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:
- Steel: Gin3 Stainless steel
- HRC: 61~63
- Length: 180mm
- Height at heel: 48.6mm
- Spine thickness above heel: 2.58mm
- Weight: 166g
- Handle: Wa-Octagonal Wenge w/Buffalo Horn Collar
- Edge/Bevel: 50/50
- Shape: Santoku
- Knife line: Nashiji
- Maker: Shigeki Tanaka
- Place of Origin: Miki, Hyogo, 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:
- Steel: Gin3 Stainless steel
- HRC: 61~63
- Length: 180mm
- Height at heel: 48.6mm
- Spine thickness above heel: 2.58mm
- Weight: 166g
- Handle: Wa-Octagonal Wenge w/Buffalo Horn Collar
- Edge/Bevel: 50/50
- Shape: Santoku
- Knife line: Nashiji
- Maker: Shigeki Tanaka
- Place of Origin: Miki, Hyogo, Japan