Katsushige Anryu Santoku Knife
Katsushige Anryu Santoku Knife
Katsushige Anryu Santoku Knife
Katsushige Anryu Santoku Knife
Katsushige Anryu Santoku Knife
Katsushige Anryu Santoku Knife
Katsushige Anryu Santoku Knife
Katsushige Anryu Santoku Knife
Katsushige Anryu Santoku Knife
Katsushige Anryu Santoku Knife
Katsushige Anryu Santoku Knife
Katsushige Anryu Santoku Knife
Katsushige Anryu Santoku Knife
Katsushige Anryu Santoku Knife

Katsushige Anryu | 170mm Santoku Knife (Blue Urethane)

$329 Sale Save

Hand forged by Takumi Ikeda (under famed brand Katsushige Anryu) from one of our favourite steels Chromax, this semi-stainless knife is one of the best finishes we have seen from Echizen.

  • Katsushige Anryu Japanese Knife
  • 170mm Santoku Knife
  • Blacksmith: Takumi Ikeda
  • Chromax (Semi-Stainless Steel) Core.
  • Stainless Steel Cladding
  • Japanese (WA) Handle:
    • Mono Octagonal
    • Blue Urethane Spray
  • Handcrafted in Japan 
  • Edge Length: 170mm Overall Length: 312mm | Blade Height: 47mm | Weight: 136g
  • Blade Thickness: (A) 3.2 (B) 1.7 (C) 0.7

 Japanese Knife Thickness Measurement Diagram

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

* Carbon steel (found in the core / edge of this chef knife) will change colour (patina) during use, care is required to prevent surface rust.

  
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. 

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