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: Aogami Super
- HRC: 62~63
- Edge Length: 165mm
- Height at heel:
- Spine thickness above heel: 3.45mm
- Weight:
- Handle: Angled Octagonal Wenge w/Black Buffalo Horn Collar
- Shape: Nakiri
- Finish: Kurouchi
- Cladding: Iron
- Construction: San-Mai
- Knife Line: Kurosagi
- Blacksmith: Moto Kyuuichi
- Origin: Shimabara, Nagasaki