Japanese Knives in the Pakkawood Series
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The Japanese knives in the Pakkawood series exemplify the brand's mastery of Japanese knife making, with each knife designed for a specific purpose, offering unmatched versatility and precision. The Gyutoh chef's knife is perfect for handling large cuts of meat and vegetables, while the Pankiri bread knife is excellent for slicing bread. The Shotoh slicing knife is ideal for precise cuts in meat and fish, and the Santoku knives, known for their three functions—slicing, dicing, and chopping—are versatile and suitable for various kitchen tasks. The Shotoh/slicing knife is designed for intricate tasks like peeling and trimming, and the Nakiri cleaver is perfect for precise vegetable chopping. The Honesuki boning knife provides superior control when deboning meat, and the Kiritsuke knife, traditionally reserved for master chefs, combines the functions of a slicing knife and a vegetable knife. Finally, the Shotoh utility knife is perfect for general kitchen tasks. This comprehensive set not only meets all culinary demands but also celebrates the rich heritage of Japanese knife making.
The team of excellence
The Japanese knives in the Pakkawood series are made of 48 layers of steel and represent the ultimate in layering technology, which significantly increases hardness and flexibility. The layered steel strengthens the blade against the daily stresses in the kitchen and ensures it remains resistant to chips and damage. The extra layers help preserve the knife's integrity over many years of use, making it a worthy investment for both professional chefs and enthusiasts who love cooking at home.
Cutting precision
The Japanese knives in the Pakkawood series are a examples of superb sharpness, a crucial feature of every premium knife. Each blade is made from high-quality FC61 steel, providing a carefully sharp edge that promises unmatched precision in every cut. The traditional Japanese Honbazuke sharpening method further refines this sharpness, with a three-step process that sharpens and polishes the blade to a scalpel-like edge. This extreme sharpness enhances the culinary experience by making it easy to cut through both tough and delicate ingredients, ensuring clean cuts without tearing or damaging the food. For chefs and home cooks, this means improved flavor and presentation, making every meal a masterpiece.
Harmony of precision
The symmetrical edge of the Japanese Pakkawood series knife represents the pinnacle of knife making, reflecting flawless balance and smooth cutting performance. This feature is crucial for achieving consistent slices and preserving the integrity of ingredients, which is important in professional cooking and aesthetically pleasing presentations. The 19-degree symmetrical blade angle is carefully designed to ensure maximum sharpness while maintaining durability, allowing precise cutting on both straight and complex cuts. This design not only enhances the knife's functionality but also increases its lifespan, ensuring it remains a reliable tool in the kitchen for many years to come.
Eternal grip
The handles on all Japanese knives in the Pakkawood series are made from high-quality Pakka wood and are designed to withstand the stresses of both home and professional kitchens. Pakka wood is known for its exceptional resistance to moisture and its robustness, making it an ideal material for knife handles that require durability and hygiene. The ergonomic design of the handle makes it comfortable to hold and provides a secure grip even under wet conditions, increasing safety and control during use. The durability ensures that the knives not only withstand the test of time but also retain their aesthetic appeal, making the forest wood knives a blend of practical and luxurious kitchen tools.
| Variant | Blade length |
|---|---|
| Chef's knifeChef | 20.32 cm |
| Bread knife | 20.32 cm |
| Paring knife / Paring knife | 20 cm |
| Large Santoku knife | 17 cm |
| Small Santoku knife | 12 cm |
| Scraper knife | 8 cm |
| Cleaver | 20 cm |
| Boning knife (Honesuki) | 15 cm |
| Kiritsuke knife | 20 cm (8 inches) |
| Utility knife / All-purpose knife (Shotoh) | 12 cm |
| Santoku knife (mini) | 5 cm |
| Shotoh – Paring knife | 9 cm |
| Nakiri – Cleaver | 18 cm |
| Honesuki – Boning knife | 15 cm |
| Kiritsuke knife | 8 inches ≈ 20 cm |
| Shotoh – Utility knife | 12.5 cm |
- 1× Chef's knife
- 1× Bread knife
- 1× Paring knife
- 1× Large Santoku knife
- 1× Small Santoku knife
- 1× Paring knife
- 1× Cleaver
- 1× Boning knife
- 1× Kiritsuke knife
- 1× Utility knife
Note: Small differences in size and color may occur due to lighting conditions, screen settings, and manual measurement tolerances.
Note: Each sold separately
