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Kato-san Santoku 165 mm + Petty 135 mm

Kato-san Santoku 165 mm + Petty 135 mm

Regular price
$534.95
Sale price
$534.95
Regular price
$628.95
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Steel R2 (SG2) Stainless
Handle Rosewood 
Ferrule Black Pakka wood 
Rockwell 62-64

Yoshimi Kato-san works out of the Takefu Knife village and took over the Family business from his father in 2013. His Father Hiroshi Kato-san started the shop in the late 1960's and was inaugurated as the 4th Chairman of the Takefu Knife village in 1994. Making incredible knives runs in the family obviously and we're very excited to have these incredibly sharp knives in our shop. They have one of the most beautiful damascus patterns we have ever seen and are sharpened by famous knife sharpener Makoto Kurosaki-san; brother of one of our favorite knifemakers Yu Kurosaki-san.

The word Santoku translates to "three virtues" which refers to Slicing, dicing and chopping or meat, fish and vegetables depending on who you ask. Basically the name implies the versatility of the of the knife which is what's made it the most popular knife in Japanese home kitchen today. If you're a home cook looking for that one, do-it-all knife this is the knife for you! Professionals can get a great deal of work done with a santoku as well and I (Gage-Owner of Sharp) used one while cooking professionally and found it to be a fantastic option especially for more intricate veg prep like brunoise shallot and garlic. 

 Petty knives are great for all the little things: Chopping shallots and garlic, mincing herbs and butchering small proteins. They function perfectly as a line knife as well as they're nimble, don't take up much space but can still accomplish a wide variety of tasks. This also makes them a great option for home cooks looking for something capable they can leave out on the counter all day.

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.

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