Santoku: A well-rounded suds 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#2
- HRC: 62-63
- Edge Length: 170 mm
- Height at heel: 46.33 mm
- Distal Taper Heel: 4.3 mm
- Distal Taper Mid: 1.95 mm
- Distal Taper Tip: 0.41 mm
- Weight: 150 grams
- Handle: Octagonal Teak w/Buffalo Horn Collar
- Shape: Santoku
- Finish: Migaki
- Cladding: Stainless
- Construction: San Mai
- Edge bevel: 50/50
- Knife Line: Blue#2 Migaki
- Blacksmith: Takumi Ikeda
- Maker: Anryu Hamono
- Sharpener: Takefu Knife Village
- Place of Origin: Sakai, Japan
Santoku: A well-rounded suds 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#2
- HRC: 62-63
- Edge Length: 170 mm
- Height at heel: 46.33 mm
- Distal Taper Heel: 4.3 mm
- Distal Taper Mid: 1.95 mm
- Distal Taper Tip: 0.41 mm
- Weight: 150 grams
- Handle: Octagonal Teak w/Buffalo Horn Collar
- Shape: Santoku
- Finish: Migaki
- Cladding: Stainless
- Construction: San Mai
- Edge bevel: 50/50
- Knife Line: Blue#2 Migaki
- Blacksmith: Takumi Ikeda
- Maker: Anryu Hamono
- Sharpener: Takefu Knife Village
- Place of Origin: Sakai, Japan
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