

Santoku or Kiritsuke?

The different types of Asian chef's knives
Hmm, what? What initially sounds funny to our ears is the Japanese term for the respective food that can be processed with the knife. The knife Kiritsuke stands for "to slit", is used as a fish knife and preferably for the preparation of sashimi. Santoku, for example, stands for the use as an all-purpose knife and means translated the three virtues (and stands for meat, fish and vegetables).

At Prusseiton , processing comes first .

• Japanese heavy-duty steel
• 7CR17CoMoV core steel
• V15° grinding angle
• rust resistant
• Masterfully balanced
• eye catcher

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