Japanese knives in the Pakkawood series
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The Japanese knives in the Pakkawood series exemplify the brand's mastery in Japanese knife craftsmanship, with each knife developed for a specific purpose, providing unmatched versatility and precision. The Gyutoh chef's knife is perfect for handling large pieces of meat and vegetables, while the Pankiri bread knife is excellent for slicing bread. The Shotoh carving 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 can be used for a variety of kitchen tasks. The Shotoh/trimming knife is designed for intricate tasks like peeling and trimming, and the Nakiri cleaver knife is perfect for precise vegetable chopping. 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 slicing 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.
Excellence team
The Japanese Pakkawood series knives are made with 48 layers of steel and are an example of the highest layering technology, which significantly increases hardness and flexibility. The multilayer steel reinforces the blade against the daily stresses of the kitchen and ensures it remains resistant to chipping and marks. The additional layers help maintain the knife's integrity for many years of use, making it a worthwhile investment for both professional chefs and enthusiasts who love cooking at home.
Cutting precision
The Japanese knives of the Pakkawood series are a an example of extraordinary sharpness, a crucial feature of any premium knife. Each blade is made from high-quality FC61 steel, providing a meticulously sharpened edge that promises unparalleled 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 both hard and delicate ingredients, ensuring clean cuts without tearing or damaging the food. For chefs and home cooks alike, this means improved taste and presentation, making every meal a masterpiece.
The harmony of precision
The symmetrical edge of the Japanese Pakkawood series knife represents the pinnacle of knife engineering, reflecting impeccable balance and smooth cutting performance. This feature is essential for achieving consistent slices and maintaining the integrity of the ingredients, which is fundamental in professional cooking and aesthetically pleasing presentations. The 19-degree symmetrical edge angle is carefully designed to ensure maximum sharpness while maintaining durability, allowing precise cuts on both straight and complex slices. This design not only enhances the knife's functional utility but also increases its lifespan, ensuring it remains a reliable kitchen tool for many years to come.
Eternal handle
The handles of all Japanese knives in the Pakkawood series are made from high-quality Pakka wood and are designed to withstand the rigors of both home and professional kitchens. Pakka wood is known for its exceptional moisture resistance and toughness, making it an ideal material for knife handles that require durability and hygiene. The ergonomic handle design makes it comfortable to hold and provides a secure grip even in wet conditions, enhancing safety and control during use. The durability ensures that the knives will not only stand the test of time but also maintain their aesthetic appeal, making forest wood knives a fusion of practical and luxurious kitchen tools.
| Variant | Blade length |
|---|---|
| Chef's knifeChef | 20.32 cm |
| Bread knife | 20.32 cm |
| Slicing / Carving knife | 20 cm |
| Large Santoku knife | 17 cm |
| Small Santoku knife | 12 cm |
| Peeling knife | 8 cm |
| Cleaver knife | 20 cm |
| Boning knife (Honesuki) | 15 cm |
| Kiritsuke knife | 20 cm (8 inches) |
| Utility knife / Universal knife (Shotoh) | 12 cm |
| Santoku knife (mini) | 5 cm |
| Shotoh – Slicing knife | 9 cm |
| Nakiri – Cleaver 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× Slicing knife
- 1× Large Santoku knife
- 1× Small Santoku knife
- 1× Peeling knife
- 1× Cleaver knife
- 1× Boning knife
- 1× Kiritsuke knife
- 1× Utility knife
Note: Slight differences in size and color may occur due to lighting conditions, monitor settings, and manual measurement tolerances.
Note: Each knife is sold separately