Our entry range in traditional Japanese kitchen knives are a big seller for a reason. Great value for money, they are made from laminated SK-5 high carbon steel that holds a very sharp edge, sharper than many knives costing 3 times as much. These knives are a mid level rustic finish, hammer tone, makers marks and sharpening marks / scratching a feature which we really love.
- Kiyotsuna Saku Japanese Kitchen Knife
- 165mm Santoku Knife
- Laminated High Carbon Steel SK-5
- Raw Timber Japanese Style Handle w/ Plastic Ferrule
- Traditional Rustic Finish: Hammer-Tone and Blade Marks
- Crafted in Japan
- 313mm Overall Length / 167mm Blade Edge Length / 3.4mm Blade Thickness
* As our kitchen and chef knives are hand-made (some with natural materials like timber), small variation to size and colour may occur.
* Non stainless steel kitchen knives require a small amount of care to prevent surface rust. Even though this can easily be removed if it does occur, we recommend you hand wash and thoroughly dry after each use, do not use a dishwasher. For extended storage, coat in an oil like our Tsubaki.
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.