Yaxell Kaneyoshi Santoku Knife 165 mm, Art. 30568

The Yaxell Kaneyoshi Santoku knife, 165 mm, Art. 30568, is a versatile Japanese kitchen knife with a wide straight blade, built for the everyday cutting of vegetables, meat and fish. The name santoku translates as three virtues, referring to the three main food groups this knife handles well. In school, kindergarten and hospital kitchens, a santoku knife is often the cook's main working tool, since the daily menu usually requires switching between vegetables, meat and fish throughout the shift.

The blade is made of three-layer SK5 steel (Kaneyoshi series, 3 layers, blade material — carbon steel), with a Rockwell hardness of 60 HRC and a sharpening angle of 12.5°. The wide straight blade keeps steady contact with the cutting board during slicing, while its moderate weight makes extended use less tiring. The handle is made of magnolia wood, a material traditionally used in Japanese knife making.

Features

• Yaxell Kaneyoshi series — three-layer blade construction.
• Knife type — Santoku, versatile straight blade.
• Blade length — 165 mm.
• Blade steel grade — SK5 steel.
• Blade material — carbon steel.
• Blade hardness — 60 HRC on the Rockwell scale.
• Sharpening angle — 12.5°.
• Magnolia wood handle.
• Handle color — wood.

Specifications

Carbon steel knives need careful care: hand washing right after use, thorough drying before storage, keeping the knife separate from other utensils in a wooden block or on a magnetic strip, and regular edge maintenance with a honing steel. This care helps the blade stay sharp longer. The knife is suitable for equipping an institutional kitchen with a versatile working tool for the cook and can be included in procurement specifications for kitchen inventory in schools, kindergartens, hospitals and other public institutions.