A Japanese-style santoku for slicing, dicing and chopping, in 18cm or a compact 12cm. The fluted blade helps food release as you work, and the olive wood handle gives a balanced feel.
Features
- Two sizes: 18cm for plenty of cutting surface, 12cm for smaller tasks.
- Fluted blade: Helps ingredients release instead of sticking.
- 67-layer VG-10 Damascus steel: Holds a keen edge, resists corrosion and shows a distinctive layered pattern.
- Olive wood handle: Warm natural wood with an opal-effect ring, comfortable and well balanced.
- Protective sheath and gift box: Keeps the edge safe in a drawer, and arrives ready to give.
Specifications
- Blade length: 18cm or 12cm, fluted
- Blade: 67-layer VG-10 Damascus steel
- Hardness: Rockwell HRC60+
- Handle: Olive wood with opal-effect ring
- Comes with: Wooden gift box, plus a wooden sheath (18cm) or leather sheath (12cm)
- Warranty: 2 years against manufacturing defects
- Dishwasher safe: No, handwash only
Care
- Washing: Handwash only, with a soft cloth and mild washing-up liquid. The dishwasher blunts and chips blades and damages wooden handles.
- Drying: Towel dry straight after washing, so the blade and the olive wood handle aren't left wet.
- Storage: Keep it in its sheath, a knife block or another safe place, out of reach of children.
Questions and Answers
Q: What does santoku mean?
A: It translates from Japanese as 'three virtues' or 'three uses', meaning slicing, dicing and chopping. It's an everyday all-rounder.
Q: How is it different from a chef's knife?
A: A santoku is flatter, so it suits straight up-and-down cuts, while a chef's knife has a curve for rocking. Both handle most everyday prep.
Q: How often will it need sharpening?
A: Katana Saya suggest honing with a sharpening steel every few times you cook, and sharpening fully with a whetstone or roller sharpener every 3 to 6 months. Regular honing keeps the edge feeling sharp between sharpens.