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 are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.
- Steel: Shirogami #2 (White Carbon)
- HRC: 62~63
- Edge Length: 170mm
- Height at heel: 50.45mm
- Spine thickness above heel: 2.8mm
- Weight: 163 grams
- Handle: Wa-Octagonal Oak w/Japanese Black Lacquer
- Shape: Bunka
- Finish: Migaki
- Cladding: Stainless
- Edge bevel: 50/50
- Construction: San-Mai
- Knife Line: Asagiri
- Blacksmith: Yoshikazu Tanaka 田中
- 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 are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.
- Steel: Shirogami #2 (White Carbon)
- HRC: 62~63
- Edge Length: 170mm
- Height at heel: 50.45mm
- Spine thickness above heel: 2.8mm
- Weight: 163 grams
- Handle: Wa-Octagonal Oak w/Japanese Black Lacquer
- Shape: Bunka
- Finish: Migaki
- Cladding: Stainless
- Edge bevel: 50/50
- Construction: San-Mai
- Knife Line: Asagiri
- Blacksmith: Yoshikazu Tanaka 田中
- Origin: Sakai, Japan
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