Ideal for: Chopping, precision mincing, dicing and slicing.
Useful on food types: Medium to small proteins and all vegetables.
Kengata Santoku (Bunka) 160mm (6.3")
Nakiri Knife 160mm (6.3")
Blade Material: Damascus 33 Layer VG-10 Stainless Steel core
Edge Type: Double Bevel
Handle Type: Japanese Style Mahogany and Japanese Keyaki (Zelkova)
This is a Sakai Takayuki Western style series that is resistant to rust. These blades have a hammer eye pattern and are fascinating knives that features a beautiful ripple that can be used widely from home to professional. The handle uses Mahogany and Japanese Keyaki which is a precious tree with a beautiful hard grain of wood in Japan.
Santoku Japanese chef knives are designed to be
thin knives that slice, cut & chop easily through meat or vegetables to maintain the integrity of each component and freshness.
Nakiri Japanese vegetable knives are double bevel knives designed specifically for use with vegetables. The double bevel vegetable knife is a great option for breaking down any fruits or vegetables.
Santoku knives are also known in Japan as
Bunka Bōchō. In the U.S. the Bunka is sometimes used to describe the Kengata Santoku which has the angled tip allowing for more detailed slicing or cutting.
Please do not cut bone or frozen food, it may cause it to chip. No dishwasher please.
