Scanlen Kurouchi Santoku
R8,500.00
Scanlen Knives
Scanlen knives are produced locally with expert crafting techniques by Frederick Scanlen, a South African born knife artisan who, after schooling, travelled to various parts of the world to learn the art of knife making. Frederick uses all types of indigenous and exotic woods, often recycling previously used wood and utilises high quality steels for the construction of his blades. Scanlen knives has a Carbon Steel core of 52100 with Stainless Clad. The Carbon core is a reactive steel and should be properly cleaned and dried after use.
52100 Carbon Steel
52100 is composed mainly of Iron and Carbon steel, with a smaller percentage of Chromium added – 1.3-1.6%. The addition of the Chromium increases the hardenability of the steel, leading to higher stability and longer edge retention. And to decrease the carbide grain size, which adds increased toughness and sharpenabilty.
This steel is hardened to around 60 HRC.
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Santoku
Santoku Knife (三徳包丁 – pronounced: Santoku Bōchō) literally translated from Japanese means ‘Three Virtues’. Three Virtues refers to the three methods of using a knife namely slicing, dicing and chopping or the three types of fresh produce that is meat, fish and vegetables.
The Santoku’s multi-purpose and versatility nature leads it to be compared with a Western chef’s knife or the Gyuto. As the Three Virtues suggests it’s perfect for chopping, mincing and slicing the three main fresh produces. It excels easily through the fresh produce and creates thin slices of meat, seafood, cheese, fruits, and vegetables. The wide blade is handy for scooping food off the cutting board. The blade profile is well suited for up-and-down motion or using a tap-chop or a push-cut.
The Santoku thin blade is shorter than Western chef’s or Gyuto knives making it lighter, easier to handle and less strenuous for long periods of work. The flatter cutting edge is nearly straight from heel to tip. The Santoku is perfect for users with smaller hands and a bit more limited working space. The double-bevel, thin, sharp edge prioritises finesse instead of power.
Best for: Meat, Fish, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
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