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OUL Tsuchime | 165 Santoku Knife (Kuro)
One of the most popular ranges we see in Japan and abroad. This variant has the widely regarded Blue Super core and stainless cladding.
- OUL Tsuchime Japanese Knife
-
165mm Santoku Knife
-
Aogami (Blue) Super Steel, Stainless Cladding
- Kuro (Black) Tsuchime Finish
- Magnolia Wood Handle, Buffalo Ferrule
-
Crafted in Japan
- Edge Length: 168mm | Overall Length: 311mm | Blade Height: 47mm | Weight: 114g
- Blade Thickness: (A) 2.2 (B) 2.0 (C) 0.7
* 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 (found in the core / edge of this chef knife) will change colour (patina) during use, care is required to prevent rust.
* High-carbon steel (found in the core / edge of this chef knife) will change colour (patina) during use, care is required to prevent rust.
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.
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.
One of the most popular ranges we see in Japan and abroad. This variant has the widely regarded Blue Super core and stainless cladding.
- OUL Tsuchime Japanese Knife
-
165mm Santoku Knife
-
Aogami (Blue) Super Steel, Stainless Cladding
- Kuro (Black) Tsuchime Finish
- Magnolia Wood Handle, Buffalo Ferrule
-
Crafted in Japan
- Edge Length: 168mm | Overall Length: 311mm | Blade Height: 47mm | Weight: 114g
- Blade Thickness: (A) 2.2 (B) 2.0 (C) 0.7
* 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 (found in the core / edge of this chef knife) will change colour (patina) during use, care is required to prevent rust.
* High-carbon steel (found in the core / edge of this chef knife) will change colour (patina) during use, care is required to prevent rust.
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.
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.
$278.00
OUL Tsuchime | 165 Santoku Knife (Kuro)—
$278.00
Description
One of the most popular ranges we see in Japan and abroad. This variant has the widely regarded Blue Super core and stainless cladding.
- OUL Tsuchime Japanese Knife
-
165mm Santoku Knife
-
Aogami (Blue) Super Steel, Stainless Cladding
- Kuro (Black) Tsuchime Finish
- Magnolia Wood Handle, Buffalo Ferrule
-
Crafted in Japan
- Edge Length: 168mm | Overall Length: 311mm | Blade Height: 47mm | Weight: 114g
- Blade Thickness: (A) 2.2 (B) 2.0 (C) 0.7
* 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 (found in the core / edge of this chef knife) will change colour (patina) during use, care is required to prevent rust.
* High-carbon steel (found in the core / edge of this chef knife) will change colour (patina) during use, care is required to prevent rust.
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.
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.
