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 #2
- HRC: 62~63
- Edge Length: 180mm
- Height at heel: 45.3mm
- Spine thickness above heel: 1.65mm
- Weight: 155 grams
- Handle: Western Black Pakka w/Steel Collar
- Shape: Santoku
- Finish: Tsuchime
- Cladding: Stainless
- Edge bevel: 50/50
- Construction: San Mai
- Knife Line: NAB
- Maker:
- Blacksmith:
- Sharpener/Grinder:
- Origin:
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 #2
- HRC: 62~63
- Edge Length: 180mm
- Height at heel: 45.3mm
- Spine thickness above heel: 1.65mm
- Weight: 155 grams
- Handle: Western Black Pakka w/Steel Collar
- Shape: Santoku
- Finish: Tsuchime
- Cladding: Stainless
- Edge bevel: 50/50
- Construction: San Mai
- Knife Line: NAB
- Maker:
- Blacksmith:
- Sharpener/Grinder:
- Origin:
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