Description

Santoku glow-in-the dark knife. Because why not. Karin was in charge of the handle design. From our collection of handle materials she picked Olive Wood, a white spacer, a piece of dark Roman Oak and a piece of glow-in-the dark material. When in normal daylight, this material has a very nice greenish color. The strange effect of lighting up in the dark is something we all know and so it’s coolness doesn’t need to be explained.

Santoku knife

A Santoku is a medium-sized, multipurpose kitchen knife of Japanese origin that has a lightweight blade with a straight or slightly curved cutting edge and a spine that curves downward to the tip. The Santoku has long been the Japanese equivalent of a chef’s knife. Compared with a classic chef’s knife, the Santoku is typically shorter and has a thinner blade, a stubbier tip, and a straighter edge.

Carbon Steel

Our blades of carbon steel are made from discarded circular saw blades. While stainless steel is the most common material for kitchen knives, carbon steel is often the preferred choice of culinary professionals. That’s because a carbon steel blade, when properly cared for, holds a sharp edge for a long time.

Because there is a relatively large amount of carbon in the steel, the blade is very hard, but therefore not stainless. This means that the knife discolours quickly, especially when fruit acids are involved, for example. Depending on what you have cut, you can find different shades of grey on the blade. This is also called patina and is nothing to worry about. The patina partly ensures that the knife is less susceptible to rust in the long term. The knife will never become rust-free, which is why good maintenance is important.