Ittetsu DT Santoku 180 mm
Ittetsu DT Santoku 180 mm
Ittetsu DT Santoku 180 mm
Ittetsu DT Santoku 180 mm
Ittetsu DT Santoku 180 mm
Ittetsu DT Santoku 180 mm
Ittetsu DT Santoku 180 mm
Ittetsu DT Santoku 180 mm
Ittetsu DT Santoku 180 mm
Ittetsu DT Santoku 180 mm
Ittetsu DT Santoku 180 mm
Ittetsu DT Santoku 180 mm
Ittetsu DT Santoku 180 mm
Ittetsu DT Santoku 180 mm
Ittetsu DT Santoku 180 mm
Ittetsu DT Santoku 180 mm
Ittetsu DT Santoku 180 mm
Ittetsu DT Santoku 180 mm
Ittetsu DT Santoku 180 mm
Ittetsu DT Santoku 180 mm

Ittetsu DT Santoku 180 mm

Price
$214.95
Taxes and shipping calculated at checkout
In stock and ready for shipping

Pickup available at Etobicoke

Usually ready in 1 hour

Check availability at other stores
SPECIFICATIONS

 

Blade Length 185 mm
Total Length 305 mm
Steel VG-10
Handle Pakka wood
Ferrule Welded Steel
Rockwell 61-63
Height Spine to heel 45 mm
Width at Spine 2 mm
Weight 176 grams
Bevel Double (50/50)
 Ittetsu 

This is a fantastic starter Santoku for the home cook or professional chef looking for an easy to maintain, high performing and good looking chefs knife. The VG-10 steel won't rust or discolour even if it's not wiped down immediately after use and it has very good edge retention. The wavy damascus pattern blends beautifully with the tsuchime "hand hammered" finish and is further complemented by the brown pakka wood handle. The triple riveted handle ensures this knife will stand up to the toughest kitchen conditions and is comfortable to grip.

Ittetsu seeks to make great knives at affordable prices and while they aren't completely handmade (They are machine forged), many of the knife making processes are done by hand giving it the fantastic fit & finish, high performance, and fantastic consistency. These knives are fantastic for the home cook or the professional looking for fantastic performance, easy maintenance and beautiful aesthetics. 

The Knife

The word Santoku translates to "three virtues" which refers to either slicing, dicing and chopping or meat, fish and vegetables depending on who you ask. Basically the name tries to imply the extreme versatility of the blade which is what has made it so popular amongst home cooks in Japan and across the Globe. The santoku is slightly shorter than the average Gyuto (Chef's knife) making it less intimidating and easier to use while it remains capable of completing most, if not all, of the tasks it comes across in any kitchen. 

 

Knife Care (Stainless Steel)

  • Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
  • NO DISHWASHER - the high heat will ruin the wooden handle.
  • Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
  • Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
CARE INSTRUCTIONS

Follow these care recommendations for your Japanese knives to protect the edge and keep them sharp as long as possible: 

  • Do not put them in the dishwasher or soak them in water, as this may ruin the wooden handle and rust the blade. 
  • Wash with soapy water and wipe dry after each use, especially after handling acidic ingredients, to minimize the risk of rusting.  
  • Don’t cut through anything you wouldn’t bite through, like frozen foods, hard candies, or bones, as this may chip or damage the knife. 
  • Don't torque the blade, as this may chip the knife. Use it in a forward and back, up and down motion without twisting.
  • Don’t scrape the cutting board with your knife, as this will cause it to dull quickly and ruin your edge. 
  • Use an end grain wooden cutting board or hi-soft rubberized cutting board if you can to protect your edge. Glass, bamboo, and granite are terrible materials for cutting boards, and plastic is only slightly better. 
SHIPPING & RETURNS

All products are shipped within 24 hours. We offer same day shipping for products ordered by 12pm. Please allow 4-7 business days for your shipment to arrive with standard shipping. Expedited shipping options are also available at checkout.

We offer free shipping on orders over $150 CAD / $120 USD in the US and Canada.

Curbside pick-up is available at both our Hamilton and Etobicoke locations.

To make sure our customers are always satisfied, we offer full refunds on products for 14 days after receiving them. See our full return policy for details.

More questions? Check out our shipping policy, our return policy, or reach out to us directly.

KNIFE SHAPE

THE SANTOKU

The word "Santoku" translates to "three virtues" and refers to slicing, dicing, and chopping, or meat, fish, and vegetables, depending on who you ask. The name highlights the extreme versatility of the shape, which is why we recommend it most to home cooks. Santokus are typically in the 165 mm (6.5 inch) to 180 mm (8 inch) length range. They generally have a gentle curve that sweeps up toward the tip, so they can easily be used with an up and down chopping motion or a rocking motion.

STEEL TYPE

VG-10

Likely the most widely used Japanese stainless steel, it provides great rust resistance, very good edge retention, and is relatively easy to sharpen. Because of how many companies use this steel to produce their knives, it can sometimes get a bad rep, but we have had nothing but positive experiences using and sharpening it. Knives made from this steel are generally a bit more affordable compared to those made from steels like R2 and ZDP189 while still offering fantastic performance and easy maintenance.

Chemical Composition:
C 0.95-1.05% | Cr 14.5-15.5% | Mo 0.9-1.2% | V 0.1-0.3% | Co 1.3-1.5%

COMPOSITION

STAINLESS STEEL

LOW MAINTENANCE

Stainless steel Japanese knives are made in a process called “Sanmai” or “Forge welding” where two softer layers of stainless steel are laminated around a harder core layer of stainless steel. All three of these layers are rust resistant and therefore are not susceptible to rust or discoloration. The softer outer layers of steel are used to make the knife more durable and flexible while the harder core layer is used to provide better edge retention to the blade.

THE BLACKSMITH

ITTETSU

Ittetsu works to create high-performing, affordable knives for entry-level cooks around the world. Their blades are machine-forged, then assembled, sharpened, and polished by hand. This process ensures each knife meets their standard of durability and quality, while offering great value. Their knives are extremely consistent, hold up in the kitchen, and also make great gifts.

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