Kiyotsuna Saku | 165 Santoku Knife
It's been 11 years since we saw this line last. One of the first carbon steel knives we imported into Australia in large numbers, they still represent one of the best entry points into traditional Japanese knives.
- Kiyotsuna Saku Japanese Kitchen Knife
- 165mm Santoku Knife
- SK5 High-Carbon, Soft Iron Clad*
- D-Shaped Ho Wood Handle w/ Plastic Ferrule
(more comfortable for right-hand use) - Kurouchi Finish - Rustic
- Out of box sharpness: 80-90%
- Crafted in Japan
- Edge Length: 169mm | Overall Length: 309mm | Blade Height: 46mm | Weight: 142g
- Blade Thickness: (A) 4.0 (B) 2.8 (C) 1.1
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
* High-carbon steel kitchen knives will change colour (patina) during use, care is required to prevent rust.
Japanese Kitchen Knife | Santoku (Home Cook Knife)
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.
It's been 11 years since we saw this line last. One of the first carbon steel knives we imported into Australia in large numbers, they still represent one of the best entry points into traditional Japanese knives.
- Kiyotsuna Saku Japanese Kitchen Knife
- 165mm Santoku Knife
- SK5 High-Carbon, Soft Iron Clad*
- D-Shaped Ho Wood Handle w/ Plastic Ferrule
(more comfortable for right-hand use) - Kurouchi Finish - Rustic
- Out of box sharpness: 80-90%
- Crafted in Japan
- Edge Length: 169mm | Overall Length: 309mm | Blade Height: 46mm | Weight: 142g
- Blade Thickness: (A) 4.0 (B) 2.8 (C) 1.1
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
* High-carbon steel kitchen knives will change colour (patina) during use, care is required to prevent rust.
Japanese Kitchen Knife | Santoku (Home Cook Knife)
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.
Original: $118.00
-70%$118.00
$35.40Description
It's been 11 years since we saw this line last. One of the first carbon steel knives we imported into Australia in large numbers, they still represent one of the best entry points into traditional Japanese knives.
- Kiyotsuna Saku Japanese Kitchen Knife
- 165mm Santoku Knife
- SK5 High-Carbon, Soft Iron Clad*
- D-Shaped Ho Wood Handle w/ Plastic Ferrule
(more comfortable for right-hand use) - Kurouchi Finish - Rustic
- Out of box sharpness: 80-90%
- Crafted in Japan
- Edge Length: 169mm | Overall Length: 309mm | Blade Height: 46mm | Weight: 142g
- Blade Thickness: (A) 4.0 (B) 2.8 (C) 1.1
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
* High-carbon steel kitchen knives will change colour (patina) during use, care is required to prevent rust.
Japanese Kitchen Knife | Santoku (Home Cook Knife)
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.
