Sakai Takayuki Grand Chef - Santoku 180mm

Santoku: (literally three-virtues), also called bunka bocho (literally culture knife). The even more Japanese version of a chefs knife prioritized for vegetables and fish. They are generally flatter than gyuto and have a less pointy tip. Because they are flatter, the wrist is in a more neutral position and the shoulder does not need to be raised as high. They do not require as much room to cut, but they do not perform the Western cutting techniques that take up more room as well as gyuto do. These are the most popular knives in most Japanese homes. General size is 165 to 180 mm.

Knife Type: Santoku All Purpose Knife

Steel Type: Uddeholm Swedish Stain-resistant steel

Blade Type: Double Edged Blade

Blade Length: 180mm

Hardness: HRC 60

Use & Care

• Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
• Hand wash with warm water and towel dry. NO DISHWASHER
• Use a sharpening stone to maintain the sharpness of the blade.