Golden Deer HAP40 Santoku 160 мм
- Brand: Golden Deer
- Availability: In Stock
- Product Code: GD HAP40 Santoku 160 мм
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This is the highest quality Japanese santoku knife, which is a Japanese version of European chef's knife. It is a little shorter than gyuto. The core is made out of Powder High Speed Steel (HSS) HAP40 which is great for holding a superior cutting edge; the core is enclosed in stainless steel to resist corrosion. The handle is made out of stabilized wood. This particular knife is designed to be versatile and can be used for a variety of tasks. It is extremely sharp out of the box and will stay this way (if used and maintained properly) for at least a half of a year of extensive use without need for additional sharpening.
HAP40 is Powder High-Speed Steel made by HITACHI Metals,ltd. It is a tool-grade steel made from the powdered alloy (blend featuring high levels of Vanadium, Molybdenum, Cobalt and Tungsten) tightened and hardened evenly. It is very hard and abrasion resistant yet not brittle.
Stabilized wood is basically a fusion of wood and plastic which gets the best characteristics of both. The wood first gets treated with special resin. The resin displaces air pockets throughout the grain structure, creating a dense, water and wear resistant wood which then gets polished to a high gloss.
Blade material: Powder High Speed Steel HITACHI HAP40 Enclosed in Stainless Steel
Core: Powder High-Speed Steel (HITACHI HAP40)
Outside: Stainless Steel (HITACHI SUS405)
Handle: Stabilized Wood
Handle color: Dark Brown
Total length: 280 mm
Blade length: 160 mm
Blade width: 44 mm
Blade thickness: 1.5 mm
Handle length: 120 mm
Weight: 118 g (around 7 oz with the box)
Made in: Japan
HAP40 is NOT a stainless steel. This means that it WILL rust if exposed to acid, salt, moisture, etc. and therefore it should be properly maintained. This also means that the blade might have minor spots (because of air humidity) that can be easily removed by polishing the blade with a piece of rough fabric. Please avoid washing this knife in a dishwasher and wipe it dry after use; keep it dry and clean and it will serve you for a very long time. These knives are made by craftsmen, there can be minor scratches and dents on them. Almost all Japanese knives have a thin blade: don't twist the blade and don't cut or hit frozen foods or bones as the edge WILL get chipped and the blade WILL break.