Kiyotsuna Saku (SK-5 Steel) | 2 KNIFE SET: 165mm Nakiri & Santoku
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 finish, hammer tone and makers marks a feature which we really love.
- Kiyotsuna Saku Japanese Kitchen Knife Set
- 2 Knives: 165mm Nakiri & 165mm Santoku Knife
- Laminated High Carbon Steel SK-5
- Raw Timber Japanese Style Handle w/ Plastic Ferrule
- Traditional Finish: Hammer-Tone and Blade Marks
- Crafted in Japan
165mm Nakiri Knife - 313mm Overall Length / 165mm Blade Edge Length / 3mm Blade Thickness
165mm Santoku Knife - 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.
Japanese Kitchen Knife | Nakiri (Vegetable Knife)
Nakiri knives have a flat profile and tall blade height which aids in push chopping but does make rock style cutting a little uncomfortable. The Nakiri, like many western style chef knives has a double bevel grind, in contrast to the Japanese style vegetable knife, the Usuba, which is single bevel. Whilst a Gyuto or Santoku does do a good job at cutting vegetables, the larger flat bottom of a Nakiri or Usuba make the task much easier. The Nakiri is one of our favourite profiles, highly recommended.