




Hand-crafted in Miki-city Japan by Shigeki Tanaka, these damascus steel knives have a lovely finish and middle-wight grind. Easy maintenance stainless with an upgraded walnut handle.
- Shigeki Tanaka Damascus Japanese Knife
- 165mm Santoku Knife
- VG10 Stainless Steel
- Stainless Damascus Clad
- Walnut Japanese Handle
- Pakka Ferrule
- Hand-Crafted in Japan
- 310mm Overall Length / 167mm Blade Edge Length / 2.6mm Blade Thickness / 49mm Blade Height / 130g
* As these knives are hand-made, small variation to size and colour may occur.
* The edge of this knife will change colour (patina) in use, it requires a small amount of care to prevent surface rust. This knife is stainless clad, so only the cutting edge is high carbon.

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.
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.