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: 62~63
- Edge Length: 180 mm
- Height at heel: 50.6 mm
- Distal Taper Heel: 2.6 mm
- Distal Taper Mid: 2.11 mm
- Distal Taper Tip: 0.6 mm
- Weight: 199 grams
- Handle: Octagonal Ebony w/Buffalo Horn Collar & Silver Spacer
- Shape: Kengata Santoku
- Finish: Migaki
- Cladding: Iron
- Construction: 3 Layer Hand Laminated
- Edge bevel: 50/50
- Knife Line: Homura
- Blacksmith: Itsuo Doi
- Maker: Sakai Takayuki
- Sharpener: Mitsuo Yamatsuka
- 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 #2
- HRC: 62~63
- Edge Length: 180 mm
- Height at heel: 50.6 mm
- Distal Taper Heel: 2.6 mm
- Distal Taper Mid: 2.11 mm
- Distal Taper Tip: 0.6 mm
- Weight: 199 grams
- Handle: Octagonal Ebony w/Buffalo Horn Collar & Silver Spacer
- Shape: Kengata Santoku
- Finish: Migaki
- Cladding: Iron
- Construction: 3 Layer Hand Laminated
- Edge bevel: 50/50
- Knife Line: Homura
- Blacksmith: Itsuo Doi
- Maker: Sakai Takayuki
- Sharpener: Mitsuo Yamatsuka
- Place of Origin: Sakai, Japan