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 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: mm
- Distal Taper Heel: mm
- Distal Taper Mid: mm
- Distal Taper Tip: mm
- Weight: grams
- Handle: Octagonal Bubinga
- Shape: Santoku
- Finish: Nashiji
- Cladding: Stainless
- Construction: San-Mai
- Knife Line: Yoshikane Nashiji White #2
- 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 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: mm
- Distal Taper Heel: mm
- Distal Taper Mid: mm
- Distal Taper Tip: mm
- Weight: grams
- Handle: Octagonal Bubinga
- Shape: Santoku
- Finish: Nashiji
- Cladding: Stainless
- Construction: San-Mai
- Knife Line: Yoshikane Nashiji White #2
- Blacksmith: Kazuomi Yamamoto (吉金刃物)
- Maker: Yoshikane Hamono
- Sharpener: Yoshikane Hamono
- Place of Origin: Sanjo, Japan