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Buying Guide
Looking to learn more about Japanese kitchen knives and which may be the best fit for you?
Check out these Buying Guides to learn about the different Japanese knife styles, intended use, steel types and maintenance.
Ginsan Damascus Santoku Knife 180mm (7.1")
$399.00
Ideal for: Chopping, slicing, dicing, and julienning.
Useful on food types: Small to medium proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.
Ginsan Damascus (silver 3 stainless steel )
180mm (7.1") Santoku Knife
Handle Type: Japanese Style, Magnolia and Horn Bolster
Weight: 141 g
Blade Width: 45 mm
Blade Thickness: 3 mm
Handle Length: 132 mm
Handle Thickness: 28 mm
180mm (7.1") Santoku Knife
Handle Type: Japanese Style, Magnolia and Horn Bolster
Weight: 141 g
Blade Width: 45 mm
Blade Thickness: 3 mm
Handle Length: 132 mm
Handle Thickness: 28 mm
This is a Sakai Takayuki Western style series that is resistant to rust. Ginsan such as silver three steel is rust-resistant high-grade steel. The blade has a stunning rain drops pattern and is a fascinating knife that features a beautiful ripple that can be used widely from home to professional. The handle uses buffalo horn and Japanese Keyaki which is a precious tree with a beautiful hard grain of wood in Japan.
Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
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.
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.
Category: Damascus, Ginsan, Santoku, Stainless Steel, Western Style
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