New from Kaneshige, these kurouchi ooze traditional Japanese knives. We've seen many similar looking kurouchi in the past but these have a better grind of a knife of this type. Care may be required however as some have thinner grinds than others.
- Kaneshige Japanese Knife
- Kurouchi (Rustic) Finish
- 190mm Santoku Knife
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Aogami (Blue) #2 Carbon Steel - Rustic Grind
- Walnut Octagonal Handle
- Crafted in Japan
- Edge Length: 193mm | Overall Length: 344mm | Blade Height: 45mm | Weight: 169g
- Blade Thickness: (A) 3.5 (B) 2.8 (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.
* Care is required to prevent chipping and rust, these are carbon steel.
Japanese Kitchen Knife | Santoku (Home Cook Knife)
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.
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A great knife from a good friend of mine. Good knife, hansom chef, the perfect marriage.
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Chef Rang - Master, Celebrity, Legend
The Japanese are masters of their art and ProTooling are always really welcoming and down-to-earth, willing to spend time finding a knife to suit you.
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Lennox Hastie - Firedoor
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Anjali - Sous Chef, Saint Peter
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Oscar Solomon - GRECA Executive Chef
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Ismat - Recipe Developer / Photo Chef
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Nicola - Chef / Knife Connoisseur