CUTCO Model 3764 Santoku Cheese Knife with High Carbon Stainless 3.75" Double-DÂ® serrated edge blade and 5" Classic Dark Brown handle (often called "Black") in factory-sealed plastic bag.
Manufacturer: CUTCO Cutlery
The Santoku-Style Cheese Knife is a smaller version of CUTCO's Traditional Cheese Knife. Micro-D edge glides through all kinds of cheese and the blade perforations prevent sticking. Its dropped point is ideal for opening packages of cheese and works well for breaking off chunks of harder cheese like Parmesan. Perfect for setting out on a plate or cutting board to allow guests to slice cheese to the size of their liking.
For generations, the Consigli family has been leveraging its passion and expertise to produce high-quality traditional Tuscan pocketknives and cutlery, using the same forging techniques that the master knifemakers of Scarperia have been refining since the 14th century. The town of Scarperia was founded on September 8, 1306. Back in those days, the town was sited on what was then the most important road for anyone wishing to cross Italy. The production of cutting irons has also been crucial to the townï¿½s development from the outset; this specialization was perhaps the result of local military requirements or possibly due to the needs of the local farmers. For more than two centuries, blades from Scarperia were renowned as being of unrivaled quality. In the second half of the 19th century that Scarperiaï¿½s knives and cutlery started to experience increasing demand. With the unification of Italy came numerous orders from all over the country, and particularly from the south. Because of this southern influence, the origins of several types of knives made in Scarperia (the Calabrese, the Napoletano and the Casertano) can be traced back to the south of Italy. As a result, the reputation for the quality of the knives made here has been consolidated once again, and they are now rightly celebrated throughout the world. The Old Family Tradition Fifty years have now passed since the time of the Fondo Pasinetti - the site in Via Magenta, in the center of Scarperia, where the Consigli brothers opened their first premises. Luigi - at the time, just a little over 20 years of age - and Enrico, his slightly younger brother, had already spent several years producing knives on behalf of the same company for which their father had been forging metal and making pattada knives and grafting knives since the very early part of the century. Currently, alongside its typically Italian models, which represent the perfect synthesis of tradition, technique, elegance, and refinement, the company also produces high-quality ...
The Petty knife resembles a small chefs knife and has a medium sized blade that can maneuver through both small and big jobs. It can intricately carve and style vegetables and fruits for beautiful presentations and garnishes, and can also be used for bigger jobs such as preparing meals. Our VG-10 Damascus Petty Utility Knife is forged with a Western style curved blade that smoothly rocks back and forth with an extended tip for quick chopping. Forged with 33 layers of steel in the Damascus tradition with a VG-10 Core, this knife is complimented with a High-grade Composite Wood handle that extends to the full tang of the knife and is NSF certified for commercial kitchens and ergonomically welds to the hand for seamless use. Our Yoshihiro VG-10 33 Layers Petty Knife is forged with particular care to create a medium sized sturdy blade that can maneuver through both small and big jobs with finesse. A razor sharp Petty knife can intricately carve and style vegetables and fruits for beautiful presentations and garnishes, performing just as well for bigger jobs such as preparing meals. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Japanese knives should always be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the high quality steel that it is made of.
Manufacturer: Wusthof - Trident of America Inc
Color: Stainless & Black
Use the Wusthof 4506-7/16 Classic Ikon 6-inch Utility Knife for a variety of cutting duties. Its high carbon stainless steel blade offers a keen edge that holds its sharpness. A black poly handle is triple-riveted for a balanced grip that feels good in the hand. Its blade design makes it a versatile addition to your cutlery collection. About Wusthof Since their humble beginnings in 1814, the Wusthof family business has adhered to the same basic set of principles regarding their products. Their Trident logo is a representation of these principles, a symbol of form, function, and uncompromising quality. Today, Wusthof stands firm behind a strong line of products, including an assortment of more than 350 forged knives, as well as cutting boards, knife blocks, kitchen tools, and scissors, all of which are produced by dedicated workers at state-of-the-art facilities in Solingen, Germany. Blade is forged from high-carbon stainless steel. Triple-riveted black handle with comfortable grip. Double bolsters provide heft and balance. Hand-washing is recommended. Blade measures 6 inches long.
The Tamahagane San Tsubame hand-ha-mmered knives feature 3-ply stainless steel construction. The middle layer is V-G No. 5. This layer is very hard and acts as the cutting edge. The two outside layers are made of SUS410 stainless steel. The outside layers are softer and are more stain resistant then the cutting edge and actually protects the cutting edge. The original thickness is 20-mm and is then thinned by a repeated rolling process to remove all of the impurities, leaving you with very hard, very pure 2-mm stainless steel. Some view this as a modern forging technique. The final thickness of the knife blade is 0.65-mm and the outside layers are 0.675-mm which is why it reaches 61-Degree of hardness on the Rockwell scale. There are several different V-G stainless steels. Kataoka selected V-G No. 5 because it can be hardened as hard as all other V-G steels, but has superior edge retention and stays sharper longer then other knives made of V-G steels. Like the Tamahagane San Kyoto series, the edge on the San and the San Tsubame knives have minute beveled edges. The angle of the edge is between 14 and 15-Degree. To really appreciate the quality of the edge, you must first look at its incredible mirror polish and then try cutting with it. Kataoka has achieved the perfect balance between sharpness and strength with these edges. The handle is made of dark, rich laminated wood which gives the full metal tang a warm, traditional feel in your hand and an elegant look in your kitchen.
