Forged Katai Santoku 14cm Knife

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Features

Santoku knife 14 cm

Made from Japanese VG10 steel
Hardness of 60 Rockwell
Blade length of 14 cm (5.5″)
Blade thickness of 2 mm
Grinding angle of 18 degrees
Weight 150 grams
Forged by hand in 5 layers
Packed in a luxury wooden box

Description

The Forged Katai Santoku knife 14 cm is the Japanese version of the chef's knife. The word 'santoku' means 'three virtues', which refers to the three cutting functions of the knife: fine, slices and cubes. By calling this versatility an all-rounder in the kitchen. The Forged Katai knives are made of Japanese VG10 steel with a hardness of 60 Rockwell. All Forged knives are forged by hand, which makes each one unique. The blades have a blade thickness of 2 mm and a cutting angle of 18 degrees. The Katai Santoku Knife 14 cm is packed in a luxurious wooden box and has a 10-year warranty. Also available in an 18 cm version.

Wave-like shapes were used as a source of inspiration for the design. This is reflected in the shape of the blade and how this transitions into the handle. The blade is completely forged by hand in 5 layers of Japanese VG10 steel. The hammer stroke on the blade is essentially the same as the other series. However, it has undergone additional post-processing with the help of a very fine hammer. This way of processing is a lot more intensive, but it results in a refined look with a completely unique appearance. In turn, the handle is made of root wood. The wood is first filled with resin, then pressed and subsequently modelled. Because of this process, each knife is unique in finish, size, color and wood structure.

Care and Maintenance

Cleaning

Here’s how to take the best care of your Forged knife:

Forged knives are not dishwasher safe. Clean the knife with warm water and a small amount of mild detergent. Dry it carefully immediately before storing it.
Clean and dry the knife immediately after each use. If the knife remains in contact with liquids or other substances for too long, rust spots may develop.
Clean the knife before using it for the first time. The knives may flake slightly during the first use, due to the protective layer on the steel. This is normal and will disappear after a few uses.

Maintenance

If you are not using a knife for a longer period of time, it is advisable to grease it lightly with e.g. ballistol or peanut oil. Preferably do not use olive oil, this becomes sticky and can smell.
A wooden handle can be rubbed with oil if it becomes dry. Use the same type that is used to maintain wooden serving and cutting boards, such as almond or grapeseed oil. Again, it is best not to use olive oil.

Use

- The knives are to be used only for cutting vegetables, meat, fish and bread.
- Do not use the knives for bones or frozen food.
- Preferably use a wooden or plastic cutting board to prevent the blade from being damaged and to ensure that the knife stays sharp longer.

Sharpening and maintenance

The knives can be maintained with the accompanying sharpening steel from Forged. It has been specially designed for this purpose and offers a high quality sharpening steel that is oval in shape and has a diamond coating.
Depending on the use of the knives we recommend that you have them sharpened e.g. 1 or 2 times a year by a professional sharpened by a professional knife sharpener.

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