| Blade Length | 165 mm |
| Total Length | 310 mm |
| Steel | VG-10 |
| Handle | Walnut |
| Ferrule | Pakka |
| Rockwell | 61-62 |
| Height Spine to heel | 48mm |
| Width at Spine | 2.5 mm |
| Weight | 125 grams |
Shigeki Tanaka started his blacksmith journey when he apprenticed in the Takefu knife village near Echizen city for three years. A region renowned for it's cutlery making and forging techniques he learned the intricacies of hand forging blades used for food production there. He later moved back to Miki City to continue his work at his Family's shop where they primarily made sickles and other agricultural tools. Now the shop focuses on Kitchen knives and has gained a reputation worldwide for producing some of the best knives available.
The word Santoku translates to "Three Virtues" which refers to slicing, dicing and chopping or meat, fish and vegetables depening on who you talk to. Basically the name implies the knifes extreme versatility which is what's made it the most popular knife in Japanese home kitchens today. Great for the home cook looking for that one go-to knife they can grab to do anything or for the professional looking for something compact and nimble but capable and versatile.
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.
