Keemmake Japanese Santoku Knife Set (3 Piece)

What steel type is used in these knives and how hard are they?

These knives use German high carbon stainless steel 1.4116, which achieves approximately 56-60 HRC on the Rockwell hardness scale. This steel composition provides excellent edge retention whilst remaining easy to sharpen. The high carbon content increases durability and sharpness compared to standard stainless steel, whilst the chromium content provides rust resistance.

Are these knives suitable for both left and right-handed users?

Yes, all three knives feature plain edge blades that work effectively for both left and right-handed users. The blade geometry allows for clean cuts in either direction and the ergonomic pakkawood handles provide comfortable grip regardless of hand preference. The balanced weight distribution works equally well for all users.

How should I care for these knives to maintain their sharpness?

Hand washing with warm soapy water immediately after use provides the best care. Although dishwasher safe, hand washing prevents potential damage from other utensils and harsh detergents. Dry thoroughly after washing to prevent water spots. Store in a knife block or use the included blade guards. Regular honing with a steel rod maintains the edge between sharpenings.

What cutting tasks are each knife size designed for?

The 7-inch santoku handles main cutting tasks including chopping vegetables, slicing meat and general food preparation. The 5-inch santoku works well for medium tasks like dicing onions, cutting herbs and portioning smaller ingredients. The 3.5-inch paring knife excels at detailed work including peeling fruit, deveining prawns and trimming fat from meat.

Do these knives come sharp enough to use immediately?

Yes, these knives arrive factory-sharp and ready for immediate use. Customer reviews consistently mention the excellent out-of-box sharpness. However, like all knives, they will benefit from professional sharpening or honing after extended use. The high carbon steel holds its edge well but will eventually require maintenance.

What makes pakkawood handles better than other materials?

Pakkawood combines multiple layers of wood and resin under high pressure, creating a handle that resists moisture, bacteria and cracking. Unlike solid wood, pakkawood won't absorb food odours or stains. The material provides excellent grip even when wet and maintains its appearance over time. The construction prevents water seepage between handle and blade.

Are these knives suitable for professional kitchen use?

These knives are designed for both home and professional use. The German high carbon steel construction provides the durability required for commercial kitchens. The balanced weight and ergonomic handles reduce fatigue during extended use. Many professional chefs appreciate the santoku blade shape for its versatility across different cutting techniques.

How do I know when these knives need sharpening?

Signs that sharpening is needed include difficulty cutting through tomato skin, crushing rather than slicing onions, or requiring more pressure for basic cuts. A properly sharp knife should glide through paper without tearing. Most home users will need professional sharpening every 6-12 months depending on usage frequency. Regular honing between sharpenings maintains performance.