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: SG2
- HRC: 63~64
- Edge Length: 180 mm
- Height at heel: 46.7 mm
- Distal Taper Heel: 1.79 mm
- Distal Taper Mid: 1.72 mm
- Distal Taper Tip: 0.36 mm
- Weight: 173 grams
- Handle: Western Brown Pakka wood/w Welded Bolster
- Shape: Santoku
- Finish: Migaki
- Cladding: Stainless
- Construction: San-Mai
- Edge bevel: 50/50
- Knife Line: Western SG2
- Blacksmith: N/A
- Maker: Sakai Kikumori
- Sharpener: N/A
- 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: SG2
- HRC: 63~64
- Edge Length: 180 mm
- Height at heel: 46.7 mm
- Distal Taper Heel: 1.79 mm
- Distal Taper Mid: 1.72 mm
- Distal Taper Tip: 0.36 mm
- Weight: 173 grams
- Handle: Western Brown Pakka wood/w Welded Bolster
- Shape: Santoku
- Finish: Migaki
- Cladding: Stainless
- Construction: San-Mai
- Edge bevel: 50/50
- Knife Line: Western SG2
- Blacksmith: N/A
- Maker: Sakai Kikumori
- Sharpener: N/A
- Place of Origin: Sakai, Japan
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