Santoku Knife
$42.70
- Santoku Knife-180mm
- Japanese AUS-10 Steel
- HRC: 59º +/- tolerance
- Forging Construction: Sanmai
- Double Bevel Blade
- Curved Stainless-Steel Bolster
| Quantity | Price | Discount |
|---|---|---|
| 2-10 | $40.57 | 5% |
| 11+ | $38.43 | 10% |
The blank santoku knife is a product of the fusion of ancient Japanese Samurai blacksmithing techniques and state-of-the-art manufacturing methods. This blend culminates in a superior line of Damascus knives, meticulously crafted down to the smallest detail, ensuring they retain their sharpness over time.
The Santoku blades boast a unique sharp bone pattern, courtesy of the 45-layer Damascus steel composite, which adds to their beauty. Paired with an elegant resin handle that tapers gracefully, these knives embody an aesthetic design that prioritizes both quality and functionality.
Key Features + Specifications
- Fully forged, full tang high-carbon stain-resistant stainless steel with curved bolster
- Grind & Edge: 50/50 Symmetrical Grind at 15 Degrees per side
- Contoured triple-riveted abalone shell + resin handle designed for comfort and control
- 44 layers stainless steel Sanmai construction with AUS-10 steel core
| Dimensions | |
| Blade Length (mm): | 180.0 mm |
| Blade Height (mm): | 44.0 mm |
| Total Length (mm): | 310.0 mm |
| Weight (g): | 219.0 g |
The full-tang knife handle is secured with stainless steel rivets. The transition between the handle and steel is seamless and strong.
Engraved & Personalized Knives
Elevate your brand with the tailor-made, personalized knife from KnifeForest. Whether you’re seeking to enhance your business’s visibility, leave a lasting impression, or celebrate a special moment, our selection of custom knives is the perfect solution. Design your own blade now by using our Knife Customizer.
| Weight | 0.5 kg |
|---|
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To keep your fine cutlery performing at the highest level and to maintain its striking beauty, follow these tips for how to best use and care for your knife.
- Handwash in warm water and towel dry.
- A good cutting board will help retain a sharp edge for substantially longer. Softwoods, such as teak, are preferred.
- Do not cut frozen foods and bones unless it's meat cleaver.
- Never use your knife as a screwdriver or hammer.
- Use a sharpening stone, not honing steel, to re-sharpen your knives.
- It is best to store your blades in a wooden block, in-drawer knife tray, sheath, or knife case. Do not store your knives unsheathed in a drawer.
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