Sakai Takayuki Inox - Santoku (All Purpose) Knife with Color PC Handle 170mm

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 Knife

Steel Type: Inox steel

Blade Type: Double-edged Blade

Blade Length: 170mm

Handle Material: Special Plastic handle. The handle is made of a plastic resin that is heat-resistant to 170℃ and contains an antibacterial agent to withstand the heat of high-temperature washing or drying machines.

Hardness: HRC 58

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.