Ideal for: Chopping, slicing, disjointing, dicing, and julienning.
Useful on food types: Small to large proteins. A variety of vegetables including carrots, onions, garlic, peppers, cabbage, and lettuce.
Petty Knife 150mm (5.9")
Santoku Knife 180mm (7.1")
Blade Material: Damascus 45 Layer AUS-10 Stainless Steel core
Edge Type: Double Bevel
Handle Type: Japanese Style with magnolia wood
This is a Sakai Takayuki Japanese style series that is resistant to rust. The blades have a hammer eye pattern and are fascinating knives that features a beautiful ripple that can be used widely from home to professional.
Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
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.