The distinct hammered effect of the Ashwood Knife series makes it one of the most sought after collections for any avid chef. The name of the collection is given due to the use of Ashwood to ornament the knife handles. Grown throughout North America, Ashwood is primarily known for its dependable and robust qualities as well as its versatility. The heat-treated and carbonized handles are connected via the bolster to the eye-catching blade that is light and durable. All blades in the Ashwood Knife series are hammered for an aesthetic and functional reason. The distinct hammered texture offers a unique design whilst existing to prevent food from sticking to the edges during use. The German steel blades in the Ashwood collection are a classic addition to any kitchen.
The Japanese version of the Chef’s knife, The Santoku Knife. Translating to “three ways” the Santoku is an all-rounded knife that performs, as its name denotes, 3 cutting functions - slicing, dicing and mincing.
Easily slicing through vegetables, fruit and meat, the Santoku Knife was initially designed and invented for Japanese homemakers who wanted to recreate Western-style cuisine in their kitchen (not to be confused with the other Western-style Japanese knife - Gyoto).