Ergo Chef Crimson 6" Santoku Knife - Red G10 Handle
6" Santoku blade is crafted from one piece of German high carbon steel for stain resistance and durability with hollow grounds to help release food. The blade is precision ground to perfect sharpness and heat treated for a long lasting edge. The elegant wood grain look of the handle is A fiberglass resin composite called G10 that is extremely durable and elegant, ideal for the most demanding kitchens. The name Santoku is Japanese meaning "Three Virtues" and the blade is designed with a rounded tip and rocking edge for fruits, & veggies.
- 6" Santoku Knife; part of the Crimson Series knife line by Ergo Chef
- Blade is Solid German high carbon steel & G10 fiberglass composite handle
- The beautiful wood grain handle look of G10 matches high quality construction, perfect balance, durability, & long lasting performance to the comfort and pleasure of every cut.
- The G10 is the world's strongest knife handle material and is fabricated in a red & black wood grain look with no maintenance required. Hollow grounds on blade help release foods.
- Hand Wash Recommended
- Made in China
|Blade Material||Stainless Steel(German 1,4116)|
|Knife Type||Fixed Blade|
Like most unique companies, Ergo Chef was founded serendipitously.
Scott Staib wasn'?t supposed to make knives; he was supposed to be a chef. After his training at Johnson & Wales University, Scott set out to rise through the culinary ranks. His first stop was an ultra-swanky country club where he proved his mettle as the saute and grill chef. Next was his gig as sous chef for Aramark Food Service Corporation. He was on the fast track in foodservice when he was sidelined by tendinitis and carpal tunnel syndrome result of the repetitive motion injuries caused by frequent chopping and slicing. Without a fully-functioning wrist, Staib could not cook his dinner, let alone advance his career. He was not alone.
Scott found that he was not the only chef/?professional or home cook ?to suffer from tendinitis and carpal tunnel syndrome. He enrolled his engineer brother, Mike, to help find the solution. They worked closely with designers at the family's design and machining company in New England to examine how a conventional knife fits in a chef'?s hand, the movement of a chef's wrist and hand during chopping and the angle at which a knife hits the cutting board. Together, they crafted a knife that was a true extension of a chef'?s hand.
After just three weeks of using the ergonomically-designed knives, Scott'?s persistent tendinitis and carpal tunnel symptoms disappeared. He created 50 prototypes of the knives and sent them to professional chefs, student chefs and culinary professors across the country. The response was overwhelmingly positive, and Ergo Chef was born.