Cottage-Craft Santoku

Since the 14th century, the so-called Kotten- farm cottage - have shaped the history of Solingen, the city of blades. The massive grinding stones were driven by pure water power and the world-famous blades were sharpened by hand. The chef's knife series Boker Cottage-Craft impressively continues the heritage of this traditional craftsmanship and convinces with a carefully chosen choice of classic materials. Particularly noteworthy is the use of the non-stainless carbon steel C75, which forms the typical blue-grey patina after only a short period of use. The domestic plum wood used for the handle scales is hard, dense and fine-pored, shows an even structure and a striking colour spectrum. Following the centuries-old tradition of knife manufacturing in Solingen, the handle scales are mounted on the continuous tang of the blade with solid brass rivets.

A knife that is also becoming increasingly popular in Europe is the Santoku. It is originally a Japanese blade shape for an all-purpose knife. Translated its name means "The three virtues", it is equally suitable for meat, fish and vegetables. The wide blade makes the Santoku particularly easy to handle.

Warning and safety information:
Cut injuries: The most common danger when using knives is the risk of cuts. Sharp blades can quickly penetrate skin and tissue.
Slipping of the knife: Improper or excessive pressure can cause the knife to slip, resulting in uncontrolled movements that can cause injuries.
Injuries due to falls: Knives should never be left unsecured or near table edges to prevent them from falling and injuring someone.
Blunt knives: Blunt knives pose a greater risk of injury as they require more force and can slip more easily. Knives should therefore be properly sharpened regularly.
Improper use: Using a knife for tasks for which it is not intended (e.g. as a lever tool) can not only damage the blade, but also lead to accidents.