Best To Use
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Description coming soon. You can contact us for any additional information.
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Specifications:
Blade shape: | Santoku |
Steel type: | SG2/R2 |
Hardness (HRC scale): | 64 |
Overall length: | 320mm (12.6") |
Blade length: | 180mm (7.1") |
Blade height:
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50mm (2") |
Spine thickness: | 2.0mm (0.08") |
Weight: | 195g (6.9 oz) |
Handle length: | 125mm (4.9") |
Handle type / wood: | Western / Karin (Quince) wood |
Blacksmith: | Takeshi Saji |
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.