Description
- Forestry knives
- 48 layers of Damascus steel
- Perfect balance
- Symmetrical edge
- Packed wooden handle
Experience the ultimate in knife craftsmanship with the Japanese knives in the Pakkawood series. A fusion of meticulous Japanese craftsmanship and innovative German engineering, it delivers a cutting experience that is both precise and luxurious.
10 knife sets
The Pakkawood Series Japanese knives , an exquisite 10-piece series, are an example of the brand's mastery of Japanese knife craftsmanship, with each knife developed for a specific purpose, providing unparalleled versatility and precision. The Gyutoh Chef's Knife is perfect for handling large pieces of meat and vegetables, while the Pankiri Bread Knife is excellent for slicing bread. The Shotoh Carving Knife is ideal for precise cuts in meat and fish, and the Santoku Knives, known for their three functions - slicing, dicing and mincing - are versatile and can be used for a variety of different tasks in the kitchen. The Shotoh/Slicing Knife is designed for intricate tasks such as peeling and trimming, and the Nakiri Cleaver is perfect for precise chopping of vegetables. The Honesuki Boning Knife provides superior control when boning meat, and the Kiritsuke Knife, traditionally reserved for the master chef, combines the functions of a slicer and a vegetable knife. Finally, the Shotoh utility knife is perfect for general kitchen tasks. This comprehensive set not only meets all culinary requirements, but also celebrates the rich heritage of Japanese knife making.
Team of excellence
The Japanese knives in the Pakkawood series are made of 48 layers of steel and are an example of the best in layering technology, which significantly increases hardness and flexibility. The multi-layered steel strengthens the blade against the daily stresses of the kitchen and ensures that it remains resistant to nicks and nicks. The extra layers help maintain the integrity of the knife through many years of use, making it a worthy investment for both professional chefs and enthusiasts who enjoy cooking at home.
Cutting precision
The Japanese knives in the Pakkawood series are an example of superb sharpness, a crucial feature of any premium knife. Each blade is made from high-quality FC61 steel, which provides a meticulously sharp edge that promises unmatched precision in every cut. The traditional Japanese Honbazuke sharpening method further refines this sharpness, with a three-step process that grinds and polishes the blade to a scalpel-like edge. This extreme sharpness enhances the culinary experience by making it easy to cut through both tough and delicate ingredients, ensuring clean cuts without tearing or damaging the food. For chefs and home cooks, this means improved taste and presentation, making every meal a masterpiece.
The harmony of precision
The symmetrical edge of the Japanese Pakkawood series knife represents the pinnacle of knife engineering, reflecting flawless balance and smooth cutting performance. This characteristic is essential for achieving consistent slices and maintaining the integrity of ingredients, which is essential in professional cooking and aesthetically pleasing presentations. The 19-degree symmetrical edge angle is carefully designed to ensure maximum sharpness while maintaining durability, allowing for precision cutting on both straight and complex cuts. This design not only enhances the knife's functional utility, but also increases its lifespan, ensuring it remains a reliable tool in the kitchen for years to come.
Eternal grip
The handles of all Japanese knives in the Pakkawood series are made from high-quality Pakka wood, and are designed to withstand the rigors of both the home and professional kitchen. Pakka wood is known for its exceptional resistance to moisture and its robustness, making it an ideal material for knife handles that require durability and hygiene. The ergonomic design of the handle makes it comfortable to hold and provides a secure grip even in wet conditions, increasing safety and control during use. The durability ensures that the knives will not only stand the test of time, but also maintain their aesthetic appeal, making forest wood knives a blend of practical and luxurious kitchenware.
Technical characteristics:
Variants: Chef's knife | Bread knife | Slicing knife | Large Santoku knife | Small Santoku knife | Cleaver | Paring knife | Boning knife | Kiritsuke knife | Household knife | Set of 10 knives
Materials: FC61 steel core, 48-layer Damascus steel
Handle: Pakka wood
Hardness: Approximately 61 Rockwell
Chef's knife - 20.32 cm
Bread knife - 20.32 cm
Carving knife - 20 cm
Large Santoku knife - 17 cm
Small Santoku knife - 12 cm
Scraper knife - 8 cm
Clover knife - 20 cm
Boning knife - 15 cm
Kiritsuke knife - 20 cm
Utility knife - 12 cm
Santoku knife 5 cm
Shotoh - Carving knife 9 cm
Nakiri - Cleaver Knife 18 cm
Honesuki - Boning knife 15 cm
Kiritsuke knife 8 inches x 20 cm Shotoh - Utility Knife 12.5 cm
Product contents:
1x chef's knife 1x bread knife
1x Carving knife 1x large Santoku knife
1x Small Santoku Knife 1x Paring Knife
1x Cleaver 1x Boning knife
1x Kiritsuke Knife 1x Universal Knife
10-piece Japanese knife set made of wood from the forest
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