Santoku: A well-rounded knife that can accomplish a lot of cutting tasks. The santoku is the most common knife shape you’ll find in kitchens worldwide and it excels at slicing, dicing, and mincing. Think of it as a cross between a Gyuto (chef knife) and Nakiri (veg knife). Generally short in length, 160mm-190mm, the santoku is a superb knife if work space is an issue.
Knife Specs:
Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.
- Steel: Blue Super
- HRC: 62-64
- Edge Length: 170mm
- Height at heel:
- Distal Taper Heel:
- Distal Taper Mid:
- Distal Taper Tip:
- Weight:
- Handle: Octagonal Magnolia
- Shape: Kiritsuke Santoku
- Finish: Migaki
- Cladding: Stainless
- Construction:San-mai
- Edge bevel: 50/50
- Knife Line: Q-AS
- Blacksmith: -
- Maker: Sakai Kikumori
- Sharpener: -
- Place of Origin: Sakai, Japan
Santoku: A well-rounded knife that can accomplish a lot of cutting tasks. The santoku is the most common knife shape you’ll find in kitchens worldwide and it excels at slicing, dicing, and mincing. Think of it as a cross between a Gyuto (chef knife) and Nakiri (veg knife). Generally short in length, 160mm-190mm, the santoku is a superb knife if work space is an issue.
Knife Specs:
Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.
- Steel: Blue Super
- HRC: 62-64
- Edge Length: 170mm
- Height at heel:
- Distal Taper Heel:
- Distal Taper Mid:
- Distal Taper Tip:
- Weight:
- Handle: Octagonal Magnolia
- Shape: Kiritsuke Santoku
- Finish: Migaki
- Cladding: Stainless
- Construction:San-mai
- Edge bevel: 50/50
- Knife Line: Q-AS
- Blacksmith: -
- Maker: Sakai Kikumori
- Sharpener: -
- Place of Origin: Sakai, Japan