Tanaka Santoku Classic 165mm (6.5")
Best To Use
(click on icons for more knives)
Shigeki Tanaka is a young skilled craftsman whose knives are great performers in the kitchen. This Santoku is no exception. This knife is a great all-rounder chef knife, and is especially good for those intimidated by larger blades, or more veggie lovers. The heart of this knife is a popular VG-10 steel core with a beautiful Damascus 17 layers cladding. VG-10 steel is known for its good edge retention, ease of sharpening and is considered stainless, although we still recommend to use our maintenance tips to prevent any damages to the blade. Tanaka Santoku is super sharp, in fact it will be one of the easiest knives for sharpening as it has the ability to hold an edge for a very long time.
Tanaka Santoku Classic was fitted with a Western-style handle, with a durable and odorless black micarta material.
|Handle type / wood||
Western / Black Micarta
|Hardness (HRC scale)||61-62|
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.