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:
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: Shirogami #2
- HRC: 62~63
- Edge Length: 165mm
- Height at heel: 50.2mm
- Distal Taper Heel: 3.38mm
- Distal Taper Mid: 2.17mm
- Distal Taper Tip: 0.43mm
- Weight: 143 grams
- Handle: See Variants
- Shape: Santoku
- Finish: Kurouchi Tsuchime
- Cladding: Stainless
- Construction: 3 Layer Hand Laminated
- Knife Line: Yoshikane White #2 Kurouchi Tsuchime
- Blacksmith: Kazuomi Yamamoto (吉金刃物)
- Maker: Yoshikane Hamono
- Sharpener: Yoshikane Hamono
- Place of Origin: Sanjo, 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:
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: Shirogami #2
- HRC: 62~63
- Edge Length: 165mm
- Height at heel: 50.2mm
- Distal Taper Heel: 3.38mm
- Distal Taper Mid: 2.17mm
- Distal Taper Tip: 0.43mm
- Weight: 143 grams
- Handle: See Variants
- Shape: Santoku
- Finish: Kurouchi Tsuchime
- Cladding: Stainless
- Construction: 3 Layer Hand Laminated
- Knife Line: Yoshikane White #2 Kurouchi Tsuchime
- Blacksmith: Kazuomi Yamamoto (吉金刃物)
- Maker: Yoshikane Hamono
- Sharpener: Yoshikane Hamono
- Place of Origin: Sanjo, Japan