Robert Herder - Santoku knife - Lignum 3 - Blade 17 cm
Regular price
134,95
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Product description
A very special santoku knife from Robert Herder.
The blade is made of very high-quality carbon steel. This makes it possible to sharpen the knife on the Solinger Dünnschliff. The blade is therefore very thin and can therefore cut through tomatoes, melons and even hard cabbages without any effort.
The handle is made of plum wood and riveted with 3 rivets. The complete knife is still made, sharpened and finished by hand. This requires craftsmanship and the right materials. The same techniques are still used as over 100 years ago. Why? Because it's just good.
Application : The knife can be used for cutting vegetables, chopping herbs and cutting meat. The knife is therefore a real all-rounder.
Steel: The steel has the astonishing hardness of 60 HRC and therefore retains its sharpness for a long time. Mill knives are knives for life and they really cut with pleasure. Wouter Klootwijk is a big supporter of this knife and his opinion can be seen in his program "The wild kitchen". Read more about steel types and hardnesses and about sharpening a kitchen knife on our blog.
Usage: The chef's knife is, just like the santoku, an all-rounder. However, the blade is slightly rounder. This makes the cutting movement slightly greater. In addition, the blade of a chef's knife runs in a central point. The knife can be used for cutting vegetables, chopping herbs and cutting meat.
Protection: Leaving a sharp knife loose in the drawer is asking for trouble. Not only is it dangerous, it also damages the edge of the knife. Therefore, store your knife safely in a knife block, hang it on a magnetic strip, transport it in a knife folder or store it in a knife protector.
Not Dishwasher Safe : Like all other knives, dishwasher use is not recommended. We recommend that you simply wipe your quality knife with lukewarm, mild soapy water and dry thoroughly. This way you can enjoy your knife for the longest time. The dishwasher exposes the steel to different temperatures, acids and other corrosive substances. In addition, there is a chance that the blade will be damaged if it hits plates, pans and other hard things.
Maintenance: This knife requires more attention than stainless knives. The blade is very sensitive to rust. However, this is the only minor drawback to this knife, which certainly outweighs its sharpness, comfort and appearance. Washing thoroughly and drying even better is all the knife asks of you.
Give a present: A perfect gift for the cooking enthusiast, which will be used gratefully for years to come. There is superstition surrounding giving a knife as a gift.
The blade is made of very high-quality carbon steel. This makes it possible to sharpen the knife on the Solinger Dünnschliff. The blade is therefore very thin and can therefore cut through tomatoes, melons and even hard cabbages without any effort.
The handle is made of plum wood and riveted with 3 rivets. The complete knife is still made, sharpened and finished by hand. This requires craftsmanship and the right materials. The same techniques are still used as over 100 years ago. Why? Because it's just good.
Application : The knife can be used for cutting vegetables, chopping herbs and cutting meat. The knife is therefore a real all-rounder.
Steel: The steel has the astonishing hardness of 60 HRC and therefore retains its sharpness for a long time. Mill knives are knives for life and they really cut with pleasure. Wouter Klootwijk is a big supporter of this knife and his opinion can be seen in his program "The wild kitchen". Read more about steel types and hardnesses and about sharpening a kitchen knife on our blog.
Usage: The chef's knife is, just like the santoku, an all-rounder. However, the blade is slightly rounder. This makes the cutting movement slightly greater. In addition, the blade of a chef's knife runs in a central point. The knife can be used for cutting vegetables, chopping herbs and cutting meat.
Protection: Leaving a sharp knife loose in the drawer is asking for trouble. Not only is it dangerous, it also damages the edge of the knife. Therefore, store your knife safely in a knife block, hang it on a magnetic strip, transport it in a knife folder or store it in a knife protector.
Not Dishwasher Safe : Like all other knives, dishwasher use is not recommended. We recommend that you simply wipe your quality knife with lukewarm, mild soapy water and dry thoroughly. This way you can enjoy your knife for the longest time. The dishwasher exposes the steel to different temperatures, acids and other corrosive substances. In addition, there is a chance that the blade will be damaged if it hits plates, pans and other hard things.
Maintenance: This knife requires more attention than stainless knives. The blade is very sensitive to rust. However, this is the only minor drawback to this knife, which certainly outweighs its sharpness, comfort and appearance. Washing thoroughly and drying even better is all the knife asks of you.
Give a present: A perfect gift for the cooking enthusiast, which will be used gratefully for years to come. There is superstition surrounding giving a knife as a gift.
