Satake Daichi

A kitchen knife intended for portioning and slicing meat, e.g. poultry, roasts, ham - after cooking or baking the product. A specialized, elongated blade, which is much narrower and thinner than in ordinary knives, allows you to cut precisely and smoothly across the entire plane, while a thicker knife often gets stuck and tears the meat.

Blade - 69-layer steel core MVS10CobHandle - pakka woodHardness - 60 HRC +/- 1Total length - 33.2 cmBlade length - 20 cmBlade width - 3 cmBlade thickness - approx. 2.1 mm Sharpening method - double-sided symmetrical grindWeight - approx. 150 g