This unique knife was made using the San Mai technique, which combines a hard carbon steel core with stainless steel sides – offering significant advantages compared to traditional mono-steel blades. The blade was carefully tapered during forging to achieve optimal geometry, and the hollow grind ensures excellent cutting aggression.
Advantages of San Mai laminate:
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Exceptional sharpness
The carbon steel core allows the edge to be ground very thin and precisely, meeting the standards of even the most demanding chefs. The blade retains its sharpness for a long time and is easy to sharpen, even after intensive use. -
Durability and resistance to damage
The hard, durable stainless steel exterior protects the delicate core from cracking, chipping, and external factors. Thanks to this "steel sandwich" construction, the knife is less prone to rusting, and its flexibility increases resistance to accidental drops or impacts. -
Easy maintenance
Stainless steel protects a large part of the blade from corrosion, combining the sharpness and character of carbon steel with the convenience of stainless steel. In daily kitchen use, you do not need to constantly wipe or oil the blade, as is required for classic carbon knives. -
Aesthetics
The layered structure often creates a visible, beautiful pattern on the blade surface, emphasizing the uniqueness and handmade quality of each knife.
Summary:
A San Mai laminated knife with a carbon core and steel sides is an ideal compromise: it combines exceptional sharpness and edge retention with resistance to corrosion and damage. It is an ideal choice for professional chefs and home cooking enthusiasts who are looking for beauty, durability, and reliability in a tool that will serve them for many years.
Parameters:
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Steel: Sheffcut (core) and N690 (sides)
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Cutting edge: 175 mm
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Overall length: 300 mm
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Width at heel: 56 mm
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Thickness: 3 mm (base), tapering to 1.7 mm, then 1.3 mm
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Hardness: 64 HRC
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Grind: Hollow
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Weight: 145 g