• Santoku 210mm Parker Asahi Synthetic Take Down Set
  • Santoku 210mm Parker Asahi Synthetic Take Down Set – detail view
  • Santoku 210mm Parker Asahi Synthetic Take Down Set – side profile
  • Santoku 210mm Parker Asahi Synthetic Take Down Set – handle detail
  • Santoku 210mm Parker Asahi Synthetic Take Down Set – blade close-up
  • Santoku 210mm Parker Asahi Synthetic Take Down Set – view 6
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Santoku 210 mm Parker Asahi Synthetic Take Down Set

Santoku 210 mm Parker Asahi Synthetic Take Down Set

By Benjamin Kamon

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Benjamin Kamon

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Dieses 210 mm lange Santoku, geschmiedet aus Apex Ultra Steel vom renommierten österreichischen Schmied Benjamin Kamon, ist eine meisterhafte Fusion aus Feinmechanik und modernster Metallurgie. Die Klinge mit Kamons charakteristischem Santoku-Profil, konvexen Fasen und einer Walkschliff-Spitze bietet unübertroffene Vielseitigkeit in der Küche. Das markante Wellenmuster, verstärkt durch eine schwarz geätzte, ölglänzende Oberfläche, unterstreicht das raffinierte Design ebenso wie die Funktionalität. Die Klinge wurde durch ein fortschrittliches Fließsand-Wärmebehandlungsverfahren auf außergewöhnliche 67 HRC gehärtet und weist eine makellose Kornstruktur und Hartmetallausrichtung auf, was für überragende Schnitthaltigkeit und Haltbarkeit sorgt. Die kryogene Behandlung erhöht ihre Härte und Zähigkeit zusätzlich und sorgt für beispiellose Schneidpräzision.

Das für optimale Ergonomie und Leistung konzipierte Messer verfügt über einen Griff aus einer einzigartigen, von Parker Asahi entwickelten Kunststoffmischung. Dieses Material, eine Mischung aus Gummi und Holzfasern, liegt angenehm und widerstandsfähig in der Hand und ermöglicht so auch längeres, ermüdungsfreies Arbeiten. Die für Kamon typischen torpedoförmigen Titan-Endkappen verleihen dem Griffdesign Raffinesse und ein unverwechselbares Detail. Dieses Santoku wurde für Profiköche und Hobbyköche gleichermaßen entwickelt und eignet sich hervorragend für eine Vielzahl von Aufgaben, vom hauchdünnen Schneiden von Gemüse bis zum Zerlegen von Proteinen mit chirurgischer Präzision. Der Apex Ultra Steel sorgt für eine rasiermesserscharfe Schneide, die auch bei längerem Gebrauch hält und neue Maßstäbe für Hochleistungsküchenmesser setzt.

Zu diesem außergewöhnlichen Messer gehört eine spezielle Saya für sichere Aufbewahrung und Transport sowie das Parker Asahi Cook N Cut Pro Schneidebrett. Das Schneidebrett ist aus dem gleichen innovativen Material wie der Griff gefertigt und misst 600 mm x 330 mm x 30 mm. Es bietet eine langlebige, messerschonende Oberfläche, die die Klingenschärfe schont und gleichzeitig Stabilität während des Gebrauchs bietet. Messer- und Schneidebrett-Set verkörpern die perfekte Synergie aus fortschrittlichem Design und Funktionalität. Diese Kreation repräsentiert den Höhepunkt handwerklicher Kunstfertigkeit und ist ein unverzichtbares Herzstück für jedes anspruchsvolle kulinarische Vorhaben.

Product Specification
  • Blade Type:
  • Overall Length: 340mm
  • Edge Length: 210mm
  • Spine Heel: 5.23mm
  • Spine Mid: 2.66mm
  • Spine Tip (20mm before): 0.78mm
  • Blade Height: 56mm
  • Weight: 253g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 67
  • Blade Construction:
  • Blade Finish: Strukturiert, Säuregeätzt (erzwungene Patina)
  • Grind:
  • Handle Construction:
  • Handle Materials: Parker Asahi Synthetic Compound, Titanium
  • Handedness: Beidhändig
  • Saya / Storage Included: Yes

Blade type

Santoku

三徳

A shorter, lighter all-purpose knife — usually 165 to 180 mm — built around the same "three virtues" the name describes: meat, fish, and vegetables. The edge is flatter than a gyuto's, with a rounded, sheepsfoot-style tip, favouring a straight up-and-down push cut over a rocking motion. Its compact length and modest height make it easy to control, which has made it the default home-kitchen knife across much of the world.

The santoku trades reach and tip precision for manageability. The flatter profile and shorter blade suit smaller hands, smaller boards, and cooks who chop rather than rock, but those same dimensions limit it on large proteins and tall vegetables where a longer, taller blade does the work more easily. Think of it as a gyuto's more approachable counterpart rather than a replacement.

