Tsunehisa DT Santoku 180 mm
Tsunehisa DT Santoku 180 mm
Tsunehisa DT Santoku 180 mm
Tsunehisa DT Santoku 180 mm
Tsunehisa DT Santoku 180 mm
Tsunehisa DT Santoku 180 mm
Tsunehisa DT Santoku 180 mm
Tsunehisa DT Santoku 180 mm
Tsunehisa DT Santoku 180 mm
Tsunehisa DT Santoku 180 mm
Tsunehisa DT Santoku 180 mm
Tsunehisa DT Santoku 180 mm
Tsunehisa DT Santoku 180 mm
Tsunehisa DT Santoku 180 mm
Tsunehisa DT Santoku 180 mm
Tsunehisa DT Santoku 180 mm
Tsunehisa DT Santoku 180 mm
Tsunehisa DT Santoku 180 mm

Tsunehisa DT Santoku 180 mm

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$127
Regular price
$159
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$32 (21%)
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Product Information

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
Tsunehisa

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.

Tsunehisa 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.

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