This shape is primarily for peeling, paring or cutting in the hand rather than on a board. Used for tasks where a larger knife would be tricky or unsafe.

Function – Primarily for peeling and paring vegetables in the hand.

Normal lengths – 90mm to 135mm.

Tip: This knife is a MUST for every kitchen and the ideal partner to a larger chef’s knife.

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Yasuo Black Bunka

£149.00£169.00
VG10 Stainless Steel 33 Layers thin blade Hardness HRC 60 + /- 1 Pakkawood handle (octagnol) Made in Japan
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Zanmai New Elite Santoku 180mm

£229.00
Handmade VG10 Stainless Steel 33 Layers thin blade Hardness HRC 60 + /- 1 Hardwood handle Made in Japan
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Takefu Aogami Santoku 165mm

£264.00
Fully Handmade Aogami Super (Blue) Steel 3 Layers blade Core layer oxidizes Hardness HRC 63+ /- 1 Keyakiwood Handle Made in Japan
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JKC Super Aogami Santoku 175mm

£204.00
Aogami Super steel Blade core oxidizes 3 Layers blade Wooden handle Hardness 63 HRC + /- 1 Made in Japan
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Takefu Aogami Bunka 165mm

£264.00
Fully Handmade Aogami Super (Blue) Steel 3 Layers blade Core layer oxidizes Hardness HRC 63+ /- 1 Keyakiwood Handle Made in Japan

Yasuo Black Santoku 167mm

£149.00
VG10 Stainless Steel 33 Layers thin blade Hardness HRC 60 + /- 1 Pakkawood handle (octagnol) Made in Japan