Santoku Knife

(1 customer review)

$32.70

  • 7-inch Santoku Knife
  • Japanese AUS-10 Steel
  • HRC: 59º +/- tolerance
  • Forging Construction: Sanmai
  • Double Bevel Blade
  • Curved Stainless-Steel Bolster
Quantity Price Discount
2-10 $31.07 5%
11+ $29.43 10%
SKU: KF-F0015 Category: Tags: ,
Description

A santoku is an Asian-style, all-purpose kitchen knife that can be used in ways similar to a chef’s knife. It has a slightly shorter blade, which makes this knife highly maneuverable and nimble. The slightly shorter blade makes it especially handy when working in a smaller kitchen or workspace.

Hand-forged Santoku. A Japanese chef’s knife with a blade length of 17.8 cm. The AUS-10 steel blade is thin and razor-sharp with a hardness of 59 HRC.

Damascus Santoku Knife

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 G10 handle designed for comfort and control
  • 66 layers stainless steel Sanmai construction with AUS-10 steel core
Dimensions
Blade Length (mm): 178.0 mm
Blade Height (mm): 47.0 mm
Total Length (mm): 310.0 mm
Weight (g): 251.0 g

The full-tang knife handle is secured with stainless steel rivets. The transition between the handle and steel is seamless and strong.

Engraved Santoku Knife

Engraved & Personalized Knives

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Additional information
Weight 0.5 kg
Reviews (1)

1 review for Santoku Knife

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  1. Mike Clark

    Beautiful knives, razor sharp, fast delivery!

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Use & Care

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.