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: Aogami Super
- HRC: 63~64
- Edge Length: 165mm
- Height at heel: 45.44mm
- Distal Taper Heel: 2.06mm
- Distal Taper Mid: 2.06mm
- Distal Taper Tip: 0.74mm
- Weight: 112 grams
- Handle: Octagonal Burnt Chestnut w/Buffalo Horn Collar
- Shape: Santoku
- Finish: Kurouchi
- Cladding: Stainless
- Edge bevel: 50/50
- Construction: San Mai
- Knife Line: BH-AS
- Maker: Sakai Kikumori
- Blacksmith: N/A
- Sharpener/Grinder:
- 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: Aogami Super
- HRC: 63~64
- Edge Length: 165mm
- Height at heel: 45.44mm
- Distal Taper Heel: 2.06mm
- Distal Taper Mid: 2.06mm
- Distal Taper Tip: 0.74mm
- Weight: 112 grams
- Handle: Octagonal Burnt Chestnut w/Buffalo Horn Collar
- Shape: Santoku
- Finish: Kurouchi
- Cladding: Stainless
- Edge bevel: 50/50
- Construction: San Mai
- Knife Line: BH-AS
- Maker: Sakai Kikumori
- Blacksmith: N/A
- Sharpener/Grinder:
- Origin: Sakai, Japan