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: White #2
- HRC: 61~63
- Edge Length: 165mm
- Height at heel: 45.48mm
- Distal Taper Heel: 2.62mm
- Distal Taper Mid: 2.59mm
- Distal Taper Tip: 0.38mm
- Weight: 145grams
- Handle: Octagonal Magnolia w/Buffalo Horn Collar
- Shape: Kiritsuke Santoku
- Finish: Kurouchi
- Cladding: Iron
- Construction: 3 Layer Hand Laminated
- Edge bevel: 50/50
- Knife Line: Kikuzuki Kuro
- Blacksmith: Yoshikazu Tanaka
- Maker: Sakai Kikumori
- Sharpener: Sakai Kikumori
- 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: White #2
- HRC: 61~63
- Edge Length: 165mm
- Height at heel: 45.48mm
- Distal Taper Heel: 2.62mm
- Distal Taper Mid: 2.59mm
- Distal Taper Tip: 0.38mm
- Weight: 145grams
- Handle: Octagonal Magnolia w/Buffalo Horn Collar
- Shape: Kiritsuke Santoku
- Finish: Kurouchi
- Cladding: Iron
- Construction: 3 Layer Hand Laminated
- Edge bevel: 50/50
- Knife Line: Kikuzuki Kuro
- Blacksmith: Yoshikazu Tanaka
- Maker: Sakai Kikumori
- Sharpener: Sakai Kikumori
- Place of Origin: Sakai, Japan