With this knife a new world standard is set. For the very first time an expensive high-end steel is used in serial production of advanced chefs knives. The benefit of using a special steel is that the blade can be made thinner, lighter and more rigid and this makes your kitchen work easier and more fun. The VG10 special steel will make the edge last much longer and this is of course a particular advantage for professionals.

Fallkniven have paid extra attention to the shape of the handle, while offering a shape that ensures safety while working with the knife. Fallkniven achieve this by making the handle of tacky Thermorun rubber. The better the grip is, the less fatiguing for your hands. On top of that, the handle is easy to keep clean as it has no grooves or dents. The hygienic aspect is an important detail for those who work with food in restaurants.

The tang runs through the handle at almost full width, which gives both stability and rigidity for the knife. The black Teflon coating protects the blade from corrosion and mechanical damage. Fallkniven have run marathon tests on the coating in a dishwasher with no visible defects upon the surface.

Fallkniven regard the K1 and K2 knives as the most advanced chef“s knives in the world.

K2 White Whale. The santoku designed K2 is without doubt the best knife for vegetables. Thin cut, fresh vegetables are wholesome, they look neat and taste terrific finely shredded. Only the perfectly designed Santoku will do that!