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: 63-64
- Edge Length: 170mm
- Height at heel: 48mm
- Distal Taper Heel: 3.03mm
- Distal Taper Mid: 2.69mm
- Distal Taper Tip: 0.32mm
- Weight: 177grams
- Handle: Ebony w/ White Buffalo Horn Collar
- Shape: Santoku
- Finish: Migaki
- Cladding: Iron
- Construction: San Mai
- Edge bevel: 50/50
- Knife Line: Blue#1 Migaki
- Blacksmith: Satoshi Nakagawa
- Maker: Nakagawa Hamono
- Sharpener: Morihiro-san
- 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: 63-64
- Edge Length: 170mm
- Height at heel: 48mm
- Distal Taper Heel: 3.03mm
- Distal Taper Mid: 2.69mm
- Distal Taper Tip: 0.32mm
- Weight: 177grams
- Handle: Ebony w/ White Buffalo Horn Collar
- Shape: Santoku
- Finish: Migaki
- Cladding: Iron
- Construction: San Mai
- Edge bevel: 50/50
- Knife Line: Blue#1 Migaki
- Blacksmith: Satoshi Nakagawa
- Maker: Nakagawa Hamono
- Sharpener: Morihiro-san
- Place of Origin: Sakai, Japan