Santoku Knives
Santoku Knives
This is the classic Japanese chef’s knife. It is flat from the handle end for about ½ way to the tip and then gently curves to a point. It is ideal for straight vertical chopping, horizontal slicing and roll cutting.
Function – Multi-purpose chef knife. For Slicing, Dicing and Mincing of vegetables, meat and fish.
Normal length – 165mm to 180mm (smaller 140mm are available in a few collections)
Tip: The 170mm/180mm is the most popular multipurpose knife.
Tojiro VG10 NB (Set of 3)
Tojiro VG10 NB (Set of 2)
Tojiro DP VG10 Santoku 170mm
Hachi Santoku 180mm
Hasegawa Santoku 180mm
HRB 37 Layers Santoku 165mm
Kai Shun Engetsu Limited Edition Santoku 180mm
Senzo T Set of 2
Tsune VG10 33 Layers (Set of 3)
Kida 63 Layers Santoku 170mm
Oishi VG10 69 Layer Santoku 180mm
Minamoto 33 layers VG10 Santkou 180mm
Murato Classic Santoku 170mm
VG-10 three-layer steel: The three-layer steel is easy to sharpen, VG10 steel material is loved by professional chefs. Molybdenum, Vanadium, and Cobalt, which enhance the longevity of the sharpness.
The craftsmen of Tsubame-Sanjo create a hamaguri-shaped edge (a blade with a cross-section that resembles a clam) using the traditional Sharpening method. The gentle curve of the edge reduces the resistance when cutting into food. Its excellent sharpness provides a smooth cut.
A balanced Blade: The weight of the blade and handle are designed to balance the center of gravity in the middle of the knife to optimize the cutting skills of professional chefs, which allows to cut into gristly meat, large vegetables, and hard food with a lighter force.
Handle shape: The handle is narrow at the root and thick at the end, so it is easy to hold and transmit force.
Blade: VG10 Clad Stainless Steel
Bolster: SUS304 Stainless Steel
Handle: Pakka Wood