BÖKER COTTAGE CRAFT Santoku Plum Wood Carbon Steel 18 cm 130497

BÖKER COTTAGE CRAFT Santoku Plum Wood Carbon Steel 18 cm Article No 130497

The BÖKER Santoku from the COTTAGE CRAFT series combines Japanese versatility with masterful craftsmanship from Solingen. Light, precise and exceptionally sharp, the carbon steel blade glides effortlessly through vegetables, fish and meat. The finely grained plum wood handle adds character while ensuring a secure grip during demanding kitchen work.
 

Total length	29.0 cm
Blade length	18.0 cm
Blade thickness	2.4 mm
Blade material	C75 carbon steel non stainless
Blade shape	medium pointed Santoku
Hardness	55–58 Rockwell
Handle material	local plum wood triple brass riveted
Weight	172 g
Manufacturer	BÖKER MANUFAKTUR Solingen Germany
Award	Messer Magazin Concept Award
Keyword	Santoku Japanese kitchen knife carbon steel Solingen

The BÖKER COTTAGE CRAFT Santoku represents traditional craftsmanship inspired by the historic grinding cottages of Solingen. For centuries blades were sharpened by hand on water powered grinding stones in small workshops. It was demanding, cold and often dangerous work, yet it laid the foundation for Solingen’s worldwide reputation for cutting excellence. The COTTAGE CRAFT series revives this heritage with authentic materials and uncompromising functionality. The 18 cm blade is made from C75 carbon steel, a non stainless steel highly appreciated for its exceptional sharpness and cutting performance. Carbon steel develops a natural patina over time, giving each knife individual character. With a hardness of 55–58 Rockwell, the blade offers an ideal balance between edge retention and easy resharpening. The handle is crafted from strongly grained local plum wood, triple riveted with brass and fitted to a full tang construction for perfect balance. The slightly raised wood grain provides additional grip, especially when working in a professional kitchen environment. Santoku means three virtues and stands for the preparation of vegetables, fish and meat. Unlike the classic European chef’s knife, the Santoku excels in precise slicing and chopping, while the wide blade surface allows easy food transfer from board to pan. To maintain performance, clean and dry the carbon steel blade immediately after use and apply a light coat of oil from time to time. Regular honing with a sharpening steel preserves the original bite. Should the edge ever require professional attention, sharpening service is available at Messer Rödter, family business since 1909.