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: Blue2
- HRC: 62-64
- Edge Length: 165mm
- Height at heel: 45.4mm
- Distal Taper Heel: 3.04mm
- Distal Taper Mid: 2.3mm
- Distal Taper Tip: 0.34mm
- Weight: 159g
- Handle: Mono Bubinga
- Shape: Santoku
- Finish: Kurouchi
- Cladding: Iron clad
- Construction: San-mai
- Edge bevel: 50/50
- Knife Line: Shikkoku
- Blacksmith: Kamimura san
- Maker: Hatsukokoro
- 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:
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: Blue2
- HRC: 62-64
- Edge Length: 165mm
- Height at heel: 45.4mm
- Distal Taper Heel: 3.04mm
- Distal Taper Mid: 2.3mm
- Distal Taper Tip: 0.34mm
- Weight: 159g
- Handle: Mono Bubinga
- Shape: Santoku
- Finish: Kurouchi
- Cladding: Iron clad
- Construction: San-mai
- Edge bevel: 50/50
- Knife Line: Shikkoku
- Blacksmith: Kamimura san
- Maker: Hatsukokoro
- Sharpener: N/A
- Place of Origin: Tosa, Japan