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Takeshi Saji | Nickel Damascus 180mm Santoku Knife (Iron Wood)
Hand crafted by master blacksmith Takeshi Saji, this elegant santoku knife is the epitome of class. VG10 stainless steel with a lovely weight and balance, one for the connoisseur.
- Takeshi Saji Nickel Damascus Japanese Knife
- 180mm Santoku Knife
- VG-10 Stainless Steel
- 31Â Layered Damascus Steel
- Master Takeshi Saji
- Black-Dye Finish
- Iron Wood Handle
- Stainless BolsterÂ
- Hand-Crafted in Japan
- Edge Length: 178mm | Overall Length: 335mm | Blade Height: 50mm | Weight: 223g
- Blade Thickness: (A) 2.2 (B) 2.1 (C)Â 1.1
 Â
** Takeshi Saji hand crafts each knife, small variations to finish and size is to be expected. The grain of the timber handle will be different for each and every knife.
 Â
Japanese Kitchen Knife | Santoku (Home Cook Knife)
The Santoku, or home cook knife, is a versatile kitchen knife widely used throughout the world. It is one of the better starting points into Japanese knives.
Like it's larger cousin, the Gyuto, this is your go-to knife for any and all tasks within the kitchen. Generally Santoku knives are smaller in size than Gyuto, making them versatile in smaller home kitchens or for cooks with fledgling knife skills. Both styles of knife are multi-tasking machines that can be used for any and all cooking preparation tasks.
As is the case with most Japanese kitchen knives, the Santoku is thinner & lighter than other western chef knives, they are normally made from harder steel which can hold a sharper edge.Â
Like it's larger cousin, the Gyuto, this is your go-to knife for any and all tasks within the kitchen. Generally Santoku knives are smaller in size than Gyuto, making them versatile in smaller home kitchens or for cooks with fledgling knife skills. Both styles of knife are multi-tasking machines that can be used for any and all cooking preparation tasks.
As is the case with most Japanese kitchen knives, the Santoku is thinner & lighter than other western chef knives, they are normally made from harder steel which can hold a sharper edge.Â
$338.02
Takeshi Saji | Nickel Damascus 180mm Santoku Knife (Iron Wood)—
$338.02
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Shipping & Returns
Description
Hand crafted by master blacksmith Takeshi Saji, this elegant santoku knife is the epitome of class. VG10 stainless steel with a lovely weight and balance, one for the connoisseur.
- Takeshi Saji Nickel Damascus Japanese Knife
- 180mm Santoku Knife
- VG-10 Stainless Steel
- 31Â Layered Damascus Steel
- Master Takeshi Saji
- Black-Dye Finish
- Iron Wood Handle
- Stainless BolsterÂ
- Hand-Crafted in Japan
- Edge Length: 178mm | Overall Length: 335mm | Blade Height: 50mm | Weight: 223g
- Blade Thickness: (A) 2.2 (B) 2.1 (C)Â 1.1
 Â
** Takeshi Saji hand crafts each knife, small variations to finish and size is to be expected. The grain of the timber handle will be different for each and every knife.
 Â
Japanese Kitchen Knife | Santoku (Home Cook Knife)
The Santoku, or home cook knife, is a versatile kitchen knife widely used throughout the world. It is one of the better starting points into Japanese knives.
Like it's larger cousin, the Gyuto, this is your go-to knife for any and all tasks within the kitchen. Generally Santoku knives are smaller in size than Gyuto, making them versatile in smaller home kitchens or for cooks with fledgling knife skills. Both styles of knife are multi-tasking machines that can be used for any and all cooking preparation tasks.
As is the case with most Japanese kitchen knives, the Santoku is thinner & lighter than other western chef knives, they are normally made from harder steel which can hold a sharper edge.Â
Like it's larger cousin, the Gyuto, this is your go-to knife for any and all tasks within the kitchen. Generally Santoku knives are smaller in size than Gyuto, making them versatile in smaller home kitchens or for cooks with fledgling knife skills. Both styles of knife are multi-tasking machines that can be used for any and all cooking preparation tasks.
As is the case with most Japanese kitchen knives, the Santoku is thinner & lighter than other western chef knives, they are normally made from harder steel which can hold a sharper edge.Â
