SATAKE VIA KITCHEN JAPANESE UTILITY KNIFE - 13.5 CM - THE MASTER OF VERSATILITY
ADDITIONAL INFORMATION:
One of the most versatile pieces in the Via Kitchen series is this 13.5 cm utility knife, which serves as the perfect transition between large chef knives and small paring knives. The blade's specialty is the black oxide coating, which not only gives the knife an elegant, modern look but also increases corrosion resistance and reduces food sticking during cutting.
What are the advantages of utility knives?
The utility knife is a true all-rounder in the kitchen. When a chef's knife is too large and a paring knife is too short, this 13.5 cm blade offers the golden mean:
- Versatile use: Excellent for chopping vegetables, slicing fruit, and even precise trimming of smaller meat portions.
- Even at the table: Due to its elegant appearance and optimal size, it excels not only in preparation but also as a stylish and efficient tool for serving boards, cold platters, or steaks.
- Maximum control: The medium blade length provides extraordinary maneuverability. You can make millimeter-precise cuts even where larger knives would be too robust.
- Tireless work: Thanks to its lightweight and balanced design, the hand does not get tired even during long slicing sessions.
Natural Elegance: The Ash Wood Handle
The Satake Via Kitchen knife features an ergonomic, light ash wood handle. Ash is famous for its durability and beautiful grain. Its grip is natural, warm, and stable, which is essential for safe and comfortable work in the hustle and bustle of the kitchen.
Key Features:
- Series: Satake Via Kitchen
- Blade: 13.5 cm stainless steel with special black oxide layer
- Handle: Premium ash wood
- Function: Versatile kitchen and table use (chopping, slicing, serving, dining)
- Design: Contrast of elegant dark blade and light wood
The Satake Via Kitchen utility knife is a reliable companion that holds its own in every situation, from precise kitchen prep to stylish serving board dinners.
KNIFE STEELS 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 normal frequency of 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 use 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 production technology.
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, mills).
|
NACHI FUJIKOSHI - JAPAN |
| MVS10Cob (DAMASCUS) |
Cobalt-alloyed stainless steel |
Carbon:
1.00%
Chromium:
14.27%
Cobalt:
1.34%
Molybdenum:
0.96%
Vanadium:
0.21%
|
Excellent edge retention:
Due to cobalt content.
Excellent
corrosion resistance:
Thanks to the alloys.
Balanced performance:
For professional knives.
Excellent toughness:
Often compared to VG10 due to similar composition.
|
Currently only available in Damascus version.
More expensive than simple stainless steels.
|
High-end kitchen knives.
Quality pocket knives.
General-purpose knives where 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.
|
Entry-level (home) kitchen knives.
Diving knives (high corrosion resistance).
Food industry tools.
|
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:
Base material for traditional Japanese knives.
Patina formation:
Develops a characteristic surface over time.
|
Prone to rust: No chromium content.
Maintenance intensive:
Requires careful cleaning and storage.
Recommended for expert hands!
|
High-quality Japanese kitchen knives.
Razors.
Applications where sharpness is paramount and maintenance is not an issue.
|
HITACHI - JAPAN |
