Rustic in character, these Santoku knives forged with Blue 2 and iron carbon steel. A little thicker than some, they make a good workhorse.
- Sakai Takayuki Kurouchi Japanese Knife
- 170mm Santoku Knife
- Aogami (Blue) #2 / Soft Iron Clad
- Walnut Handle, Pakka Ferrule
- Crafted in Sakai-Osaka, Japan
- Edge Length: 167mm |Overall Length: 310mm | Blade Height: 44mm | Weight: 130g
- Blade Thickness: (A) 2.6 (B) 1.6 (C) 0.9
* 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 surface 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.