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: Blue #2
- HRC: 63~64
- Edge Length: 165mm
- Height at heel: 45.2mm
- Distal Taper Heel: 3.2mm
- Distal Taper Mid: 2.85mm
- Distal Taper tip: 0.27mm
- Weight: 155g
- Handle: Ebony w/White Horn Collar
- Shape: Santoku
- Finish: Damascus
- Cladding: Soft Iron Clad
- Construction: Ni-Mai/Single Bevel
- Knife Line: Blue Damascus
- Blacksmith: Yoshihiro Yauji
- Origin: Echizen, 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: Blue #2
- HRC: 63~64
- Edge Length: 165mm
- Height at heel: 45.2mm
- Distal Taper Heel: 3.2mm
- Distal Taper Mid: 2.85mm
- Distal Taper tip: 0.27mm
- Weight: 155g
- Handle: Ebony w/White Horn Collar
- Shape: Santoku
- Finish: Damascus
- Cladding: Soft Iron Clad
- Construction: Ni-Mai/Single Bevel
- Knife Line: Blue Damascus
- Blacksmith: Yoshihiro Yauji
- Origin: Echizen, Japan