Fällkniven
K2
White Whale –

With this knife a new world standard was set. For the very first time an expensive high-end steel is used in serial production of advanced chefs knives. The benefit of using a special steel is that the blade can be made thinner, lighter and more rigid and this makes your kitchen work easier and more fun. The laminated VG-10 special steel will make the edge last much longer and this is of course a particular advantage for professionals. Fällkniven has paid extra attention to the shape of the handle – the grip must fill the hand without being clumsy while offering a shape that you ensures a safety when working with the knife. They achieve this by making the handle of tacky Kraton – the better the grip is, the less fatiguing for your hands. On top of that, the handle is easy to keep clean as it has no grooves or dents. The hygienic aspect is an important detail for those who work with food in restaurants and eateries – not the least for their guests. The tang runs through the handle at almost full Width, which gives both stability and rigidity for the knife. The black Teflon coating protects the blade from corrosion and mechanical damage. The K2 Santoku is without doubt the best knife for vegetables. Thin cut, fresh vegetables are wholesome, they look neat and taste terrific finely shredded. Only the perfectly designed Santoku will do that!