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.
- Steel:
- HRC: 58:60
- Length:
- Height at heel:
- Spine thickness above heel:
- Weight:
- Handle:
- Edge/Bevel: 50/50
- Shape:
- Knife line: Family Use
- Maker: 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.
- Steel:
- HRC: 58:60
- Length:
- Height at heel:
- Spine thickness above heel:
- Weight:
- Handle:
- Edge/Bevel: 50/50
- Shape:
- Knife line: Family Use
- Maker: Sakai Kikumori
- Place of Origin: Sakai, Japan
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