Santoku Knife
$35.70
- 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 | $33.92 | 5% |
| 11+ | $32.13 | 10% |
The Santoku Knife works exceptionally well on vegetables, proteins, and fruit for slicing, dicing, and chopping. The slight belly curve enables the cook to rock the blade slightly.
This knife features an extremely sharp cutting edge. Constructed of Japanese AUS-10 stainless steel, which is enveloped by 67 layers combined with alternating soft and hard stainless steel.
The corrosion-resistant high carbon stainless steel has an unprecedented 59-60 Rockwell hardness.
AUS-10 steel is used because it ensures a high degree of purity and strength. The resulting blade is extremely hard, ensuring an exceptionally sharp cutting edge. The surface impresses a fascinating Damascus design pattern. The handle is made of dark color ebony wood with a stainless-steel bolster which is balanced and sturdy.
Key Features + Specifications
- Fully forged, full tang high-carbon stain-resistant stainless steel with curved bolster
- Contoured triple-riveted dark ebony wood handle designed for comfort and control
- 66 layers stainless steel Sanmai construction with AUS-10 steel core
- Grind & Edge: 50/50 Symmetrical Grind at 15 Degrees per side
| Dimensions | |
| Blade Length (mm): | 180.0 mm |
| Blade Height (mm): | 50.0 mm |
| Total Length (mm): | 320.0 mm |
| Weight (g): | 251.0 g |
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| Weight | 0.5 kg |
|---|
1 review for Santoku Knife
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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.
Andrew Higgins –
Love it! Beautiful to look at. Well balanced. Razor sharp. Fits well in hand, sturdy and comfortable to use. Received in time for Christmas. Will be a repeat customer to add to this collection.