In-Store & Online Remain Normal | Same-Day Dispatch & Free Shipping (AU $125+ / INTL $675+)
Morihei Hisamoto INOX 165mm Santoku Knife _Japanese Kitchen Knives Australia
Morihei Hisamoto INOX 165mm Santoku Knife _Japanese Kitchen Knives Australia
Morihei Hisamoto INOX 165mm Santoku Knife _Japanese Kitchen Knives Australia
Morihei Hisamoto INOX 165mm Santoku Knife _Japanese Kitchen Knives Australia
Morihei Hisamoto INOX 165mm Santoku Knife _Japanese Kitchen Knives Australia
$127

or make 4 interest-free payments of $32 AUD fortnightly with Afterpay More info

Morihei Hisamoto INOX (Stainless Steel) | 165mm Santoku Knife

As one of our biggest sellers, the Hisamoto INOX line are great value and well made knives, the perfect work-horse or starter knife to your Japanese collection. With a solid full-tang design, solid pakka handle & quality stainless steel construction, they are easy to maintain and arrive sharp, having been finish sharpened by master sharpener Oguro San. 

  • Morihei Hisamoto INOX Japanese Kitchen Knife
  • 165mm Santoku Knife
  • Full Tang Construction
  • INOX / Stainless Steel (Mono)
  • Natural Stone Sharpened
  • Pakka Handle
  • Crafted in Japan
  • 165 mm Blade Edge Length / 283mm Overall Length / 1.7mm Blade Thickness 47mm Blade Height / 151g

 

* As our kitchen and chef knives are hand-made (some with natural materials like timber), small variation to size and colour may occur.

  
Japanese Kitchen Knives & Whetstones Australia 

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
. 

    Customer Reviews

    Based on 1 review Write a review