Coltelli Pakka San-Mai

La collezione San-Mai, ispirata alla tradizionale tecnica giapponese di forgiatura a tre strati, offre un equilibrio tra precisione, durata e prestazioni. Dotata di un nucleo in acciaio ad alto contenuto di carbonio AUS-10, temprato a 61 HRC per un’affilatura eccezionale e una lunga tenuta del filo, e protetta da due strati esterni di acciaio più morbido per una maggiore resistenza e longevità, ogni lama è progettata per garantire affidabilità e facilità d’uso. Il suo design pulito e raffinato rivela con discrezione la struttura stratificata, segno distintivo di maestria artigianale.

Pakka San-Mai Knives

Your Questions, Answered

Why choose pakkawood?

Pakkawood, or pakka wood, is often used in the design of kitchen utensils because it offers several advantages.

Its texture feels comfortable in hand and doesn’t slip, even when wet, unlike steel handles.

In addition, it is less prone to rotting or swelling than traditional wood and won’t splinter. Pakkawood ages well over time, making it a logical choice for durable and robust knives.

What is the purpose of hammering on kitchen knife blades?

The tsuchime hammered finish creates small air pockets that reduce food sticking to the blade, making cutting easier and cleaner. It also adds an aesthetic element to the knife.

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What is San-Mai steel?

San-Mai, or sanmai (“three layers” in Japanese), consists of a central core made of very hard, sharp steel, with a layer of softer steel on each side of the blade to absorb shocks and extend the knife’s lifespan. These blades are more durable than single-layer steel and less expensive than more elaborate Damascus steel.