The Damascus Santoku Epoxy Sapphire from Horl Japan can be recognized by the high blade where the spine of the blade only slopes close to the tip. An advantage of a santoku knife is that they are lighter than most European kitchen knives and are therefore slightly easier to handle. Striking is the beautiful blue sapphire epoxy. This knife is therefore not only functional, but also a real eye-catcher in your kitchen.
The Santoku knife is very popular in Japanese cuisine. The santoku knife is suitable for "three purposes", namely cutting, chopping and carving vegetables, meat and fish. Damascus Santoku Epoxy Sapphire knives from
Horl are unique for any kitchen.
This edition of the Epoxy Sapphire Series is finished to perfection. The damask steel blade continues in a beautiful epoxy sapphire bolster. One half of the handle is made of European oak. The European oak flows into the beautiful blue sapphire epoxy. All this is finished with 1 gold and 2 black rings at the handle of the knife. Each handle is different and is truly a work of art in itself.
- 67 layers of VG-10 damask steel
- Hardened to 61 HRC Rockwell
- Razor-sharp santoku knife with a blade of 18 centimeters.
- The best in its price range
Comfortable
All blades are extremely sharp. Due to the perfect balance, they lie comfortably in your hand. Cutting food has never been so easy and fun!
Handmade in detail
Because the knives are handmade, attention has been paid to every detail during production. This way you get the best quality Japanese knives.
Perfect grip
The damask steel blade continues in a beautiful epoxy sapphire bolster. One half of the handle is made of European oak. The European oak flows into the beautiful blue sapphire epoxy. All this is finished with 1 gold and 2 black rings at the handle of the knife. Each handle is different and is truly a work of art in itself. This creates the perfect grip.
Japanese VG10 67 layers damask steel
Horl Knives are unique as most of them are handmade. Both sides of the knife consist of 33 layers of the best Japanese steel. These layers are placed against a layer of VG10 steel, giving you a knife of 67 layers. This is also called Damask steel. The production technique is centuries old and results in stronger and harder knives. This makes the knives indispensable for every kitchen.
