Knife Tool

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Kamazaki   knives inspired by the masterful traditions of forging Samurai swords are valued by top-class professionals and ambitious amateur chefs. They are made of innovative, stainless VG-10 Damascus steel with 67 layers. This steel is extremely resistant to corrosion and extremely hard, which is why the knife blades stay sharp for so long. Kamazaki   the knife blade is made of 67 layers of Japanese Damascus steel. The middle layer of the blade, the so-called core of the knife blade, is sharpened at an angle. The core of the knife is made of Japanese VG-10 steel, which is hardened to ~58±2 HRC hardness. The VG-10 core is the 67th middle layer, protected by 66 other layers of steel, creating not only the protection of the more fragile core, but also a distinctive design. In all   Kamazaki   the knives perfectly combine handmade finishing and extraordinary precision, perfectly sharpened blades that ensure unparalleled sharpness and a perfectly balanced weight of the knife that prevents hand fatigue. Kamazaki Santoku   the knife is made of 67 layers of Damascus steel. It is characterized by exceptional quality, is particularly sharp and long-lasting. Knives made of Damascus steel are among the most valued knives in the world, chosen by real kitchen professionals. "Santoku"   translated from Japanese means three advantages, because it can be used to slice, chop and dice all three main products - meat, vegetables and fish. This is a traditional, Japanese knife, indispensable for real chefs. Features of the Kamazaki Santoku knife: • Blade length: 18 cm; • The blade of the knife is made of VG10 steel; • The knife handle is made of G10 material; • Strong and durable tool; • Conveniently held in the hand; • Cutting control and stability; • Unique design.

What is a chef's knife for? The chef's knife is intended for professionals and amateur cooks, its main purpose is cutting and chopping vegetables, fish and meat. A precisely designed tool that perfectly combines functionality and exceptional ergonomics. The multi-layered blade remains sharp for a long time, the knife "lies" perfectly in the hand. What is special about Samura Damascus knives? Knives from the SAMURA DAMASCUS series are a great choice for smart cooking enthusiasts who value elegance and reliability. Genuine Japanese VG-10 multi-layered Damascus steel with 67 layers is the most distinctive feature of this Samura series for both professional and home kitchens. Damascus steel was historically used in the manufacture of swords. The multi-layered steel pattern is eye-catching, and the sturdy polymer handle fits perfectly in the palm of your hand. The perfect combination of quality and performance of these knives, combined with the beautiful pattern of the blade's steel layers and incredible sharpness, will impress even the most discerning chef. Why should you choose Samura knives? Samurai knives offer you a unique cutting sensation. When other manufacturers are trying to cut costs, Samura believes that the real thing requires more investment. That's why Samura knives are made from selected Japanese and Swedish steel, hardened to 58-61 HRC. These knives are sharpened at an unusual 17 degree angle, and many of the Samura series of knives are sharpened by hand - albeit a much more expensive and time consuming process. These great knives can be a great gift for many occasions, such as birthdays, Mother's or Father's Day, Christmas, Chef's Day, New Year, etc.

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Vesuvius D2 OD Green G10, Stone Washed design by Alfredo Doricchi. An improved version of the legendary Vesuvius knife from the Italian brand Black Fox. The goal was to create a more reliable, but due to its dimensions and low weight tool for the most difficult field tasks. Crafted with the utmost care, the perfectly balanced knife features a solid construction and a massive, precision-ground flat blade. High Speed ​​D2 - high-carbon, chromium-containing high-speed tool steel, heat-treated to 58-60 HRC. With a high chromium (Cr) content of 13.0%, it has a higher corrosion resistance than most high carbon steels. Combines strength, excellent edge retention and easy sharpening. It is characterized by high wear resistance due to the high amount of carbide in the microstructure. Handle - Molded G10 Plastic Inserts OD Green. Machined in 3D and smoothly polished to an attractive finish, it provides reliable grip. An additional nylon cord was wrapped around the handle. The handle caps are attached to the shaft with strong cylindrical rivets, which reduce weight and are used to pull the safety line, and in an emergency, allow you to attach the knife to a pole and create an improvised spear. The sheath is made of kydex plastic. This allows you to quickly pick up the knife and protects it from falling and moisture. The holster has a multi-position handle with three adjustment screws, allowing it to be carried on a belt or on a holster. There is a small flint holder on the side. Fire Starter - Easy to use, reliable flint is included. A fire starter consists of a rod (spark) with magnesium that burns at a very high temperature. Ideal for quick ignition in all conditions. Fox Knives and Oreste Frati SRL "Fox Knives" is perhaps the best-known brand of the Italian company "Oreste Frati SRL", founded in 1977 in Maniago, Italy. The founder is Oreste Frati, whose name and surname determined the name of the company. The history of the company is the sum of the experience of the founder and his team, the many completed production projects, the introduced and award-winning innovations, the evolution that has led to a thriving and world-renowned knife company. . Today, the FOX group consists of: FOX Cutlery and DEFCON5. FOX Knives activities are closely related to the development of the following brands: FOX Knives, Black FOX, FKMD, FOX Edge, DUE CIGNI (kitchen knives).

