Fyreza Santoku Pro Forged
Delivery time: 🇦🇹 3-4 | 🇩🇪 2-3 working days
- 10-year guarantee
- Free shipping from €100
- 30-day returns
The Fyreza Santoku Pro Forged is a handmade C100 carbon steel Santoku with a 21 cm blade length, 5.5 cm blade height, 34 cm overall length, and weighing around 250 g. Handle available in walnut or maple, leather sheath included.
Japanese Blade Shape, Classic Carbon Steel
Santoku means "three virtues": meat, fish, and vegetables. The slightly curved blade with a rounded tip can both push and rock, and the 5.5 cm height keeps your knuckles off the board. A knife that handles most kitchen tasks on its own.
C100 Carbon Steel with 58 HRC
C100 has around 1.0% carbon and is one of the most traditional knife steels. It can be ground sharper than most stainless steels, responds well to whetstones and strops, and develops a unique patina over time. It is not stainless: dry after every use, and oil lightly occasionally.
Walnut or Maple
Walnut is dark and warm, with each grain being unique, and it deepens in color over the years. Maple is light and clear, a calm contrast to the dark blade. Both handles are ergonomically shaped and hand-fitted.
Santoku Pro Forged, Santoku Pro, or Nakiri?
| Santoku Pro Forged | Santoku Pro | Nakiri | |
|---|---|---|---|
| Blade Length | 21 cm | 21 cm | 18 cm |
| Weight | approx. 250 g | approx. 250 g | approx. 260 g |
| Steel | C100 Carbon Steel | Böhler N690, stainless | Carbon Steel |
| Care | dry, oil | easy care | dry, oil |
| Ideal for | maximum sharpness, patina lovers | everyday use without effort, fish and acid | vegetables and herbs |
In short: same shape, different steel. If you want the finest edge and don't shy away from care, choose Forged. If you want stainless, choose the Santoku Pro.
Care
- Hand wash, dry immediately, do not put in the dishwasher
- Lightly oil the blade occasionally, treat the wooden handle with care oil
- Resharpen on a whetstone or through our sharpening service
Further details can be found in the Care Instructions for Carbon Steel Knives.
Scope of delivery
Santoku Pro Forged with leather sheath. Handmade in Bosnia.
Technical Data
| Blade length | 21 cm |
|---|---|
| Overall length | 34 cm |
| Blade height | 2.17 inches |
| Spine thickness | 2 mm |
| Weight | approx. 250 g |
| Steel | C100 Carbon Steel |
| Hardness | 58 HRC |
| Handle | Walnut or maple (variant selectable) |
| Scope of delivery | Knife with leather sheath |
| Production | Handcrafted in Bosnia |
Measurements are handcrafted measurements and may vary slightly. Each piece is unique.
Leather strops for resharpening, our sharpening service and the care instructions for carbon steel knives. All models: hand-forged knives.
We deliver within 2-4 business days.
Free shipping in DE&AT for orders over €100.
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A return from Germany costs €7.00, regardless of size.
A return from Austria costs between €12.00 and €18.00 (depending on the size of the package). The return shipping costs are charged 1:1 and deducted from the credit note.
We have no influence on these costs.
It is best to use the box we delivered. Please simply stick the return label, which you will receive by email, on the outside of your return. This ensures that the return always goes to the correct address.
What is a Santoku knife suitable for?
The Santoku means three virtues: meat, fish, and vegetables. With a flat blade belly, it's ideal for push-cutting. One of the most versatile kitchen knives for anyone looking for one knife to do it all.
Santoku vs. Chef's Knife?
Chef's knife: curved blade for rock-chopping, pronounced tip. Santoku: flatter belly for push-cutting, shorter and lighter. Those who cut in the Japanese style choose the Santoku.
Santoku vs. Nakiri?
Nakiri: pure vegetable knife, straight blade without a tip. Santoku: versatile all-rounder for vegetables, fish, and meat with a slightly curved blade and tip.
What is C100 Carbon Steel?
High-purity carbon steel with approx. 1.0 percent carbon content. Sharper than stainless steel, harder cutting edge, longer edge retention. Can be razor-sharp again in minutes with a whetstone.
How do you sharpen the Santoku Pro Forged?
Sharpening angle 15 to 17 degrees per side. Coarse stone 400 to 800 for shaping, 1000 to 2000 for resharpening, 3000 to 6000 for refining. Finally, a leather strop. C100 takes an edge faster than stainless steel.
How do you care for a Carbon Steel Santoku?
Wash after use, wipe dry, never put in the dishwasher. Occasionally rub with camellia oil. Patina naturally protects the blade. Store both handle variations dry.
Walnut or Maple?
Walnut: dark, warm, characterful, develops an elegant patina. Maple: light, clear, timeless, elegant contrast to the dark blade. Both ergonomic. Purely a matter of taste.
Why does the Santoku develop a patina?
C100 reacts with food and moisture and develops a natural protective layer. Protects against corrosion, improves non-stick properties. Each patina is unique.