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: ZA-18
- HRC: 61~63
- Edge Length: 185mm
- Height at heel: 45.6mm
- Distal Taper heel: 1.9mm
- Distal taper Mid: 1.77mm
- Distal Taper Tip:0.37mm
- Weight: 127grams
- Handle: Octagonal Wenge with Buffalo Collar
- Shape: Santoku
- Finish: Damascus
- Cladding: Stainless
- Edge bevel: 50/50
- Construction: San-Mai
- Knife Line: Ginga
- Maker: Sakai Takayuki
- Origin: Sakai
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: ZA-18
- HRC: 61~63
- Edge Length: 185mm
- Height at heel: 45.6mm
- Distal Taper heel: 1.9mm
- Distal taper Mid: 1.77mm
- Distal Taper Tip:0.37mm
- Weight: 127grams
- Handle: Octagonal Wenge with Buffalo Collar
- Shape: Santoku
- Finish: Damascus
- Cladding: Stainless
- Edge bevel: 50/50
- Construction: San-Mai
- Knife Line: Ginga
- Maker: Sakai Takayuki
- Origin: Sakai