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The knife is intended for professionals and amateur cooks, its main purpose is cutting and chopping vegetables, fish and meat. A precisely designed tool that perfectly combines functionality and exceptional ergonomics. This knife differs from European knives in the shape of the blade and the steel. Extra sharp blades cut precisely, evenly and smoothly. What is special about Damascus steel? The Damascus steel we use today and the historical Damascus steel are different. In the past, Damascus steel was made from a type of steel called wootz. Around the year 1700, when the production of firearms became widespread, the technique of making Damascus steel was lost because the technology was not written down, but transmitted orally. This loss has not prevented knife makers and scientists from reproducing the original Damascus steel through special experiments. However, the term "Damascus steel" as used today may refer to a different type of steel: multi-layer welded steel. Traditional Damascus steel Little is known about how traditional Damascus steel came to be or how it was made. But we know that it was originally made from Indian steel wootz by heating the raw material in a crucible and following certain procedures. A reproduction of this steel exists, but it is not as popular as modern welded Damascus steel. Modern Damascus steel In modern knife making, Damascus steel is called multi-layer welded steel. Modern Damascus steel is made by mixing two or more different types of steel together, called pattern welding. Take two blanks of different steel, put them together or weld them together, put them in the furnace and when they reach the right temperature, keep bending them to mix everything. The end result will be Damascus steel, but it will not be the same as the historical original. Nevertheless, modern Damascus steel is just as strong, hard, yet flexible enough to maintain its resilience. But that's only half the job. Mixing two or more types of steel and joining them into one steel billet doesn't give us the patterns we expect - they're not as obvious. The annealing and acid etching process reveals the patterns that result from heat treatment and some sanding. Pickling involves immersing an annealed knife in an acid such as ferric chloride. The steel's reaction to acids reveals patterns as different steels react differently, creating distinctive designs. Although this does not give us the authentic, original Damascus steel, the result is just as beautiful. Damascus steel knives do not have any pattern. Everything from the types of steel used to the bending, welding, etching and other chemicals used alter the final result accordingly. How are Damascus steel patterns formed? Because mixing different types of steel is not like mixing liquids, they do not fully fuse. Certain techniques, such as pressing, folding and twisting, help to join them together and form patterns, creating a unique design. Finally, acid etching makes these patterns clearer and gives a distinctive finish. Damascus patterns are formed by combining different types of steel to create a single blank. Two opposite types of steel are usually combined, such as carbon steel and stainless steel. These two types of steel have a different appearance, with carbon steel being darker in color and stainless steel being shiny. Carbon steel is strong but brittle. Stainless steel is resistant to corrosion, but relatively soft, so you have to sharpen the knife more often. When these two different steels are fused, you get a combination of their best properties. Therefore, Damascus steel knives are characterized by the fact that they are strong, retain their sharpness for a long time, while at the same time being sufficiently flexible and resistant to corrosion. This is the main reason why Damascus steel knives are popular among both professional chefs and amateur chefs. Properly maintained Damascus steel knives will serve you fo

