Sakai Kikumori CHOYO | 180 Kiritsuke Santoku Knife
$638 AUD
or 4 payments of
$160 AUD
w/
One of the higher lines by Sakai Kikumori, great finish and grind for a knife at this price point. These sell out fast for a reason.
- Sakai Kikumori CHOYO Kitchen Knife
- Sakai prefecture, Japan
- 180mm Kiritsuke Santoku Knife
- Shirogami (White) #2, Soft Iron Clad
- Ebony Handle, Buffalo Ferrule
-
Mirror Finish
- Pictures show knife lacquered (for protection), mirror finish will be more defined when this is removed before use
- Hand-Crafted in Japan
- Edge Length: 167mm | Overall Length: 315mm | Blade Height: 45mm | Weight: 167g
- Blade Thickness: (A) 2.6 (B) 2.4 (C) 0.8
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
* High-carbon steel kitchen knives will change colour (patina) during use, care is required to prevent rust.
Japanese Kitchen Knife | Santoku (Home Cook Knife)
The Santoku, or home cook knife, is a versatile kitchen knife widely used throughout the world. It is one of the better starting points into Japanese knives.
Like it's larger cousin, the Gyuto, this is your go-to knife for any and all tasks within the kitchen. Generally Santoku knives are smaller in size than Gyuto, making them versatile in smaller home kitchens or for cooks with fledgling knife skills. Both styles of knife are multi-tasking machines that can be used for any and all cooking preparation tasks.
As is the case with most Japanese kitchen knives, the Santoku is thinner & lighter than other western chef knives, they are normally made from harder steel which can hold a sharper edge.
Like it's larger cousin, the Gyuto, this is your go-to knife for any and all tasks within the kitchen. Generally Santoku knives are smaller in size than Gyuto, making them versatile in smaller home kitchens or for cooks with fledgling knife skills. Both styles of knife are multi-tasking machines that can be used for any and all cooking preparation tasks.
As is the case with most Japanese kitchen knives, the Santoku is thinner & lighter than other western chef knives, they are normally made from harder steel which can hold a sharper edge.
Godammit, ProTooling are the best.
-
A great knife from a good friend of mine. Good knife, hansom chef, the perfect marriage.
-
Chef Rang - Master, Celebrity, Legend
