Santoku Japanese knives can handle most cooking tasks, but some experts in cooking argue that the Santoku knife is inconvenient for cutting large objects like cabbages or pumpkins because of its relatively short blade length. However, if you have a gyuto Japanese knife, you can easily cut these foods.
The blade is triple-layered: the core material is carbon steel that is sandwiched between two layers of stainless steel. These steels then have special treatment by skilled swordsmiths, so the blade has great sharpness and durability.
Its pointed blade tip is ideal for cutting in confined spaces. Furthermore, its long blade allows you to clean fish, slicing, and rock-chopping with precision. You can also use this knife as a sashimi knife.
The double-edged blade ensures usability for anyone regardless of their dominant hand.
Details
Materials: Special carbon steel, stainless steel (blade) / resin (handle)
Model number: AE5143
Overall length: Approx. 300mm
Blade length: Approx. 180mm
Weight: 115g
Note: This product is not dishwasher-safe.
Made in Japan
