Kuro-uchi Santoku 170mm (6.7")
Kuro-uchi Santoku 170mm (6.7")
Kuro-uchi Santoku 170mm (6.7")
Kuro-uchi Santoku 170mm (6.7")
€ 70.00

Kuro-uchi Santoku 170mm (6.7")

Best To Use


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Kuro-uchi Santoku is an excellent knife for chopping vegetables due to its wide and blade, but at the same time long enough to filet a piece of steak, chicken breasts and fish. Kuro-uchi series knives are traditional Japanese rustic knives. Its price is very good for the quality of a hand-forged knife. It is suitable for the first purchase of a traditional Japanese knife. The blade is forged in SUJ-2 steel, which offers incredible capacities, hardness is 63-64 HRC, and at the same time the knife is very easy to resharpen. The blade needs some extra care. After the use rinse it well and dry it. The name of kuro-uchi refers to the final look of the blade, which is unprocessed on the top and has already developed dark patina, which protects the blade.

The handle is made of Magnolia wood with a plastic ferrule. The handle does not have the red sticker applied to it.

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Blade shape: Santoku
Steel type: SUJ-2
Hardness (HRC scale): 63-64
Overall length: 310mm (12.2")
Blade length:
170mm (6.7")
Blade height:
42mm (1.7")
Spine thickness: 2mm (0.08")
Weight: 130g (4.6 oz)
Handle length: 129mm (5.1")
Handle type / wood:
Japanese / Magnolia
Blacksmith: Yoshida Hamono


Use & Care:

  • Handwash in warm water and towel dry
  • Use a sharpening stone (not a honing steel!) to sharpen your knife
  • Do not cut frozen foods and meat bones
  • Do not put the knife in a dishwasher
  • Read our comprehensive guide on proper Maintenance of Kitchen Knives.

Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.