Solingen-based knife manufacturer GÜDE and J. P. SAUER & SOHN have teamed up to make the most elegant of all knives. The handles are made of Turkish walnut, the same wood used to make the superior stocks of SAUER INDIVIDUAL rifles. The result: a series in which every single knife is a unique piece of unparalleled excellence.
The hand-crafted blade is made of stainless chrome-vanadium-molybdenum steel. Drop forged in one piece from the tip to the butt, the knife is then ice-hardened, ground and sharpened by hand. The steel is hardened to 56 HRC, the ideal range of hardness for kitchen knives. Because the important thing is a razor-sharp cutting blade that can be resharpened quickly and easily with a sharpening steel. These knives are handcrafted in more than 40 work steps.
The Santoku knife is a classic among Japanese blade styles and is a must in every knife block. It is characterized by its perfect balance and its Oriental design. The Japanese word ‘Santoku’ means ‘three tasks‘ this knife performs well – slicing, dicing and mincing – for meat, fish and vegetables. Due to the hand-cut scalloped sides, called kullens, air pockets are created between the blade and the chopped food, which provides less drag when slicing through foods, allowing for seamless cutting – based on perfect know-how.
Instructions for care: Remember that high-quality walnut should not be put in the dishwasher. The water pressure, dishwashing salt and high temperatures can cause lasting damage to the grip scales. All stainless knives should be cleaned as they were made – by hand. It normally suffices to wipe the blade with a damp cloth. But you should be careful not to delay cleaning your knives after using them. Food remnants (e.g. lemon) can damage even high-quality steel. Please do not use acidic or abrasive cleaners to scrub your knives.