View full knife type guide →

Cutting edge steel

Apex Ultra

Low-alloy fine-grain carbon tool steel

Typical HRC
64–68
Corrosion class
Carbon
Production
Conventional
Origin
Austria (ApexUltra project — developed by Larrin Thomas, Marco Guldimann and Tobias Hangler; FFG-funded, associated with Messerschmiede Hangler)

Apex Ultra is one of the most carefully engineered non-stainless kitchen knife steels in modern circulation — a steel designed from the ground up specifically for handmade knives, rather than borrowed from another industry. It was developed by metallurgist Larrin Thomas together with smiths Marco Guldimann and Tobias Hangler. It is a low-alloy carbon steel — roughly 1.25 percent carbon, 2.6 percent tungsten, 1.5 percent chromium and a 0.4 percent vanadium addition, with manganese and silicon kept low. That composition is tuned for high purity and a fine, evenly distributed mix of chromium-enriched iron carbides, tungsten carbides and vanadium carbides — the structure that lets it hold a very hard edge without the coarse carbides or plate martensite that sap toughness in other high-hardness carbon steels.

What this means for a cook is unusual permission. Apex Ultra carries very high toughness in the 66+ HRC range — the highest of any knife steel its developers have tested at that hardness — so you can ask a maker to grind it thin and run the heat treatment hard, and the edge will hold far longer than the carbon steels smiths usually forge, without microchipping. It forges and forge-welds much like 52100 or 1.2562, sharpens cleanly on natural and synthetic stones without needing diamond plates, and its modest chromium slows patina a little — though it is not stainless and should be cared for as a carbon steel.

Apex Ultra has become a signature steel of the European maker community, and the Modern Cooking catalogue carries an unusually deep bench of smiths working in it. Tobias Hangler himself heads that group, alongside Marco Guldimann, Benjamin Kamon, Martin Huber, Jonas Johnsson, Karol Karyś, Birch & Bevel, and MCx. It is genuinely a step forward — one of the relatively few cases where the marketing claims and the underlying metallurgical data are saying the same thing.

View full steel guide →

Blade construction

Mono Steel

A knife forged from a single piece of steel — no laminations, no clad layers. The simplest and most direct construction. The entire blade is the cutting steel, with no softer outer jacket to protect or contrast it. Most contemporary Western kitchen knives in carbon and stainless steel are mono-steel constructions, as are honyaki and most European bladesmith work.

The trade-off is straightforward: mono-steel knives are easier to forge, sharpen, and reason about, but the entire blade carries the cutting steel's properties — including its reactivity if it's a clean carbon. There is no soft jacket to protect a more brittle core from impact, so the heat treatment and geometry have to do all the work.

View full construction guide →

Grind

Convex

A grind whose bevel bulges outward in a gentle curve from spine to edge, rather than running flat. That extra steel directly behind the edge makes a convex grind notably strong and resistant to chipping, while the curved geometry helps food release and lets the blade glide through dense ingredients with less wedging than a flat grind.

The strength comes at the cost of ultimate thinness and ease of maintenance. A convex edge has more metal behind it, so it is not quite as effortlessly keen as a thinly flat-ground edge, and it is harder to sharpen freehand — holding the curve takes a stropping technique or a deliberate hand rather than a single fixed angle. The reward is an exceptionally tough, smooth-cutting edge.

View full grind guide →

Handle construction

Takedown

A takedown is a hidden-tang construction built to come apart. The tang passes through the handle and is drawn up by a threaded fitting — a nut at the butt, or a pommel that screws down — so the handle can be dismantled and re-fitted rather than being permanently bonded in place. Everything else follows the hidden-tang pattern: a concealed tang inside a one-piece handle, with no steel showing along the grip.

The point of the design is serviceability. Because the handle is mechanical rather than glued, it can be taken off for thorough cleaning and drying, swapped for a different material or profile, or replaced entirely if it is ever damaged — all without destroying the original fittings. It is the construction to choose for a knife meant to be maintained and kept for the long term, and for owners who like the option of changing a handle later.

View full construction guide →

Shipping & Returns

Shipping

We process orders 5 days a week (Monday - Friday) and ship from our shop in Sydney, Australia. We ship with FedEx, UPS and DHL.

We are happy to offer free international shipping on a variety of orders depending on location and order value.

Free Shipping Regions and Minimum Order Values

For Australia and New Zealand the minimum is $500AUD. For the rest of the world it is approximately €1000EUR. The discount is applied automatically when you reach the minimum cart value at checkout.

Returns

If you're not entirely happy with your purchase, you can return it within 14 days of delivery for a refund. The item must be in its original condition with all original packaging.

  • Returns are accepted for 14 days
  • The customer is responsible for return shipping costs
  • A 15% restocking fee may be applied to change-of-mind returns
  • We do not accept returns on second-hand items for change of mind

Faulty or Damaged Items

You must notify us within 5 business days of receiving your order. Photographic evidence of damage is required. Once approved, Modern Cooking will cover return shipping costs.

Product Care

Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.

Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.

Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or premium reactive German and Swedish steels are susceptible to rust if not properly cared for. Keep the knife dry between uses and when storing for longer periods, wiping the blade with Tsubaki oil or another food-safe oil is a wise choice. A patina can be a beautiful personal feature on your knife and helps to stop rust forming.

Handle Care: For non-stabilised wooden handles, apply Tsubaki oil or another food-safe oil from time to time. Food-safe wax can be applied to both stabilised and non-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.

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