KOYOSHI Series

The Santoku knife is designed for shredding vegetables, thin slicing, cutting meat and fish. 

There are indentations on the left side of the blade, and the right side has a slight convex lenticularity. 

This is typical of the finest Japanese blades. 

The grooves in the surface make it easier to use: they retain air when cutting, so the food does not stick to the blade. Lens shape, on the other hand, provides less adhesion to the right side of the cut pieces, which is important when shredding products quickly. Such a knife is a godsend for a cook.

Kitchen knives of the KOYOSHI series are made of high-alloy German steel X50CrMoV15, hardened to 57 units on the Rockwell scale.

They are highly durable and suitable for frequent use.

The blades have double-sided symmetrical sharpening along the entire length of the cutting edge, which ensures easy cutting and grooving.

Each model is equipped with a stainless steel bolster that evenly distributes the load during operation.

The ergonomic polypropylene handle is firmly fixed with two screws.

Thanks to its matte finish, it is slip-resistant and ensures safe handling.

To prolong the life of the knife, it should be washed by hand.