Satake Daichi

The most versatile kitchen knife, designed for cutting vegetables, fruit, meat and fish. Because it has a sharp tip, if necessary, it can also be used to separate meat from bones, portion chicken or fillet smaller fish. A blade with an optimal length allows you to cut larger planes and guarantees full control over the knife. A good quality chef's knife is an essential tool in every cook's arsenal.

Blade - 69-layer steel, MVS10Cob core, Handle - pakka wood, Hardness - 60 HRC +/- 1, Total length - 33.5 cm, Blade length - 20 cm, Blade width - 4.5 cm Blade thickness - approx. 2.1 mm Sharpening method - double-sided symmetrical cut Weight - approx. 170 g