SATAKE SWORD SMITH MACARON SANTOKU KNIFE - 17 CM - PEEKING CATS LASER ENGRAVED PATTERN
ADDITIONAL INFORMATION:
This adorable Satake Santoku kitchen knife is an absolute dream for cat lovers, bringing pure joy to the kitchen with every single slice. These peeking kittens are just waiting for you to dive into your kitchen adventure! The graphic, made with MOPA laser engraving, perfectly captures the playful, lovely nature of cats and the boundless love towards them, while harmonizing fabulously with the pleasant, soft pink shade of the handle.
The Satake Sword Smith Macaron Santoku is not just a knife, but your most stylish ally in culinary battles. This 17 cm beauty proves that professionalism and cheerfulness can indeed coexist on a cutting board: behind the striking pink handle lies a true Japanese precision tool.
What is a "Santoku"? – The Legend of the Three Virtues
The word "Santoku" (三徳) literally means: "three virtues". No, it does not mean that the knife is patient, kind, and can keep a secret (though who knows?). The name refers to the three main pillars of Japanese culinary art: meat, fish, and vegetables.
Why will you love it?
- Featherweight champion: Only 106 grams. This means you will get tired of reading the recipe sooner than slicing. It is as light as if you were just holding a piece of paper, yet it cuts like a laser.
- Advantages of the Santoku shape: With the characteristic curved-back edge, you can rock on the cutting board like a professional chef, and the wide blade functions as a scoop. Once you are done chopping, simply guide the onions onto the blade and it can go right into the pot – no more scraping with fingers!
- Finger protection at its finest: The raised, ergonomic handle ensures that your fingers do not slap against the cutting board. It keeps a safe distance from the workspace, so your manicure will be grateful for it too.
Key Features:
- Model: Satake Sword Smith Macaron Santoku
- Blade length: 17 cm
- Weight: Featherlight 106 g – say goodbye to wrist pain!
- Three Virtues: Masterful performance for meat, fish, and vegetables.
- Style: Iconic pink handle that brightens up every kitchen.
- Origin: Japanese quality, with a dash of Macaron feeling.
Whether for professional chefs or for home use, whether it is a quick dinner or a more complex feast, after the Satake Macaron Santoku you will not want to reach for another knife. Because who said a professional tool cannot be incredibly cute at the same time?
KNIFE STEEL COMPARISON TABLE
|
Steel Type
|
Type |
Composition
(Main elements)
|
Advantages |
Disadvantages |
Typical Use |
Manufacturer |
| AUS-8A |
Mid-range stainless steel |
Carbon:
0.70 - 0.75%
Chromium:
13.00-14.50%
Molybdenum:
0.10-0.30%
Vanadium:
0.10-0.26%
|
Good corrosion resistance:
High chromium content.
Easy to sharpen:
Average hardness.
Decent edge retention:
Perfect for everyday use.
Cost-effective:
Common choice in mass production.
|
General edge retention:
Requires regular sharpening.
Lower wear resistance: Compared to harder Japanese steels.
|
Kitchen knives.
Everyday use pocket knives.
Fixed blade knives.
|
AICHI - JAPAN |
| FAX-38 |
High-speed steel (HSS)
Special purpose steel
Japanese carbon steel
|
Carbon:
1.23-1.33%
Tungsten:
5.70-6.70%
Molybdenum:
4.70-5.30%
Vanadium:
2.70-3.20%
Cobalt:
8.00-8.80%
|
Excellent wear resistance:
Due to high hardness and alloying elements.
Extraordinary edge retention:
For demanding cutting tasks.
High heat resistance:
Retains its hardness even at high temperatures.
|
Harder to sharpen:
Due to extreme hardness.
Higher price:
Due to high alloy content and manufacturing technologies.
Not stainless:
Japanese carbon steel.
Recommended for expert hands!
|
Professional chef knives.
Special knives where edge retention is key.
Industrial cutting tools (e.g., drills, milling cutters).
|
NACHI FUJIKOSHI - JAPAN |
| MVS10Cob (DAMASCUS) |
Cobalt-alloyed stainless steel |
Carbon:
1.00%
Chromium:
14.27%
Cobalt:
1.34%
Molybdenum:
0.96%
Vanadium:
0.21%
|
Good edge retention:
Due to cobalt content.
Adequate corrosion resistance:
Thanks to the alloys.
Balanced performance:
For professional knives.
Good toughness:
Often compared to VG10 due to similar composition.
|
Currently only available in damascused version.
More expensive than simpler stainless steels.
|
High-end kitchen knives.
Quality pocket knives.
General purpose knives where a durable edge is needed.
|
NACHI FUJIKOSHI - JAPAN |
| U420J2 |
Low carbon stainless steel |
Carbon:
0.15-0.36%
Chromium:
12.00-14.00%
Manganese:
1.00%
Nickel:
1.00%
Silicon:
1.00%
Sulfur:
0.03%
|
Excellent corrosion resistance:
High chromium content.
Easy to sharpen:
Relatively soft. (Compared to other Japanese steels.)
Very flexible:
Hard to break.
Cost-effective:
Basic Japanese stainless steel.
|
Frequent sharpening:
Compared to harder Japanese steels.
|
Basic (home) kitchen knives.
Diving knives (high corrosion resistance).
Food industry equipment.
|
NIPPON KOSHUHA - JAPAN |
|
SHIROGAMI
(WHITE PAPER STEEL)
|
Japanese carbon steel (Traditional) |
Carbon:
1.25-1.35%
Manganese:
0.20-0.30%
Phosphorus:
0.02%
Silicon:
0.010-0.20%
|
Extreme sharpness:
Very fine grain structure and high carbon content.
Easy to sharpen:
Often sharper than many stainless steels.
Excellent cutting performance:
Basic material for traditional Japanese knives.
Patina formation:
A characteristic surface develops over time.
|
Prone to rust: No chromium content.
High maintenance:
Requires careful cleaning and storage.
Recommended for expert hands!
|
High-quality Japanese kitchen knives.
Straight razors.
Uses where sharpness is paramount and maintenance is not an issue.
|
HITACHI - JAPAN |
