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 1
- HRC: 62-63
- Edge Length: 150mm
- Height at heel: 42mm
- Distal Taper Heel: 3.3mm
- Distal Taper Mid: 2.2mm
- Distal Taper Tip: 0.6mm
- Weight: 102grams
- Handle: Magnolia
- Shape: Funayuki
- Finish: Kurouchi
- Cladding: Iron clad
- Construction: San-mai
- Edge bevel: 50/50
- Knife Line: Blue#1 Kurouchi
- Blacksmith: Takeo Murata
- Maker: Takeo Murata
- Sharpener: -
- Place of Origin: Kochi, 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 1
- HRC: 62-63
- Edge Length: 150mm
- Height at heel: 42mm
- Distal Taper Heel: 3.3mm
- Distal Taper Mid: 2.2mm
- Distal Taper Tip: 0.6mm
- Weight: 102grams
- Handle: Magnolia
- Shape: Funayuki
- Finish: Kurouchi
- Cladding: Iron clad
- Construction: San-mai
- Edge bevel: 50/50
- Knife Line: Blue#1 Kurouchi
- Blacksmith: Takeo Murata
- Maker: Takeo Murata
- Sharpener: -
- Place of Origin: Kochi, Japan
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