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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.
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Santoku Knife with Wenge Handle 170mm (6.7") Kurokage VG-10 with Non Stick Coating
$219.00$259.00
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.
VG-10 with Non Stick Coating
170 mm (6.7") Santoku Knife
Handle Type: Japanese Style, Wenge and Buffalo Horn Handle
Weight: 134 g
Blade Width: 47 mm
Blade Thickness: 2 mm
Handle Length: 120 mm
Handle Thickness: 25 mm
Blade Width: 47 mm
Blade Thickness: 2 mm
Handle Length: 120 mm
Handle Thickness: 25 mm
The blade has a hammer eye pattern. This knife has fluorine coating which is not easy to get dirty and resistant to rust. The blade repels water and oil, so easy to clean. The handle is beautiful wenge wood. Wenge is an African timber that has a beautiful black and gentle color tone and a unique delicate grain. It is known as very strong and hard wood. 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: Santoku, Western Style
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