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Home | Friedr Herder | Friedr Herder 7" Santoku Carbon Cherry Handle

Friedr Herder 7" Santoku Carbon Cherry Handle

£48.49
£48.49
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This santoku from Freidr Herder reflects their versatility in making affordable knives without abandoning convex grinding that is key for good cutting and food release. Thin behind the edge carbon steel sharpens easily and holds an edge for a good length of time. The cherry handle is comfortable and gets a little surface texture with use that helps it stay grippy when wet. 

This santoku utilizes a kititsuke type tip for fine cutting and a convex ground face to the carbon steel blade, and offer a comfortable grip with their one piece cherry handle. The blade is thin and smooth cutting at only 1.5mm thick but does not bend at the neck or feel flimsy.

Friedr. Herder Abr Sohn company is the longest continually operating knife making operation in Solingen Germany. It’s famous Pikas spade logo was registered in 1727 although their place in Solingen’s blade making traces further back. Friedr Herder has kept many old patterns in carbon steel in production and offers a variety of new production knives for professionals and home cooks. We are happy to include these in our lineup. When looking for old knives seeing that Herder handle with the spade rivet peeking out is always exciting, we think it’s still true of the new production knives as well.

 

cutting edge is just under 7" (175mm)

1 11/16" wide at heel (42mm)

1.5mm thick at spine

3.7 oz

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and towel dried soon after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage.

We recommend hand sharpening on whetstones. We have found that most western knives perform best with a medium finish starting around 1000 grit. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Steel honing rods work well with this knife.

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