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.
SG2 Powder stainless steel
Blade Height at heel
Spine thickness above heel
D-shaped masur birch (aka: Karelian)
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.