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: AUS10A
- HRC: 58-60
- Edge Length: 165mm
- Height at heel: 44mm
- Distal Taper Heel: 2.25mm
- Distal Taper Mid: 2.25mm
- Distal Taper Tip: 0.4mm
- Weight: 148grams
- Handle: Octagonal Oak
- Shape: Santoku
- Finish: Damascus
- Cladding: Stainless
- Construction:
- Edge bevel: 50/50
- Knife Line: 10A Damascus
- Blacksmith:
- Maker: Sakai Kikumori
- Sharpener:
- 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: AUS10A
- HRC: 58-60
- Edge Length: 165mm
- Height at heel: 44mm
- Distal Taper Heel: 2.25mm
- Distal Taper Mid: 2.25mm
- Distal Taper Tip: 0.4mm
- Weight: 148grams
- Handle: Octagonal Oak
- Shape: Santoku
- Finish: Damascus
- Cladding: Stainless
- Construction:
- Edge bevel: 50/50
- Knife Line: 10A Damascus
- Blacksmith:
- Maker: Sakai Kikumori
- Sharpener:
- Place of Origin: Sakai, Japan