- Japanese Knife Store - NOKAZE

CY203 Japanese Santoku knife TC Damascus Zen-Pou 185mm

  • Blade 185mm (7.28inch) , Total Length 305mm (12inch) / Weight 176grs (6.20oz) / Damascus steel with VG10 core / Mahogany Wood Handle >Details

  • US$130.00  US$98.00

CY105 Japanese Santoku knife Damascus Minamoto 180mm

CY103 Japanese Santoku knife Minamoto Swedish-Steel 180mm

CY208 Japanese Wa-Santoku knife Damascus Zen-Pou 185mm

CS102 Japanese Santoku knife Damascus Saiun 170mm

CI103 Japanese Santoku knife TS-Madam 170mm

CY201 / Japanese Santoku knife SP Damascus Zen-Pou 170mm

CT101 Japanese Santoku knife Damascus Kaneatsu 185mm

CK002 Japanese Small Santoku knife Sanjo Kawamura 160mm

CT001 Japanese Santoku knife Tojiro 170mm

cs003 / Japanese kitchen knife Santoku Sekimagoroku 2000ST 165mm

cs015 Japanese Santoku knife Sekimagoroku 10000CL 165mm

cs017 Japanese Santoku knife Sekimagoroku Momoyama 165mm

About Santoku knife

Santoku means three virtues. Used for Meat, Fish and Vegetables.

In the 1800's ..Santoku was innovated taking advantages of western chef knife and traditional Japanese knife. Now it is the most popular kitchen knife in Japan and it can be said that in Japan there are no families without Santoku. In addition, santoku is the most exported Japanese knife to the western market.

Characteristic of Japanese Santoku knife

It is designed to be easy to use for meat, fish, vegetables... can be used for variety cutting jobs in the kitchen.

The tip is not too pointed (little rounded) and the cutting edge line is more straight than traditional Western knife.

Its blades usually have a size of 16cm-18cm (6.29inch - 7.08inch), lightweight and providing a wide blade.
A typical santoku have double beveled edge and Western-style handle. However, there is a Santoku knife with Japanese style handle.

Difference between Gyuto and Santoku knife

The Gyuto is another multipurpose kitchen knife.

Gyuto is the Japanese version of classic Western chef's knife.

Santoku is taking advantages of western chef's knife and traditional Japanese Nakiri knife. It is shorter, lightweight and have a wide blade. Easy to use even if you are not professional chef.