SATAKE SWORD SMITH MACARON SANTOKU KNIFE - 17 CM - KITTEN WITH BUTTERFLY 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. An endlessly charming, curious kitten comes to life on the knife's blade, trying to catch a lightly fluttering butterfly with its tiny paws and sparkling eyes. The artwork, created 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 doesn't mean 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 you will 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 sheet of paper, yet it cuts like a laser.
- Advantages of the Santoku shape: With the characteristic curved 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 right into the pot – no more scraping with your fingers!
- Top-notch finger protection: The raised, ergonomic handle ensures that your fingers won't slap against the cutting board. It keeps a safe distance from the work area, so your manicure will thank you 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 any kitchen.
- Origin: Japanese quality, with a touch of the Macaron lifestyle.
Whether for professional chefs, for home use, or whether it's a quick dinner or a more complex feast, you won't want to reach for another knife after the Satake Macaron Santoku. Because who said a professional tool can't be incredibly cute at the same time?
KNIFE STEEL COMPARISON TABLE
|
Steel Type
|
Type |
Composition
(Main Elements)
|
Pros |
Cons |
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.
|
Average edge retention:
Requires regular sharpening.
Lower wear resistance: Compared to harder Japanese steels.
|
Kitchen knives.
Everyday carry 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 alloys.
Extraordinary edge retention:
For demanding cutting tasks.
High heat resistance:
Retains 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.
Specialty knives where edge retention is key.
Industrial cutting tools (e.g., drills, milling cutters).
|
NACHI FUJIKOSHI - JAPAN |
| MVS10Cob (DAMASCUS) |
Cobalt-alloy stainless steel |
Carbon:
1.00%
Chromium:
14.27%
Cobalt:
1.34%
Molybdenum:
0.96%
Vanadium:
0.21%
|
Good edge retention:
Due to cobalt content.
Good 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 Damascus 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:
Resistant to breaking.
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 gets sharper than many stainless steels.
Excellent cutting performance:
Base material for traditional Japanese knives.
Patina formation:
Develops a characteristic surface 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.
Applications where sharpness is paramount and maintenance is not an issue.
|
HITACHI - JAPAN |
