Fujiwara Kanefusa Santoku Knife
Fujiwara Kanefusa Santoku Knife
Fujiwara Kanefusa Santoku Knife
Fujiwara Kanefusa Santoku Knife
Fujiwara Kanefusa Santoku Knife
Fujiwara Kanefusa Santoku Knife
Fujiwara Kanefusa Santoku Knife
Fujiwara Kanefusa Santoku Knife
Fujiwara Kanefusa Santoku Knife
Fujiwara Kanefusa Santoku Knife
Fujiwara Kanefusa Santoku Knife
Fujiwara Kanefusa Santoku Knife

Fujiwara Kanefusa Carbon | 170mm Santoku Knife

$106 Sale Save

or 4 payments of $27 AUD w/ Afterpay

The Fujiwara Kanefusa carbon range is outstanding value for the level of performance provided. Grinds are biased slightly for right hand use with good out of box sharpness. An ideal workhorse for the professional chef, or a daily driver for home cooks happy with a little carbon steel maintenance

  • Fujiwara Kanefusa Japanese Kitchen Knife
  • 170mm Santoku Knife
  • Mono SK-4 High Carbon Steel 
  • Micro Right Hand Biased Grind
  • Western (YO) Style Handle:
    • Pakka Wood
    • With Bolster
  • Crafted in Seki-Gifu, Japan
  • Edge Length: 174mm Overall Length: 298mm | Blade Height: 46mm | Weight: 181g
  • Blade Thickness: (A) 2.3 (B) 2.2 (C) 0.6

 Japanese Knife Thickness Measurement Diagram

  

Our Japanese knives are hand-made, small variations in size and appearance may occur, measurements are a guide only.

* High carbon steel knives will change colour (patina) during use, care is required to prevent surface rust

  
Japanese Kitchen Knives, Whetstones & Woodworking Tools 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. 

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