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MAD SHARK Kitchen Santoku Knife & Meat Cleaver Knife with German High Carbon Stainless Steel, Cooking Gift for Mens Dad Birthday
Knife & Tool Bundles

MAD SHARK Kitchen Santoku Knife & Meat Cleaver Knife with German High Carbon Stainless Steel, Cooking Gift for Mens Dad Birthday

Part of the MAD SHARK range
$58.91
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This pair is the santoku version of our two-knife box. The santoku carries a hollow edge, which pulls weight out of the blade and keeps food from clinging to the face, so a long session of vegetables costs your wrist less. Then there is the cleaver, 7.5 inches of Chinese kitchen pattern with real heft, for everything the santoku should never be asked to do. Both are German high-carbon stainless.

Spec plate

Bundle
Santoku knife plus 7.5-inch meat cleaver
Steel
German high-carbon stainless, both blades
Santoku edge
Hollow-ground scallops along the bevel
Cleaver
Chinese kitchen pattern, bone-capable spine
Packing
White utility gift box

Anatomy of the tool

Pairing

Hollow-edge santoku, bone-ready cleaver

The santoku is the light half of this box and the cleaver is the heavy half. Vegetables, boneless meat and herbs go to the santoku; anything with a joint, a rib or a knuckle in it goes to the cleaver, and neither blade gets abused.

Blade

What the hollow edge is actually for

The scalloped grind removes metal, which drops blade weight, and it shortens the contact patch between steel and food. Less contact means less friction and less suction, so potato and zucchini slices fall away instead of stacking on the face.

Edge

Carbon measured in months between sharpenings

High-carbon stainless buys hardness without giving up corrosion resistance, which is why these two hold an edge through ordinary home use and still survive a wet sink. Expect to sharpen on a schedule, not after every brisket.

In Use

Spine smash, then shoulder joints

The cleaver is built to disjoint, carve thick cuts and hack through bone, and its spine doubles as the thing you smash with. Mincing and boning fall to it too. The santoku handles the quiet work that comes before and after.

From the sharpening bench

Dry the santoku along the scallops rather than across them, since water parks in the hollows, and keep the cleaver off cutting boards made of glass or stone.

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