Origin Osaka, Japan
Dishwasher Incompatible
Usage Ideal for all everyday preparations: slicing, chopping, and mincing vegetables, meat, and fish with great precision. Its versatile blade allows for clean, even cuts, while facilitating the gesture thanks to its balance and carefully designed shape. Suitable for both Japanese and Western cuisine, it is suitable for all culinary tasks, from simple slicing to the finest preparations.

Santoku

Santoku multipurpose knife, raw forged, 180 mm

Santoku multipurpose knife, raw forged, 180 mm
203,80 €
203,80 €

Ref. 511

Japanese Santoku knife with a versatile blade, ideal for slicing, chiseling and mincing meat, fish and vegetables with precision, combining craftsmanship and European handling.

Out of stock

Description

The Santoku, whose name means "three virtues" in Japanese, is a must-have knife in Japanese cuisine thanks to its versatility. It allows you to slice, chop, and mince vegetables, meat, and fish with equal efficiency. Its use is similar to that of the Bunka knife, while offering a double-beveled blade that is easier for European cooks to handle.

This model is forged from Shiro Nigo white steel, a hard and delicate alloy that provides exceptional sharpness. With an HRC hardness of 64-65, the blade guarantees a clean and precise cut without tearing the flesh. The raw forged steel finish gives it an authentic, handcrafted look, while the octagonal handle and Asian buffalo horn ferrule ensure a comfortable, stable, and elegant grip. The combination of the double bevel and the traditional Japanese blade combines the precision of Japanese knives with the ease of use of European knives.

INTERVIEW

The material used for the blades is a mixture of iron and'steel. This means that'Special maintenance is necessary to keep the blades in good condition, in particular to prevent them from'They rust. The blades must therefore be thoroughly dried after use. They must also be sharpened with water stones, available for sale on our website.

INGREDIENTS
  • White steel
DIMENSIONS

Blade length: 180 mm

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Origin Osaka, Japan
Dishwasher Incompatible
Usage Ideal for all everyday preparations: slicing, chopping, and mincing vegetables, meat, and fish with great precision. Its versatile blade allows for clean, even cuts, while facilitating the gesture thanks to its balance and carefully designed shape. Suitable for both Japanese and Western cuisine, it is suitable for all culinary tasks, from simple slicing to the finest preparations.
Tahara Shunichi
The producer

Tahara Shunichi

For over 50 years, Tahara Shunichi sharpens and assembles hand-forged knives by Sakai artisans, in the Osaka metropolitan area, a historic city of cutlery. Master of traditional craftsmanship recognized by the Japanese government and Osaka Prefecture, his sensitivity and unique know-how guide him in the design of tools of exceptional quality. Secluded in his small workshop filled with machines, some of which he designed himself, Mr. Tahara single-handedly sharpens a very varied range of knives intended for all types of use: the single-bevel yanagiba for cutting slices of sashimi without crushing the flesh, the deba for lifting fish fillets, the nakiri with its wide blade for slicing and removing food, the versatile gyuto or the petty, reminiscent of the European paring knife.