Ideal for: Chopping, slicing, disjointing, dicing, and julienning.
Useful on food types: Medium to large proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.
Santoku Knife 170mm (6.7")
Nakiri Knife 170 mm (6.7")
Blade Material: Kurouchi Aoniko (Blue Steel #2) Carbon Steel
Edge Type: Double Bevel
Handle: Japanese Style, Walnut
The blade has a stunning custom finish with stately atmosphere. Black finish is an old-fashioned Japanese style of kitchen knife
finishing method. The method does not scrape the entire surface of the blade that has been hardened by quenching, but leaves the black portion of the side other than the blade. This blade is made of Aogami number 2 (blue steel #2) with excellent sharpness and durability.
This blade needs to be cared for more than stainless steel as it will rust easier, water should be removed immediately. It is a fascinating knife 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.