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German 1.4116 Stainless Steel
Our Cubikook Santoku Kitchen Knife is constructed using 1.4116 stainless steel. This is a German formula designed for superior corrosion and stain resistance. Some cheaper stainless steels can still develop rust spots over time. The type of high carbon steel we use is ideal for a high-quality chef knife like this one. Your blade can maintain a like-new sheen with minimal maintenance.
The 1.4116 steel in your Cubikook Santoku Knife is ice forged and heat-treated to increase its toughness. It makes for a long-lasting metal that is nevertheless easy to sharpen.
Rosewood Handle and Heavy Bolster
This Cubikook Santoku Knife features a strong, heavy bolster to give you the best leverage possible. The bolster conforms to the palm of your hand and flows into the form-fitted rosewood handle.
Rosewood is a true hardwood and is very resistant to wear and tear. It is also quite heavy, which in this case is an advantage because it helps to properly balance the knife. This is the same wood used in high-class furniture and musical instruments— and now it can grace your kitchen as well!
Treat it well and the rosewood in your Cubikook Santoku kitchen knife will last a lifetime.
Sharp 15-Degree Bevel
The Cubikook Santoku Knife is carefully sharpened to a bevel angle of 15±1 degrees on both sides. This is in contrast to the 20-degree angle standard in most European-style chef knives. The steeper angle makes for easier slicing and greater precision. That’s the reason Santoku knives are the sushi chef’s tool of choice!
The steel itself is rated at 56±2 on the Rockwell Hardness Scale, a level that will prevent the edge from chipping too easily. It is best to hone the edge regularly and sharpen it several times a year.
HOW TO USE AND MAINTAIN
The knife can last decades with proper use and maintenance.
- The Cubikook Santoku is designed for chopping, mincing, and slicing vegetables, fish, meat, and a variety of other foods.
- Only use a wooden, bamboo, or plastic cutting board.
- The knife has a delicate edge at 15 degrees on each side. As such, sudden concentrated pressure may chip or break the blade.
To avoid corrosion, discolorization, and chipping,
- We recommend storage in a clean knife block or magnetic rack to avoid impact and cross-contamination.
For A Long-lasting Shinning Blade
- We recommend hand washing with warm soapy water and a soft towel, then wipe it dry with a clean towel immediately after use.
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