SANTOKU KNIFE

Damascus Santoku Knife


Specifications

  • 7 Inches Santoku Knife
  • Weight (item only): approx. 250g
  • Length of Blade: 18cm
  • Materials: VG-10 Damascus Steel
  • Ergonomic Handle
  • Lifetime Guarantee

Shipping
We offer free international shipping.


Collections: SANTOKU KNIVES

Category: VG-10 Steel

Type: SANTOKU KNIFE


SANTOKU KNIFE

Classic Santoku Knife for a joyful experience in your kitchen both aesthetically and functionally. This Japanese-inspired blade is adept at handling a multitude of ingredients on the chopping board. From fruit and vegetables to fish, meat and cheese, it’s adept, precise and ready to slice and dice whenever you are.

Classic Santoku Knife

Dimensions

Height 50 mm
Net weight 250 g

Details

Length of knife 32 cm
Length of blade 18 cm
Handle material Red sandalwood
Type of edge Normal straight edge 

One-piece precision-stamped blade for a lighter weight knife without sacrificing strength

Ice-hardened FRIODUR blade starts sharper stays sharper longer and has superior resilience Ergonomic polymer handle is perfectly bonded to full tang

Those scalloped granton edges add air between the knife blade and the material being cut, making it easier to remove the material from the blade. So, if you were slicing something thinly, you’d want to use this knife. Also, the word “santoku” means “three virtues” and applies to this knife due to its triad of abilities – chopping, dicing, and mincing. This is a very good general all-purpose knife to use for many jobs.

Incredibly razor sharp, full-tang, imported high-carbon German steel with a hand polished edge at 14-16 degrees per side. Oval shaped hollow divots minimize suction of stuck on food, slice faster and cleaner.

Warranty & Services

We guarantee all knives and tools to be of first class stainless steel and a lifetime against any defects in material and workmanship. Damage caused by normal wear and tear, misuse or abuse are not covered by this guarantee.

Customer Reviews

Based on 1 review Write a review

Stay connected with our newsletter