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: White #2
- HRC: 62~63
- Edge Length: 170 mm
- Height at heel: 45.61 mm
- Distal Taper Heel: 2.67 mm
- Distal Taper Mid: 2.21 mm
- Distal Taper Tip: 0.41 mm
- Weight: 147 grams
- Handle: Octagonal Walnut w/ Resin Collar
- Shape: Santoku
- Finish: Kasumi
- Cladding: Iron
- Construction: San-Mai
- Edge bevel: 50/50
- Knife Line: Shirahama
- Blacksmith: N/A
- Maker: Hatsukokoro
- Sharpener: N/A
- Place of Origin: , 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: White #2
- HRC: 62~63
- Edge Length: 170 mm
- Height at heel: 45.61 mm
- Distal Taper Heel: 2.67 mm
- Distal Taper Mid: 2.21 mm
- Distal Taper Tip: 0.41 mm
- Weight: 147 grams
- Handle: Octagonal Walnut w/ Resin Collar
- Shape: Santoku
- Finish: Kasumi
- Cladding: Iron
- Construction: San-Mai
- Edge bevel: 50/50
- Knife Line: Shirahama
- Blacksmith: N/A
- Maker: Hatsukokoro
- Sharpener: N/A
- Place of Origin: , Japan