Really close to the Chef Knife, the Santoku is one of the most common knives due to its versatility. Perfect to cut any type of meat, fish and vegetables.
Blade length : 180mm
Blade material : SUJ2
HRC : 60
Scroll down to see Blade, handle and knife care specifications
The blade is beautifully forged in Sakai, Japan, in the prefecture of Osaka. Sakai is often considered as the birthplace of Japanese knives. What makes Japanese knives outstanding is the quality that results from centuries of craftsmanship. Compared to the European blades, the Japanese ones have much harder steels which means it stays sharp ridiculously longer.