Techncal Discription: Knife

Memo

TO: Dr. T***** J******, Professor of Technical Communication

FROM: Mr. T****s R****l, Network and Telecommunications student

DATE: February 1st 2006

SUBJECT: Technical specifications for Santoku chef knife

Introduction

This is a description of the functions and specifications of the J.A. Henckels Santoku chef knife. This knife is designed for the semi-serious home chef. This document will contain the following: Specifications of the knife and handle, as well as some of the technologies that are incorporated into the

knife.

For those who are not familiar with the Santoku design; it is an Asian design that is ideal for chopping, and making smooth non disintegrating cuts. The Santoku design is a hybrid between traditional chef knives

and meat cleavers. But doing this you keep the ability to make fine cuts and slices, while keeping the ability to chop foods at a rapid rate.

Blade

The blade is a rectangular shape with one rounded corner at the top edge closest to the tip of the knife. The cutting edge, by using this rectangular design, is long and flat. The exposed Tang (where the handle is attached) is 0.2 cm wide and uniform along the length of the blade. This particular knife doesn't offer a Bolster lip, or Return. The edge of the cutting surface is 0.05 cm thick depending on the level of sharpening.

The blade is constructed of a special formulation of Stainless Steel that is produced in Germany. The forged steel blade has a finely ground surface. The surface is then refined to provide a highly compressed surface that is free of even the thinest burrs. This is done to keep the initial cutting performance of the cutting edge very high. This blade is in dimension: 4.5 cm from the cutting edge to the spine of the blade on the handle side. On the tip end of the knife the blade is 4.0 cm thick right before the rounded portion.

The