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 SPEC:
- Steel: Stainless Inox
- HRC: 58~59
- Length: mm
- Height at heel: mm
- Spine thickness above heel: mm
- Weight: g
- Handle: Western Poly
- Edge/Bevel: 90/10
- Shape: Santoku
- Knife Line:
- Finish: Migaki
- Maker: Sakai Takayuki
- 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 SPEC:
- Steel: Stainless Inox
- HRC: 58~59
- Length: mm
- Height at heel: mm
- Spine thickness above heel: mm
- Weight: g
- Handle: Western Poly
- Edge/Bevel: 90/10
- Shape: Santoku
- Knife Line:
- Finish: Migaki
- Maker: Sakai Takayuki
- Origin: Sakai, Japan