*** VEARK SK01 PRE-SALE *** next 75 knives for 25% off! ***

SK01 Pre-sale

  • 25% Discount Pre-Sale: SK01 - Single Piece Stainless Steel Santoku Knife
    1.100,00 kr
    825,00 kr
  • 25% Discount Pre-Sale: CK01 - Single Piece Stainless Steel Chef's Knife
    1.100,00 kr
    825,00 kr
  • Pre-Sale: SK01 - Single Piece Stainless Steel Santoku Knife
    1.100,00 kr
    1.100,00 kr

Introducing the SK01: The single piece Santoku knife.

A Santoku is a traditional Japanese kitchen knife shape.

We took the essence of that blade shape and adapted it to our design style. It‘s a bit shorter than our CK01 and not as pointy. The main difference is the way you cut. A traditional Chef‘s knife has a more centred balance and is used in a rocking motion. The Santoku on the other hand has a balance point that sits further back and is traditionally used more in a chopping style cut.

In the end it‘s all about personal preference. They both are excellent Kitchen Knives and are a pleasure to work with.

Just like with the CK01, we designed the SK01 with our open handle: We looked at how pro chefs hold their knives and developed the handle so it invites you to slide your thumb onto the blade, and grab the knife in a so called pinch grip to balance it between your thumb and index finger.

The manufacturing is done in a classic drop forging process which takes place in the traditional knife forging town of Solingen, Germany. Experienced craftsmen use all their skill to produce a knives of highest quality.

The drop forging process leaves each knife with it's individual pattern on the handle, just like a fingerprint. 

So each knife is a unique piece - no two are alike. A beautiful detail that gives each knife it's own character.

The SK01 features a 15cm (5.9") blade while the overall length is 27cm (10.6"). It is drop forged from stainless steel (X50CRMoV15) and weighs 190g (6.9oz.).

Our classic CK01 features a 20cm (7.9") blade with an overall length of 32cm (12.6"). It weighs 200g (7oz.).

The typical Solingen knife has a hardness of 55-56 Rockwell, we even exceed that at 58 Rockwell. What that basically means is: a harder knife can get sharper and keep a sharp edge for longer.