- Description
- Specifications
- Use & Care
Sakai Takayuki 33 layer VG10 Damascus
About this shape
Santoku, which means ‘three virtues’ in Japanese, is an all-purpose knife with a taller blade profile than a gyutou. Its three virtues are the knife’s ability to cut fish, meat and vegetables. Santoku have a flatter ‘belly’ than gyutou and can be used comfortably with an up and down chopping motion rather than a ‘rocking’ type cut.
| Handle material | Mahogany Wood |
| Blade length | 180 mm (7.1") |
| Thickness at spine | 1.7 mm |
| Thickness at tip | 0.7 mm |
| Hardness (Rockwell scale) | 60 |
| Bevel / Edge | Double (50/50) |
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
Description
Sakai Takayuki 33 layer VG10 Damascus
About this shape
Santoku, which means ‘three virtues’ in Japanese, is an all-purpose knife with a taller blade profile than a gyutou. Its three virtues are the knife’s ability to cut fish, meat and vegetables. Santoku have a flatter ‘belly’ than gyutou and can be used comfortably with an up and down chopping motion rather than a ‘rocking’ type cut.
Specifications
| Handle material | Mahogany Wood |
| Blade length | 180 mm (7.1") |
| Thickness at spine | 1.7 mm |
| Thickness at tip | 0.7 mm |
| Hardness (Rockwell scale) | 60 |
| Bevel / Edge | Double (50/50) |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives