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Japanese Carbon Steel Kitchen Knife - Santoku


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Santoku Japanese Carbon Steel Kitchen Knife is perfect for the all-rounder. It is the standard domestic knife in Japan. Get one of these if you’re starting out. Technically, the Santoku has a broader blade and is based on a western chef’s knife.

White paper shirogami steel, wrapped in a softer jigane steel, with octagonal handles. Beautifully balanced and beautifully simple Japanese kitchen knives with white paper steel blades - a popular choice for Japanese chefs, as it sharpens quickly and easily so is perfect not just for regular sharpening, but also for beginners.

Get these for their weight and feel, if you’re after a truly Japanese experience. The blades are carbon steel (both the inner and outer layers) and will oxidize and rust if not looked after - clean, dry thoroughly, and wipe with a little Camellia Oil if not used daily.
Hand wash and dry well - regular use is the best form of care!
  • 127g
  • 307 x 18 x 49mm
  • 165mm blades
  • Shirogami White Paper steel
  • Walnut handles
  • Made in Japan

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