Hand crafted in Kochi, Japan from Shirogami (white) high carbon steel, this elegant line of knives have a lovely profile and grind... thin enough for high performance, without settling on longevity. A superb option as a main knife for the professional chef or serious home cook.
- Tadokoro Japanese Knife
- 180mm Santoku Knife
- Tosa-Kochi, Japan
- Shirogami (White) #2
- Soft Iron Clad
- Ebony Wood Handle, Pakka Ferrule
- Hand-Crafted in Japan
- 314mm Overall Length / 166mm Blade Edge Length / 2.1mm Blade Thickness / 47mm Height / 166g
* Our Japanese knives are hand crafted, small variation to size and colour may occur
* High carbon knives require some care to prevent rust, they will patina (change colour) in use.
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.