Japanese knives from the Pakkawood series
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The Japanese knives from the Pakkawood series exemplify the brand's mastery of Japanese knife-making, with each knife designed for a specific purpose and offering unmatched versatility and precision. The Gyuto kitchen knife is perfect for handling large pieces of meat and vegetables, while the Pankiri bread knife is excellent for slicing bread. The Shotoh boning knife is ideal for precise cuts in meat and fish, and the Santoku knives, known for their three functions—slicing, dicing, and mincing—are versatile for a variety of kitchen tasks. The Shotoh/parsing knife is designed for delicate tasks such as peeling and trimming, and the Nakiri chopping knife is perfect for chopping vegetables with precision. The Honesuki boning knife offers superior control when deboning meat, and the Kiritsuke knife, traditionally reserved for the master chef, combines the functions of a boning knife and a vegetable knife. Finally, the Shotoh utility knife is perfect for general kitchen tasks. This complete set not only meets all culinary needs, but also celebrates the rich heritage of Japanese knife-making.
A team of excellence
The Japanese knives from the Pakkawood series are made with 48 layers of steel and exemplify the ultimate in layered technology, greatly increasing hardness and flexibility. The multilayer steel reinforces the blade against everyday kitchen stresses and ensures it remains resistant to chips and scratches. The additional layers help maintain the knife's integrity for many years of use, making it a worthwhile investment for professional cooks and enthusiasts.
Cutting precision
The Japanese knives from the Pakkawood series are an example of excellent sharpness, a key feature of every premium knife. Each blade is made from high-quality FC61 steel and meticulously sharpened, promising unmatched precision with every cut. The traditional Japanese Honbazuke sharpening method further refines the edge through a three-step process that sharpens and polishes the blade to a scalpel-like finish. This exceptional sharpness enhances the cooking experience, making it easier to cut both hard and delicate ingredients and ensuring clean cuts without tearing or damaging food. For cooks and enthusiasts, this means better flavor and presentation, making every meal a masterpiece.
The harmony of precision
The symmetrical blade of the Japanese knife from the Pakkawood series represents the pinnacle of knife-making technique and reflects impeccable balance and smooth cutting performance. This feature is essential for achieving consistent slices and preserving the integrity of ingredients, which is vital in professional kitchens and for attractive presentations. The 19-degree symmetrical cutting angle is carefully designed to ensure maximum sharpness while maintaining durability, allowing precise cuts in both straight lines and complex shapes. This design not only improves the knife's functionality, but also increases its lifespan, ensuring it remains a reliable kitchen tool for years.
A timeless handle
The handles of all Japanese knives in the Pakkawood series are made from high-quality Pakkawood and designed to withstand the demands of both home and professional kitchens. Pakkawood is known for its exceptional moisture resistance and strength, making it an ideal material for knife handles that require durability and hygiene. The ergonomic handle design fits comfortably in the hand and offers a secure grip even in wet conditions, increasing safety and control during use. Its durability ensures that the knives not only stand the test of time, but also retain their attractive appearance, making these forest knives a combination of practicality and luxury in the kitchen.
| Variant | Blade length |
|---|---|
| Chef's knifeKitchen | 20,32 cm |
| Bread knife | 20,32 cm |
| Boning knife / Paring knife | 20 cm |
| Large Santoku knife | 17 cm |
| Small Santoku knife | 12 cm |
| Paring knife | 8 cm |
| Chopping knife | 20 cm |
| Boning knife (Honesuki) | 15 cm |
| Kiritsuke knife | 20 cm (8 inches) |
| Utility knife / Multipurpose knife (Shotoh) | 12 cm |
| Santoku knife (mini) | 5 cm |
| Shotoh – Boning knife | 9 cm |
| Nakiri – Chopping knife | 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× Boning knife
- 1× Large Santoku knife
- 1× Small Santoku knife
- 1× Paring knife
- 1× Chopping knife
- 1× Boning knife
- 1× Kiritsuke knife
- 1× Utility knife
Note: Minor variations in size and color may occur due to lighting conditions, monitor settings, and manual measurement tolerances.
Note: Sold individually