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: Blue#2
- HRC: 63~64
- Edge Length: 170mm
- Height at heel: 50.9mm
- Distal Taper Heel: 3.15mm
- Distal Taper Mid: 2.8mm
- Distal Taper Tip: 0.37mm
- Weight: 162 grams
- Handle: Single Piece Bubinga
- Shape: Santoku
- Finish: Nashiji Damascus
- Cladding: Iron
- Construction: San-Mai
- Edge bevel: 50/50
- Knife Line: Hatsukokoro Nashiji Blue#2
- Blacksmith: Gō Yoshizawa
- Maker: Nigara Hamono
- Sharpener: Nigara Hamono
- Place of Origin: Hirosaki, 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: Blue#2
- HRC: 63~64
- Edge Length: 170mm
- Height at heel: 50.9mm
- Distal Taper Heel: 3.15mm
- Distal Taper Mid: 2.8mm
- Distal Taper Tip: 0.37mm
- Weight: 162 grams
- Handle: Single Piece Bubinga
- Shape: Santoku
- Finish: Nashiji Damascus
- Cladding: Iron
- Construction: San-Mai
- Edge bevel: 50/50
- Knife Line: Hatsukokoro Nashiji Blue#2
- Blacksmith: Gō Yoshizawa
- Maker: Nigara Hamono
- Sharpener: Nigara Hamono
- Place of Origin: Hirosaki, Japan