Japanese Santoku

A Japanese Santoku is roughly akin to a European style chef knife, but has a few distinct differences. My style of santoku has a flatter edge than a 8" chef knife, which promotes more of a chopping action over rocking, however the tip is swept up enough to allow for a little bit of comfortable rocking. Furthermore, the blade itself is very thin, with a maximum of 1.5mm stock (1/16') along the spine. This thinness tapers down to a very fine edge, which makes it an excellent fine slicer for detail cuts. 

The blade finish is a tumbled and polished finish, with a "dirty mirror" effect. The handle construction is a full tang construction, with a few handle options, such as Manitoba maple with blue epoxy, or an exotic wood with laminated stripes.

On this blade I've forged the flats of the blade in order to create better food release, which allows for easier slicing through starchy and stick ingredients, such as potatoes and cucumbers. This geometry also assists with cutting harder ingredients such as carrots and reducing cracking, as there is less chance of wedging through ingredients causing cracking. 

This wood is quite durable and although they are not dishwasher safe, a light coat of mineral oil from time to time is enough to protect them from moisture and humidity changes. This knife is a great companion to the Japanese Paring Knife. 

The AEBL High Carbon Stainless steel is perfect for durability and those that want a high grade and low maintenance blade. Hardened to 62 HRC, it'll hold up well for durable use on any wood or plastic cutting board. 

Knife Specifications:

Steel Type: AEBL

Hardness: 62 HRC

OAL: 12.1" (300 mm)

Blade Length: 6.5" (165 mm)

Spine Thickness: 1.5mm

Weight: 150 Grams

Handle Construction: Full tang, 7 pin assembly with G10 liners and Exotic wood handle.