What is a chef's knife for? The chef's knife Samura Damascus is intended for professionals and amateur cooks, its main purpose is to cut and mince vegetables, fish and meat. A precisely designed tool that perfectly combines functionality and exceptional ergonomics. Extra sharp blades cut precisely, evenly and smoothly. What is special about Samura Damascus knives? Genuine Japanese VG-10 multi-layered Damascus steel with 67 layers is the most distinctive feature of this Samura series for both professional and home kitchens. Damascus steel was historically used in the manufacture of swords. The knife blade is sharpened on both sides of the knife at an angle of 17°, leaving straight slopes. The multi-layered steel pattern is eye-catching, and the sturdy polymer handle fits perfectly in the palm of your hand. The perfect combination of quality and performance of these knives, combined with the beautiful pattern of the blade's steel layers and incredible sharpness, will impress even the most discerning chef. Why choose Samura knives? Samurai knives offer you a unique cutting sensation. When other manufacturers are trying to cut costs, Samura believes that the real thing requires more investment. That's why Samura knives are made from selected Japanese and Swedish steel, hardened to 58-61 HRC. These knives are sharpened at an unusual 17 degree angle, and many of the Samura series of knives are sharpened by hand - although this is a much more expensive and time consuming process. These great knives can be a great gift for many occasions, such as birthdays, Mother's or Father's Day, Christmas, Chef's Day, New Year and so on. You will really like this knife, and if you know someone who loves cooking or a profession, giving this knife as a gift will definitely hit the top ten.

SET OF 4 JAPANESE KITCHEN KNIVES. These basic kitchen knives will solve all the challenges of cutting food, because sharp knives are a guarantee of great dishes when everything goes as planned. "Satoru" in Japanese means "wisdom" or "enlightenment" - this suggests the right choice for you. These knives are an excellent choice for professionals and amateurs who appreciate the optimal price-quality ratio. Characteristics of the cutting knife: The total length of the knife is 34.3 cm. The length of the blade is 21 cm. Blade width 3.1 cm. Thickness at the bottom 2.4 mm. The weight of the knife is 151 g. A Bunka is a Japanese multipurpose kitchen knife like the Santoku. It is an intermediate variant between Gyuto and Nakiri. Thanks to the wide blade, the "Bunka" knife is very suitable for chopping, chopping or dicing vegetables, and the triangular point of the blade is especially useful for cutting fish and meat. The total length of the knife is 33.4 cm. Blade length 20 cm. Blade width 4.4 cm. Thickness at the fifth 2 mm. The weight of the knife is 175 g. Santoku is the Japanese equivalent of a chef's knife, designed for basic kitchen tasks - cutting or chopping meat, fish and vegetables. Santoku knife characteristics: The total length of the knife is 30.5 cm. Blade length 17 cm. Blade width 4.8 cm. Thickness at the bottom 1.7 mm. The weight of the knife is 130 g. Characteristics of the utility knife: The total length of the knife is 25 cm. Blade length 13.5 cm. Blade width 3 cm. Thickness at the bottom 1.8 mm. The weight of the knife is 83 g. Why choose Japanese knives? It is believed that the best kitchen knives are made in Japan. There are two areas known for their centuries-old traditions of metalworking and tool making: Seki and Tsubame-Sanjo. Japanese knives are an excellent choice for those who appreciate the reliability and sharpness of their kitchen knives. They are lighter, thinner and more durable than Western style knives. About the manufacturer: " SATAKE CUTLERY MFG. Co., Ltd." was founded in 1947. Follow in the city. The purpose of the company is to produce reliable and durable kitchen tools and " SATAKE CUTLERY MFG. Co., Ltd." continues its mission - while adhering to the highest quality standards, it creates and manufactures the most advanced models of kitchen knives by combining long-standing blacksmithing traditions with modern technologies. Japanese kitchen knives carefully crafted by skilled craftsmen are the result of their passion for their work. And the town of Seki, where the factory is located, is famous for its unique and traditional blacksmithing methods with more than 700 years of history. Even now, the city of Seki and its surroundings are known as one of the best knife-making areas in the world. Kitchen knives made here occupy more than 50% of the Japanese market and are valued for the highest quality standards.