Santoku knives damascus in comparison

A must-have for Every kitchen whether you are a home-cook or a professional chef, every kitchen needs a Huusk. This small kitchen knife is strong and durable and can help you improve your cooking techniques. Create new and exciting dishes today with the Huusk

COMFORT & DESIGN Elegantly designed by a chef our Damascus knife is perfectly balanced with a double beveled edge, razor sharp knife with exceptional professional performance. Our blade design is for maximum knuckle clearance allowing a closer grip of the handle to the blade guard fingers & encouraging the rocking motion cutting style to protect your hands & make easy for many hours of precise cuts eg. filleting knife, meat carving knife, chopping, raw meat, steaks, fish, vegetable & fruit.

Traditional Japanese Hand Forging Professional kitchen knives inherited from traditional Japanese hand-forging; combining cutting-edge technology with materials. Fine shaping and hammering by the knifemaker's hand to produce a gorgeous knockout texture

73 Layers Damascus Steel Made of high quality 73-layers Damascus steel, the steel core is 14Cr14MoVNb powder steel. The unique composition of powder steel combined with the special forging process has greatly improved the performance of the blade, and it also has the characteristics of corrosion resistance, rust resistance and strong toughness. After vacuum and deep freezer heat treatment, the hardness can reach 62-64HRC.

COMFORTABLE HANDLE Our knife features an ergonomically shaped handle made from resin-coated carbon fibre with gold leaf, providing ideal balance and a comfortable grip. This gives you better control and a secure grip during use, allowing you to utilise the full potential of your Damascus knife.

PREMIUM MATERIAL This 8(7.7'') Inch professional chef's knife is handmade forged from 5Cr15MoV high carbon stainless steel, the hardness is enhanced to 56-58 HRC, anti-rust and anti-corrosion. The blade is hand polished to ensure sharpness and edge retention, ergonomic wooded handle for secure grip and it s easy to hold and use. it s passed multi-channel composite processes for fine grinding and durability. We recommend hand wash it, NO dishwasher, it will last a long lifetime.

ERGONOMIC HANDLE - The POM Resin knife handle is non-slip and easy to grip offering superior comfort. Accompanied with a full bolster, the knife handle is ergonomic allowing chefs to choose between a regular, pointed finger or pinch grip.

Ideal Kitchen Cutlery The Santoku Knife is a quintessential Japanese chef knife, perfect for delicately slicing meats, vegetables, fruits, sushi, and sashimi. Its broad blade and the grooves on the blade facilitate smooth cuts. Simultaneously preventing food from sticking to the sushi knife, it enhances the efficiency of your cooking.

Ultra Sharp Carbon Steel Our knife features a unique blend of premium steels, ensuring razor-sharp precision and long-lasting edge retention. Whether you're slicing, dicing, or chopping, this knife effortlessly tackles any culinary challenge with ease

MATERIAL The entire range is crafted in the spirit of the iconic weapon of the Samurai, the Katana sword, and is made from Japanese VG-10 67-layer Damascus Steel

Classic Chef Knife - Professional chef's knife has a unique & beautiful hammered pattern and high carbon AUS-8 stainless steel blade. Through the knifemaker's manual fine knife shape and pounding out the gorgeous pounding texture, into the perfect forging art and craftsmanship

KIRITSUKE CHEF KNIFE - Kiritsuke knife is a traditional Japanese multipurpose chef's knife characterized by its slender blade and angled tip. Kiritsuke knives are prized for their versatility, as they can handle a wide range of kitchen tasks, from slicing vegetables and fish to butchering meat. The Kiritsuke knife is also valued for its aesthetic appeal, featuring exquisite craftsmanship and often adorned with intricate patterns on the blade known as Damascus or Suminagashi. Overall, the Kiritsuke chef's knife is a symbol of precision, elegance, and craftsmanship in Japanese culinary tradition.