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 are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.
- Steel: White#1
- HRC: 61-63
- Edge Length: 141mm
- Height at heel: 30mm
- Distal Taper Heel: 3mm
- Distal Taper Mid: 2.5mm
- Distal Taper Tip: 1.8mm
- Weight: 82 grams
- Handle: Magnolia
- Shape: Petty
- Finish: Migaki
- Cladding: Stainless
- Edge bevel: 50/50
- Construction: San Mai
- Knife Line: Stainless Clad White1
- Maker: Sakai Kikumori
- Blacksmith: Satoshi Nakagawa
- Sharpener/Grinder: n/a
- 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 are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.
- Steel: White#1
- HRC: 61-63
- Edge Length: 141mm
- Height at heel: 30mm
- Distal Taper Heel: 3mm
- Distal Taper Mid: 2.5mm
- Distal Taper Tip: 1.8mm
- Weight: 82 grams
- Handle: Magnolia
- Shape: Petty
- Finish: Migaki
- Cladding: Stainless
- Edge bevel: 50/50
- Construction: San Mai
- Knife Line: Stainless Clad White1
- Maker: Sakai Kikumori
- Blacksmith: Satoshi Nakagawa
- Sharpener/Grinder: n/a
- Origin: Sakai, Japan