Santoku: A well-rounded knife that can accomplish a lot of cutting tasks. Santoku translates to “3 problems”, the 3 problems in this case are 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 space is an issue.
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Steel Type
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SG2 Powder stainless steel
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Blade length
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180mm
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| Blade Height at heel |
47mm |
| Spine thickness above heel |
1.6mm |
| Knife weight |
184 grams |
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Handle Type
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D-shaped masur birch (aka: Karelian)
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KNIFE CARE:
- Never put a knife in a dishwasher, ALWAYS wash by hand.
- Avoid steel wool and other abrasive cleaners. Use a soft sponge or cloth with mild detergent and warm water,
- Do not cut through bones, this can chip the blade.
- Never use this knife to cut frozen food, use an old knife for these types of jobs.
- Do not twist the blade out of food if it gets stuck, and never smash it against the cutting board.
- Always use a wooden or plastic cutting board (end grain wood is best). Never cut on glass, marble, slate, a plate, china, or anything harder than steel. Also avoid bamboo as it is very hard and dulls knives quickly.
- Store knives in a way that the blades will not knock into each other.
- Use a ceramic honing rod or leather strop for the edge maintenance.
- Never use coarse steel honing rod or diamond rod. Do not use a wheel sharpener or sharpening tools. Always sharpen by hand on whetstones
- Never scrape the blade’s edge across the cutting board.
