Yoshihiro Blue steel Santoku Chef Knife 180mm (Black Pakkawood Handle) with Hi-Soft High Performance Professional Grade Cutting Board SetProduct Code: AOSA180MS + HSOFS
Use the best cutting surface available on the market to compliment your premium knives. This high quality synthetic material will immediately improve your knifes edge retention along with improving its lifespan. Easy to clean, anti-bacterial, and made in Japan.
Perfect gift! Kitchen knife set The Santoku is a chef knife used for cutting meat, fish and vegetables and this high quality synthetic material Hi-Soft High performance cutting board is specifically designed to minimize the stress on both your hand and on your knifes blade edge.
The Yoshihiro 7" Blue Steel Santoku Japanese Chefs Knife is designed for multipurpose use and is great for home chefs. Handcrafted with consideration for all tasks, this knife has a good balance of length, curve, and height. It is great for slicing, chopping, and dicing and for use with meat, fish, and vegetables. Forged with blue steel #2 and clad with softer steel on the sides, giving it a HRC of 62-63, this knife was made to be durable. It is more forgiving to exposure of water, while still having superior edge retention and ease of sharpening thanks to its hard steel core. Its beautiful texture, made from the hammered steel surrounding the blade, gives this knife an elegant look while also keeping food from sticking to it. With its black, pakkawood handle, this blue steel Santoku knife is great for those who want a professionally made knife for home use. The Yoshihiro 7" Blue Steel Santoku Japanese Chefs Knife includes a magnolia wood saya cover, knife oil, and rust eraser set.
The Yoshihiro Hi-soft Cutting Board is one of the best cutting surfaces available on the market. Carefully made in Japan using soft polyvinyl acetate, this high quality synthetic material is specifically designed to minimize the stress on both your hand and on your knifes blade edge. Using your knives on this board will result in an immediate improvement in your blades edge retention, and consequently, a longer lifespan for all of your knives. The impact of the cutting board becomes significantly larger as the quality of the knife used on it becomes greater. In other words, in order to get the best out your premium knives, it is necessary to use it on a premium cutting board. This is the reason Hi-soft cutting boards are used in many upscale sushi restaurants where chefs use premium single edged sashimi knives which have razor thin blades that are extremely sharp but also delicate.
High Quality Synthetic Plastic - Soft Polyvinyl Acetate
Easy to clean
Hand Crafted in Japan
*Do not place in dish washer
|HRC||62-63||Handle Material||Black Pakkawood
|Grade||Aoko Blue Steel Stainless Clad
||Bolster Material||Stainless Steel
|Stain Resistant||Yes, except along the cutting edge||Handle Shape||Western|
|Blade Material||Blue Steel #2||Saya Cover||Magnolia|
|Edge Angle||Double Edged||Cutting Board||Hi-Soft|