Santoku knife | 16,5 cm | Bright Magnolia

990,00 kr 1.100,00 kr
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(Notice: Delivery time of this knife is 3 weeks due to the blocking in the Suez channel)

Santoku (三徳) basically means "3 purposes" and refers to the versatility of the knife, which is good to use for cutting fish, meat, and vegetables. The santoku knife is a multifunction knife designed to chop and cut different types of raw food. 

With the hight of the blade, your fingers will never get in the way when you chop. Simultaneously, the length of the blade makes it possible to cut the food with slow, soft movements. The pointy tip makes it easy to finely chop the raw foods.

This knife has a beautiful, classic magnolia wooden handle, and the blade is burned into the handle using traditional techniques. This type of wood is very soft and light, which makes the knife pleasant to work with. It's the preferred type of handle in the Japanese kitchen.

The santoku knife is a must have in any kitchen!

  • 16,5 cm blade with a magnolia wooden handle
  • Rust free, polished HI carbon steel
  • Handcrafted in the Seki region by local smiths using traditional techniques
  • Forged with inspiration from the samurai sword technique
  • No expensive intermediate parts involved

Traditional Japanese quality - easy maintenance

Our traditional, Japanese knives has a HI carbon rust free steel and a handle made of beautiful, light magnolia wood. The knives are handcrafted after ancient forging techniques and has a classic, elegant design. The blade is a hard type of rust free HI carbon steel, which is extremely sharp and easy to maintain.

How to care for and maintain your knife

  • Always wash your knives by hand with a soft brush/sponge and dry immediately after. Never wash your knives in the dishwasher.
  • Store your knife in a knife block or on a wooden magnetic knife holder. Never store it in a kitchen drawer with other tools.
  • Don't use the knives on frozen foods or bones. Instead, use a knife made for that purpose - like a boning knife.
  • Avoid scraping bits of food off the cutting board with the cutting edge. Make it a habit to turn the knife around and scrape with the spine/back instead of the edge.