Sakai Takayuki Santoku Knife
Sakai Takayuki Santoku Knife
Sakai Takayuki Santoku Knife
Sakai Takayuki Santoku Knife
Sakai Takayuki Santoku Knife
Sakai Takayuki Santoku Knife
Sakai Takayuki Santoku Knife
Sakai Takayuki Santoku Knife
Sakai Takayuki Santoku Knife
Sakai Takayuki Santoku Knife
Sakai Takayuki Santoku Knife
Sakai Takayuki Santoku Knife

Sakai Takayuki Kurokage | 170 Santoku Knife

$272 Sale Save

or 4 payments of $68 AUD w/ Afterpay

Crafted from VG10 stainless steel, the Kurokage range from Sakai Takayuki have a distinct look and ample cutting ability. Grind is middle level, not too thin to overly worry, but not too thick as to affect cutting performance too much. 

 

This is a high contender as a first Japanese knife, easy to maintain and a very cool aesthetic.

  • Sakai Takayuki Japanese Knife
  • 170mm Santoku Knife
  • VG10 Stainless Steel / Stainless Clad
  • Black Teflon Coating**
  • Wenge Handle w/ Buffalo Ferrule
  • Crafted in Japan
  • Edge Length: 172mm Overall Length: 316mm | Blade Height: 47mm | Weight: 156g
  • Blade Thickness: (A) 2.0 (B) 2.1 (C) 0.8

Japanese Knife Thickness Measurement Diagram 

* As our knives are hand-made (with natural materials like timber), small variation to size and colour may occur.

** Black teflon coating will wear over time, it can be scratched and marked during use.

  
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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A great knife from a good friend of mine. Good knife, hansom chef, the perfect marriage.

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