"Thau" No. 5 Santoku knife by Guy Savoy and Bruno Moretti for Tarrerias Bonjean
Its shape, like its name, is of Japanese origin. Its very fine edge allows for the precise slicing of fish and vegetables without rusting.
Product specifications
(in g)
430
(in mm)
187.22
(in mm)
175.3
Technical polymer
(Per side in °)
16
full tang
Mox
Smooth
54.56
Two ranges of knives have emerged
The result of observation and reflection by the Guy Savoy - Bruno Moretti duo, high-level technologies, know-how and the industrial production capacity of Tarrerias Bonjean, two ranges of knives have emerged: the "Ulu and Savik" table knives on the one hand, and the "de Thau" kitchen knives on the other.
Discover our range of knives
The “Ulu and Savik” range of table knives corresponds to Guy Savoy’s desire to establish continuity between the kitchen and the dining room, the two worlds having to respond to each other.
The “de Thau” range of kitchen knives combines aesthetic qualities with comfort at work. It is intended for cooking enthusiasts, professionals or amateurs.
Kitchen knives with an "aero-aqua dynamic" shape!
The blade is deeply engraved rather than simply marked on the surface, unlike most knives; the fine and extremely detailed engraving is then carefully lacquered by hand. This blade, made from hardened steel, consists of mox steel coupled with an almost indestructible PVD treatment that provides exceptional corrosion resistance. This treatment has rendered it black, just like the handle, creating a seamless transition between the two and giving the knife a sleek, aggressive, yet gentle profile—like a gleaming cetacean leaping from the water: an "aero-aqua dynamic" shape!
High comfort kitchen knives
Designer Bruno Moretti observed the work in kitchens and discovered that chefs often hold the same knife for hours, frequently pressing their index finger on the back of the blade for more force and precision. He noted that hands or fingers could sometimes slip on the blade, and that some handles were more suitable for certain hands than others. He set out to create exceptionally comfortable knives for chefs. The handle's dimensions are significantly larger than the standard size, offering the same comfort to all hands, allowing them to position their grip at different levels on the handle based on their shape and size. The angle of the bolster (the 45° connection between the blade and the handle) has been reversed to ensure better hand protection. The back of the blade has been softened to prevent discomfort during prolonged contact with the finger.
Ce couteau est le maître incontesté de la préparation végétale et des chairs délicates. Santoku : Signifie "trois vertus" en japonais, désignant l'aptitude du couteau à trancher, ciseler et émincer. Acétate de cellulose : Matériau de manche écologique issu de la biomasse, offrant stabilité et confort. Contre-champs usinés : Chanfreins sur le dos de la lame permettant une prise en main totale et sécurisée.En cuisine : les aliments parfaits pour le Santoku
Entretien et pérennité de votre outil
Fréquence
Action recommandée
Quotidien
Nettoyage et séchage soigneux
Mensuel
Entretien du fil au fusil céramique
Semestriel
Réaffûtage sur pierre à eau (Grain 1000/3000)
Précautions d'usage et sécurité
Glossaire Thau®
Kitchen knives with an "aero-aqua dynamic" shape!
The blade is deeply engraved rather than simply marked on the surface, unlike most knives; the fine and extremely detailed engraving is then carefully lacquered by hand. This blade, made from hardened steel, consists of mox steel coupled with an almost indestructible PVD treatment that provides exceptional corrosion resistance. This treatment has rendered it black, just like the handle, creating a seamless transition between the two and giving the knife a sleek, aggressive, yet gentle profile—like a gleaming cetacean leaping from the water: an "aero-aqua dynamic" shape!
High comfort kitchen knives
Designer Bruno Moretti observed the work in kitchens and discovered that chefs often hold the same knife for hours, frequently pressing their index finger on the back of the blade for more force and precision. He noted that hands or fingers could sometimes slip on the blade, and that some handles were more suitable for certain hands than others. He set out to create exceptionally comfortable knives for chefs. The handle's dimensions are significantly larger than the standard size, offering the same comfort to all hands, allowing them to position their grip at different levels on the handle based on their shape and size. The angle of the bolster (the 45° connection between the blade and the handle) has been reversed to ensure better hand protection. The back of the blade has been softened to prevent discomfort during prolonged contact with the finger.
Ce couteau est le maître incontesté de la préparation végétale et des chairs délicates. Santoku : Signifie "trois vertus" en japonais, désignant l'aptitude du couteau à trancher, ciseler et émincer. Acétate de cellulose : Matériau de manche écologique issu de la biomasse, offrant stabilité et confort. Contre-champs usinés : Chanfreins sur le dos de la lame permettant une prise en main totale et sécurisée.En cuisine : les aliments parfaits pour le Santoku
Entretien et pérennité de votre outil
Fréquence
Action recommandée
Quotidien
Nettoyage et séchage soigneux
Mensuel
Entretien du fil au fusil céramique
Semestriel
Réaffûtage sur pierre à eau (Grain 1000/3000)
Précautions d'usage et sécurité
Glossaire Thau®
FAQ
Pourquoi le Santoku Thau n'a-t-il pas d'alvéoles ?
Est-il plus facile à utiliser qu'un couteau de chef ?
Le revêtement noir gêne-t-il la coupe ?
Comment le ranger en toute sécurité ?
