Satake Katsu

A specialized Japanese knife designed for cutting herbs and vegetables. Thanks to the rectangular blade, you can quickly transfer the chopped ingredients to a salad bowl or to a frying pan. An experienced chef can create decorative, translucent slices using a thin Nakiri knife (katsura-muki method). The straight cutting edge is used for cutting in a vertical line and allows you to use many different techniques, such as julienne or chiffonade.

Blade - molybdenum-vanadium steelHandle - pakka woodHardness - 56-58 HRCD Total length - 29.8 cm Length blades - 16 cm Blade width - 4.8 cm Blade thickness - approx. 1.8 mm Sharpening method - double-sided symmetrical grinding Weight - approx. 150 g