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#1
- HRC: 62~63
- Edge Length: 170mm
- Height at heel: 44.6mm
- Distal Taper Heel: 3.08mm
- Distal Taper Mid: 1.57mm
- Distal Tape Tip: 0.55mm
- Weight: 151grams
- Handle: Octagonal Walnut w/Horn Collar
- Shape: Santoku
- Finish: Kurouchi
- Cladding: Iron Clad
- Construction: San-Mai
- Knife Line: Kokugei
- Blacksmith:
- Maker: Hatsukokoro
- Place of Origin: Sakai, 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#1
- HRC: 62~63
- Edge Length: 170mm
- Height at heel: 44.6mm
- Distal Taper Heel: 3.08mm
- Distal Taper Mid: 1.57mm
- Distal Tape Tip: 0.55mm
- Weight: 151grams
- Handle: Octagonal Walnut w/Horn Collar
- Shape: Santoku
- Finish: Kurouchi
- Cladding: Iron Clad
- Construction: San-Mai
- Knife Line: Kokugei
- Blacksmith:
- Maker: Hatsukokoro
- Place of Origin: Sakai, Japan