Small Güde Santoku knife Kulle – Alpha barrel oak – No. E546/14
The Santoku is the Japanese utility knife with excellent properties for cutting meat and vegetables. The fluted edge counteracts the adhesion of soft foods to the blade. This allows, for example, fish, tender meat or cheese to be cut particularly precisely.
Its handy shape makes this smaller chef’s knife – Alpha barrel oak E546/14 – especially popular with women.
- Blade length: 14 cm
- Total length: 25.8 cm
- Weight: 185 gram
- Hardness: 57-58 HRc Rockwell
- Handle made of oak barrel wood
- Chrome vanadium molybdenum knife steel
- Fluted bevel
- stainless
- forged
- ice-hardened
Güde is a Solingen knife manufacturer with over 100 years of tradition. The knives of the Alpha barrel oak series are forged by hand in small quantities. The blades are made of forged chrome-vanadium-molybdenum knife steel. Each Alpha barrel oak knife is processed in 40 manual operations.
The riveted oak handle scales come from 80+ year old select wine barrels and are finely polished. The knives are stainless ice-hardened and hand-sharpened. Do not put them in the dishwasher.
All knives lose their sharpness over time. Professional chefs sharpen their knives once briefly with the sharpening steel before each operation. The knife is then even after years sharp as on the first day. A sharpening steel should be at least 26cm long. The hardness and the surface are also crucial for a really sharp knife. With a sharpening steel from Güde you are making the right decision.
Properly sharpen knives
Right-handed people take the knife in their right hand and the sharpening steel in their left. Then the knife, at an angle between 15-20 degrees, is drawn evenly from the shaft to the tip of the knife over the entire steel. Alternate about ten times each.
Professional chefs pull their knives over the sharpening steel before every operation and thus permanently maintain the sharpness of their Güde knives.
Care instructions
Fine knives should be cleaned the way they were made: by hand. In most cases, it is quite sufficient to wipe the blade with a damp cloth. You should make sure that the knife is not left uncleaned for a long time. There are food residues (e.g. lemons) whose acids can attack even high-quality steel. Please avoid working on the knife with corrosive or abrasive aids. High-quality knives do not belong in the dishwasher or loose in a drawer (risk of injury!).
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