Our Yoshihiro Ice Hardened Petty fits in small places that require more dexterity than bigger chef's knives while handling bigger jobs than a paring knife can take care of. The Petty will soon become the go to knife in your kitchen. The difference will be felt right away when a hand forged Japanese Petty knife of incomparable sharpness is used for smaller precision tasks such as peeling, trimming, and slicing small fruits and vegetables to handling bigger tasks as a small chef's knife. A razor sharp Petty knife can intricately carve and style vegetables and fruits for beautiful presentations and garnishes, performing just as well for bigger jobs such as preparing meals. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
Our Yoshihiro Ice Hardened Petty Knife is forged with particular care to create a medium sized sturdy blade that can maneuver through both small and big tasks with finesse. Our petty knife is forged from a single piece of ice hardened high carbon Aus-8 stainless steel. Ice Hardening is a process where steel is quenched in temperatures below sub zero that help draw out the hardness of refined steel while infusing it with enough resiliency to perform consistently in the most exacting of conditions. This knife is also complimented with a traditional Japanese style handcrafted octagonal natural Magnolia wood handle affixed with a Water Buffalo horn bolster. A protective wooden sheath called a "Saya" is included, which protects the knife and adds to its appearance when not in use.
Japanese knives should always be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the high quality steel that it is made of.
Manufacturer: Wusthof - Trident of America Inc
Color: Stainless & Black
Not one to restrict itself to sausages and fruits, the Wusthof Classic IKON 5 in. Serrated Utility Knife makes itself available for other challenging cutting jobs, too, such as bagels, salami, and even the ripest tomato. You can count on Wusthof knives for ultra-sharp, easy-to-care-for blades and sturdy construction. This stunning hand-washable knife is made from one piece of specially-tempered high-carbon steel for amazing strength. The beautiful wood grain grip is made of Grenadill or African Blackwood, one of the hardest woods in the world, the harvest of which is limited to small quantities of government-controlled, farmed trees. The handle shell is seamlessly and hygienically fit together with the blade using triple rivets. The grip is subtly shaped to fit your hand comfortably as you work and includes a full tang and specially designed bolster for exceptional control. Don't let challenging cutting jobs intimidate you. Just bring out your IKON serrated utility knife and cut with confidence. Forged from 1 piece of specially tempered steel. Perfectly balanced alloyed steel, exceptional sharpness. Advanced rounded handle design for comfort and control. Serrated blade naturally slices sausages and fruits. Ultra-hard African Blackwood handle - wash by hand. Utility knife blade measures 5 inches in length.
As Wusthof's premiere line, the sleek stainless look of Culinar adds an elegance to any kitchen. Wusthof has been making knives for over 190 years and each knife is made of the finest German high carbon stainless steel. Wusthof is so proud of the steel they use they actually print the type of steel on each blade. Like all Wusthof knives, they carry a lifetime warranty against craftsmanship and materials. The serrated utility is often called a tomato knife or a bagel knife. Its fine serrations allow for cutting through a tough outer skin without crushing the soft interior.
For slicing sandwiches%2C vegetables%2C fruit and meats%2C use this 6%2Din%2E Culinar Sandwich Knife%2E Part of the Wusthof collection%2C it features the same legendary forged stainless precision blade and blanced design as lines such as Grand Prix%2E It%27s unique patented 18%2F10 stainless handle sets it apart from more traditional Wusthof knives%2C adding a contemporary elegance to a very timeless%2C functional kitchen tool%2EPrized possessions of professional chefs%2C Wusthof knives are an invaluable asset of any kitchen%2E Every element of this renowned cutlery contributes to its precision and ease of use%2E In Solingen%2C Germany%2C each piece is hand%2Dforged in an extensive series of manufacturing steps by skilled craftsmen%2E The high%2Dcarbon stainless steel blades are hardened to maintain a sharp edge and full tangs provide perfect balance combined with the uniquely formed stainless handle%2E Elegant satin-finish handles sculpted from 18/10 stainless steel distinguish Culinar knives from WÃ¼sthof's other cutlery lines. Otherwise Culinar knives embody all the virtues of other WÃ¼sthof knives that have earned the German manufacturer world renown. The principal parts of a WÃ¼sthof knife--blade, bolster, and tang--are forged from a single piece of high-carbon stainless steel, and the blade is precisely tapered from bolster to tip and from back to hand-honed edge. Blades and beautifully formed bolsters are not as thick as some knives'. As a result, despite their heft, strength, and durability, WÃ¼sthof knives are pleasingly delicate and marvelously balanced in action. This 6-inch sandwich knife is ideal for slicing salami, cutting a head of lettuce, or sectioning a melon. Like all fine knives, this sandwich knife should be hand washed. --Fred Brack
Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from the most advanced materials with the most advanced manufacturing techniques. Kasumi V-Gold No. 10 Damascus Pattern knives are made from 33 layers of stainless steel. Only the middle layer acts as the cutting edge, and it is made using V-Gold No. 10 stainless steel. V-Gold No. 10 is a high carbon stainless steel with cobalt, manganese, molybdenum and vanadium for added durability and ease of sharpening. The addition of cobalt to this steel requires special tempering in order to maximize the full benefit of this steel. Sumikama's technique for this special tempering is a closely guarded secret.