The American Santoku. Stays sharp >3x longer than Shun and Wusthof!
The Santoku. You may not love veggies, but if you want to be healthy you need them. That's why you need this santoku, with its gorgeous round dimples to help you fly through those peppers, carrots and zucchini. Santoku means three virtues: veggies, fish, and meat. This knife can get through all three in a breeze.
If you're a busy line cook or soon-to-be Michelin star chef, you can bust out those whetstones once every 6 weeks instead of every 2 weeks and save the ten minutes it takes to touch up your knife. That's 3 hours of savings each year! Send out to the sharpener at $10 a pop? Now you can save $173/year by sharpening less frequently.
How? We used steel developed specifically for the cutlery industry. It has exponentially more vanadium than "premium" German and Japanese knives and undergoes a 3rd generation particle metallurgy process. Nobody else does this because it's so expensive! Combined, the PM process and the special alloy make a massive difference in the the toughness, wear resistance, and ultimately, edge retention of our blades. 3x the edge retention! 60% tougher. That's why we chose it.
What home cooks are saying:
Blueharv, Dec 4, 2019
Michael, Nov 30, 2019
Bonaficio, Dec 2, 2019