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Set of 2 Japanese knives ens – Santoku 170 mm and Petty 135 mm, cobalt steel

Set of 2 Japanese knives ens – Santoku 170 mm and Petty 135 mm, cobalt steel

Arnest

$123.00 USD
$123.00 USD
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The Kitchen Knife set of 2 Japanese knives brings together a 170 mm Santoku and a 135 mm Petty knife, two complementary sizes for daily food preparation. Made in Japan and finished by artisans in the Tsubame-Sanjo region, in the Niigata prefecture, they combine a multi-layer blade construction with reinforced laminated wood handles.

Each blade has a cobalt alloy steel core, inserted between outer layers of 13% chrome stainless steel. This construction aims to combine high-performance sharpness and relatively simple maintenance. The reinforced laminated wood handles, also used in professional environments, offer good resistance and a comfortable grip.

The Santoku is suitable for the versatile cutting of vegetables, meat, and fish, while the Petty, shorter and lighter, facilitates peeling, cutting fruit, and precision work.

Santoku Knife

  • Type: Japanese Santoku knife
  • Blade length:170 mm
  • Overall length: Approximately 290 mm
  • Overall height: Approximately 45 mm
  • Overall product thickness: Approximately 15 mm
  • Weight: Approximately 110 g
  • Use: Vegetables, meat and fish

Petty Knife

  • Type:Japanese Petty knife
  • Blade length:135 mm
  • Overall length: Approximately 240 mm
  • Overall height: Approximately 30 mm
  • Overall product thickness: Approximately 10 mm
  • Weight: Approximately 54 g
  • Use: Fruit, vegetables, peeling and small cuts

Common Features

  • Brand: ens (エンス)
  • Manufacturer / distributor:Arnest
  • Range:ens Kitchen Knife
  • Number of knives: 2
  • Blade construction:Cobalt alloy steel sandwiched between two layers of stainless steel
  • Core steel: Cobalt alloy steel
  • Outer layer steel: 13% chrome stainless steel
  • Handle material: Reinforced laminated wood
  • Combined weight of the knives:Approximately 164 g, excluding packaging
  • Country of manufacture: Japan
  • Finishing region: Tsubame-Sanjo, Niigata

Usage and care tips

  • Use the Santoku for versatile food preparation and the Petty for small cuts and peeling.
  • Avoid bones, frozen foods and twisting motions of the blade.
  • Wash the knives by hand, then dry them thoroughly after each use.
  • Do not use in the dishwasher or dryer.
  • Do not leave the handles soaking in water.
  • Store the knives in a way that protects their cutting edges.
  • Two complementary knives: a versatile 170 mm Santoku and a compact 135 mm Petty.
  • Cobalt-alloy steel core: material chosen for cutting performance.
  • Warikomi multi-layer construction: blade core sandwiched between two outer layers of stainless steel.
  • Stainless steel with 13% chromium: outer layers providing corrosion resistance and easy maintenance.
  • Reinforced laminated wood handles: durable material, suitable for regular use.
  • 110 g Santoku: versatile size for everyday food preparation.
  • 54 g Petty: lightweight and maneuverable knife for small ingredients and precise cuts.
  • Finished by artisans in Tsubame-Sanjo: a Japanese region renowned for its metallurgical industry.
  • Made in Japan: two knives from the ens Kitchen Knife range.
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$123.00