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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.
Santoku Knife 180mm (7.1") INOX Pro Molybdenum Stainless Steel
$159.00
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.
INOX Pro Steel
180 mm (7.1") Santoku Knife
Handle: Stainless Steel
Weight: 157 g
Blade Width: 45 mm
Blade Thickness: 2 mm
Handle Length: 110 mm
Handle Thickness: 25 mm
Blade Width: 45 mm
Blade Thickness: 2 mm
Handle Length: 110 mm
Handle Thickness: 25 mm
The high-quality Japanese stainless steel called "INOX" which made from AUS-8A Molybdenum stainless steel. This stainless steel is a very popular in Japan with excellent sharpness and durability, also resistance to rust. By combining the blade and handle with stainless steel, it is a kitchen knife that is superior in hygiene and prevents the propagation of bacteria that can cause food poisoning.
It can be used widely from home to all the way to professionals. 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: INOX, Molybdenum, Santoku, Stainless Steel, Western Style
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