KITCHEN KNIVES

Cai Dao is a knife that is used every day in Asian cuisine to cut various foods and serves as a substitute for the chef knife. This knife has a hard but rather thin blade, so it should not cut through bones or frozen foods. The Chinese hatchet is a wide, sharp knife and an excellent tool for tasks such as cutting vegetables and fruits. Separating poultry, chopping raw meat, and even chopping small foods like garlic.

• Article: 803-670
• Type: Cai Dao (Chinese Chef Vegetable Knife)
• Blade: 180mm
• Blade width: 95 mm
• Butt thickness: 2 mm
• Weight: 260 g
• Steel: Molybdenum Vanadium Stainless Steel
• Hardening: 57-58HRC
• Handle: ABS (plastic)
• Production: SATAKE (Japan)

The Japanese Satake Satoru series kitchen knife blades are made of stainless molybdenum-vanadium steel with a hardness of 56-58 HRC. It provides excellent corrosion resistance, optimal cutting properties and easy sharpening. The handles of these knives are made of Bakelite, a strong plastic discovered a century ago that provides high temperature resistance and scratch resistance. Full stem, 3 rivet fastening. "SATAKE CUTLERY MFG. Co., Ltd." was founded in 1947. Seki in the city.