Quest Dark Pakkawood
Quest Utility Santoku Knife, 5" Dark Pakkawood
Quest Utility Santoku Knife, 5" Dark Pakkawood
Regular price
$30.00
Sale price
$30.00
Regular price
$68.00
Unit price
per
55% OFF
Shipping calculated at checkout.
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Experience culinary precision with Quest Cutlery's 5" Utility Santoku Knife, meticulously designed for versatile slicing, dicing, and mincing tasks. Crafted from high-rated German steel, this blade resists stains and rust while maintaining a razor-sharp edge. The Utility Santoku blade combines the functionality of a chef's knife and a cleaver, ensuring exceptional performance in the kitchen. Its deftly proportioned design allows for precision tasks like mincing and paper-thin slicing, enhanced by shallow oval-shaped depressions on the blade. The dark Pakkawood handle and full triple tang design provide ergonomic comfort and control, ensuring fatigue-free use during extended cooking sessions.
- Precision forged from 440/X50CrMoV15 High-Carbon German Steel.
- Enhanced with multi-stage optimized Ice-Hardening heat treatment ensures exceptional durability and flexibility.
- Featuring a 20-22 degree angled blade edge, sharp heel, and smooth spine for precise cutting performance.
- Elegant, stylish, and functional ergonomic handle featuring the innovative SMART-BOLSTER™ design.
- Durable, long-lasting edge with easy maintenance.
- Crafted with one-piece unit construction for strength and durability.
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Specifications
Model: Q517
Characteristics
- Blade Knife Steel: Premium 440/X50CrMoV15 German Steel
- Type of Edge: Straight Edge
- Blade Hardness (HRC): 55 +/-2 HRC
- Blade Angle: 20-22° Angled Blade Edge
- Handle Type: Full Triple Tang Steel, Black Pakkawood
- Method: Forged
- Made in: China
Measurement
- Blade Length: 5"
- Handle Length: 4.75"
- Weight: 0.531 lb
Warranty
Final Sale – No Warranty
- All QUEST Cutlery items are offered at special liquidation pricing and are sold as is.
- These products are non-returnable and not covered by any warranty.
- All sales are final.
Use & Care
- Avoid cutting on hard surfaces such as stone, metal, or glass.
- Hand-wash with warm water and a mild detergent, then rinse and dry immediately.
- Maintain the knife's cutting edge by regularly using a honing steel.
- Sharpen as needed; with regular use and honing, sharpening may only be necessary once or twice a year.


