Santoku Knife: The Essence of Japanese Tradition in the Kitchen

The Santoku is a knife that needs no introduction. A real joker in the kitchen, especially when working with vegetables. Nimble and light, it glides across the cutting board, chopping and mincing with precision. When form is combined with the substance of first-class materials, the result can only be of the highest standard.

Blade: SanMai VG10 Damascus stainless steel with 67 layers
Handle: Blue Micarta
Blade length: 180 mm.
Handle length: 130 mm.
Blade thickness: 2.2 mm.
Total length: 300 mm.
Weight: 194 g.
Note: Do not wash in the dishwasher.

Packaging: Elegant black cardboard box with technical information and product history - the package includes a polymer blade guard to protect the knife.

Renkei (連携) is a Japanese term that means collaboration, coordination, or connection. It is used to express the idea of working together, in close cooperation, to achieve a common goal or to create synergies between different people or organizations.

This project, born from the collaboration between Coltelleria Collini in Busto Arsizio and Coltelleria Due Cigni in Maniago, is an excellent example of synergy between two Italian companies specializing in the world of cutlery.

The Japanese VG10 steel used in this project, laminated to 67 layers and produced by Takefu Steel, is renowned for its extraordinary properties of strength, durability, and the ability to maintain a prolonged sharpness over time. These characteristics make the steel ideal for the production of high-quality knives.

The 67-layer lamination technique gives the steel superior strength and flexibility compared to traditional steels. Additionally, the use of this Japanese steel gives the knives a distinctive and elegant design, with a particular wave pattern on the surface of the blade that forms during the manufacturing process.

The collaboration between Coltelleria Collini and Coltelleria Due Cigni highlights how the combination of skills and traditions of two Italian entities can lead to the creation of high-quality products, capable of competing with the best kitchen knives on the international market.

Thanks to the use of precious materials and attention to detail, these knives combine the excellence of Made in Italy with the high quality of the Japanese tradition in the cutlery sector.

What a chef's knife is for European kitchens, the Santoku knife is for Japan and all of Asia - so versatile in shape, weight and blade that it can be used to grind and mince herbs, vegetables and fruit, as well as to prepare fish and meat. The sharp blade of the Santoku allows for both regular cuts and very thin cuts - it is therefore now indispensable in all kitchens in the world.

Recommended use: Cut of vegetables - minced - beaten
Blade length: 17cm

THE CLASSIC SERIES

The Handles: made of synthetic material and joined with a triple riveting ensure a perfect seal, excellent stability and guarantee dishwasher safe.
The Blades: are obtained using the best steels and combining the most qualified elements (chromium 15% - carbon 0.5% - molybdenum - vanadium).
The creation of a WUSTHOF forged knife requires the passage of about 40 processing cycles.

Maintenance

Proper maintenance prolongs the life of the knife, makes work easier and safer and reduces the consumption of the wire. Some advices:
- Pay attention that the knives placed in the dishwasher collide with other objects; the blades could be damaged.
- Knives guaranteed for dishwashers that are not immediately washed in the machine should be rinsed under the water tap to remove the remains of highly corrosive foods (fats, vinegar, fruit juices).
- Make sure if the knives no longer cut perfectly, have them rectified or sharpened by professionals in the sector.

The WUSTHOF knives sold by us are personally checked and further sharpened, in order to guarantee you the certainty of an excellent purchase.

All Wusthof products we sell are indelibly silk-screened with the Coltelleria Collini logo (as shown in the image). This marking guarantees the buyer to have the certainty of quality, traceability, guarantee over the years and a future privileged assistance on the product purchased from Coltelleria Collini.

The Masahiro knives come directly from the city of Seki, Japan.

The quality of these Masahiro knives is very high and they are characterized by an asymmetric processing of the blades: the left side of the blade is flat, the other side of the knife is beveled up to the edge and then polished. This modern Japanese blade design translates into a superior cutting capacity.

The MV series is made of molybdenum vanadium stainless steel MBS-26 (similar to a Sandvik 19C27 or a 440C and predecessor of the VG-10). The handles are riveted to a full tang with thin layers of black-stained wood pressed into a transparent (but not polished) polyamide.

Recommended use: Vegetables

Country of production: Japan
Type of production: Industrial
Blade: Hitachi stainless steel MBS-26 at 58HRC
Handle: Synthetic, riveted
Blade length: 175mm.
Blade thickness: 2.5mm.
Total length: 300mm.
Weight: 115g.
Cleaning and maintenance: hand wash - not dishwasher safe

Victorinox - Color Line - Santoku Knife Olivato 17cm - V-6.85 23.17 - kitchen knife -Santoku 17 cm. coloured handle.

Victorinox kitchen knives suitable for both durable domestic use and intensive professional use. These knives are characterised by the excellent quality and purity of the stainless steel used, which guarantees a precise and fine cut combined with good edge durability. The Fibrox handles also guarantee a safe and comfortable grip combined with maximum hygiene.

Japanese style kitchen knife very versatile, size between a carving knife and a vegetable knife, so it can be used in a variety of situations. absolutely to hand when cooking. This honeycombed version allows you to cut and slice without the product sticking to the blade, which makes it possible to cut even thin slices.

The fibrox handle, a material suitable for thorough and optimal cleaning without spoiling, is also dishwasher safe and is available in green, pink, orange and yellow.

Seki Magoroku
This type of traditional Japanese knives are produced for hundreds of years in similar forms. This series captivates thanks to its polished blade and polished steel with high carbon with a hardness of about 58HRC and the magnolia wood handle carved in the form of a dishwasher with toe in black polypropylene.

Occupation: meat / vegetables / fish

Blade: Stainless Steel 58HRC MV
Lama origin: Japan
Handle: Red Wood, wood very hard and resistant to water and black polypropylene
Sheath: -
Blade Length: 170mm
Overall Length: 314mm
Blade Thickness: 2.5 mm
Handle Length: 134mm
Weight: 150g

* Not dishwasher safe

Shun Classic is one of the flagship lines of the Kai Group (which currently also includes the Kershaw and Zero Tolerance brands), a famous Japanese manufacturer of knives and razors since the early 1900s. This is a series of knives and kitchen accessories suitable for professionals and enthusiasts.

The blades are made of rolled steel consisting of an inner layer of VG-10 stainless steel and two outer cheeks of 32-layer damask. The result is excellent cutting capacity combined with excellent edge retention and good flexibility, which is also guaranteed by the differentiated tempering.

Today, these knives represent the pinnacle of Japanese culinary technology. The quality does not stop with the steel used, however, but continues with the care of the workmanship (sharpening in particular) and the materials used, such as the splendid Pakkawood used for the handles.

Blade: 32-layer Damascus laminate and VG-10 stainless steel
Handle: Black Pakkawood
Blade length: 175 mm.
Blade thickness: 2 mm.
Total length: 310 mm.
Weight: 215 g.
Notes: not dishwasher safe