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: Aogami Super
- HRC: 62~63
- Length: 170mm
- Height at heel: 49.5mm
- Spine thickness above heel: 2mm
- Weight: 134 grams
- Handle: Wa-Octagonal Teak w/Buffalo Horn Collar
- Shape: Santoku
- Finish: Tsuchime/Damascus
- Cladding: Iron Clad
- Construction: San-Mai
- Knife Line: Inazuma
- Maker: Hatsukokoro
- Place of Origin: Sanjo, 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: Aogami Super
- HRC: 62~63
- Length: 170mm
- Height at heel: 49.5mm
- Spine thickness above heel: 2mm
- Weight: 134 grams
- Handle: Wa-Octagonal Teak w/Buffalo Horn Collar
- Shape: Santoku
- Finish: Tsuchime/Damascus
- Cladding: Iron Clad
- Construction: San-Mai
- Knife Line: Inazuma
- Maker: Hatsukokoro
- Place of Origin: Sanjo, Japan
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