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:
- Steel: Aogami Super
- HRC: 63~64
- Edge Length: 170mm
- Height at heel: 50mm
- Spine thickness above heel: 2.2mm
- Weight: 147mm
- Handle: Octagonal teak w/buffalo horn
- Edge/Bevel: 50/50
- Shape: Kiritsuke Gyuto
- Knife line: Tsuchime AS
- Finish: Tsuchime
- Cladding: Stainless San-mai
- Maker: Nigara Hamono
- Place of Origin: Hirosaki, 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:
- Steel: Aogami Super
- HRC: 63~64
- Edge Length: 170mm
- Height at heel: 50mm
- Spine thickness above heel: 2.2mm
- Weight: 147mm
- Handle: Octagonal teak w/buffalo horn
- Edge/Bevel: 50/50
- Shape: Kiritsuke Gyuto
- Knife line: Tsuchime AS
- Finish: Tsuchime
- Cladding: Stainless San-mai
- Maker: Nigara Hamono
- Place of Origin: Hirosaki, Japan