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: Swedish Stainless Steel
- HRC: 58-60
- Edge Length: 167mm
- Height at heel: 47mm
- Distal Taper Heel: 1.9mm
- Distal Taper Mid: 1.9mm
- Distal Taper Tip: 1.6mm
- Weight: 130 grams
- Handle: Oak
- Shape: Santoku
- Finish: San-Mai
- Cladding: Stainless Steel
- Construction: Ni-mai
- Edge bevel: Double Bevel
- Knife Line: NDS
- Blacksmith: Sakai Kikumori
- Maker: Sakai Kikumori
- Sharpener: N/A
- Place of Origin: , 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: Swedish Stainless Steel
- HRC: 58-60
- Edge Length: 167mm
- Height at heel: 47mm
- Distal Taper Heel: 1.9mm
- Distal Taper Mid: 1.9mm
- Distal Taper Tip: 1.6mm
- Weight: 130 grams
- Handle: Oak
- Shape: Santoku
- Finish: San-Mai
- Cladding: Stainless Steel
- Construction: Ni-mai
- Edge bevel: Double Bevel
- Knife Line: NDS
- Blacksmith: Sakai Kikumori
- Maker: Sakai Kikumori
- Sharpener: N/A
- Place of Origin: , Japan