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 #2
• HRC: 62-63
• Edge Length: 165mm
• Height at heel: 47mm
• Distal Taper Heel: 2mm
• Distal Taper Mid: 2mm
• Distal Taper Tip: 1mm
• Weight: 114grams
• Handle: Cherrywood
• Shape: Santoku
• Finish: Tushime
• Cladding: Stainless Cladding
• Construction: San-Mai
• Edge bevel: Double Bevel
• Knife Line: Haruyuki Nishiki
• Blacksmith: Haruyuki
• Maker: Haruyuki
• Sharpener: N/A
• Place of Origin: Tosa, 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 #2
• HRC: 62-63
• Edge Length: 165mm
• Height at heel: 47mm
• Distal Taper Heel: 2mm
• Distal Taper Mid: 2mm
• Distal Taper Tip: 1mm
• Weight: 114grams
• Handle: Cherrywood
• Shape: Santoku
• Finish: Tushime
• Cladding: Stainless Cladding
• Construction: San-Mai
• Edge bevel: Double Bevel
• Knife Line: Haruyuki Nishiki
• Blacksmith: Haruyuki
• Maker: Haruyuki
• Sharpener: N/A
• Place of Origin: Tosa, Japan