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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 Mirror 170mm (6.7") Damascus 45 Layer
$149.00
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.
Damascus 45 Layer (AUS-10 core)
170mm (6.7") Santoku Knife
Blade Finish: Mirror
Weight: 150 g
Blade Width: 45 mm
Blade Thickness:2 mm
Handle Length:120 mm
Handle Thickness: 15 mm
Blade Width: 45 mm
Blade Thickness:2 mm
Handle Length:120 mm
Handle Thickness: 15 mm
This is a Sakai Takayuki Western style series that is resistant to rust. The blade has a mirror finish 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 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: AUS-10, Damascus, Mirror finish, Santoku, Stainless Steel, Western Style
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