Japanese Made Carbon Steel Santoku - 165mm
The everyday workhorse. With its wide, balanced blade, the 165 mm Santoku handles vegetables, meat, and fish with equal ease. Slice, dice, or chop (lightly) — it does it all with the confidence of a chef’s knife in a lighter, more approachable form. Hand-forged at the Tadafusa workshop in Sanjo, Japan, from high-carbon steel, it develops a natural patina in use. Not for the dishwasher, but far from precious — this is a utilitarian tool that rewards basic care with a razor-sharp edge built to last.
Description
The everyday workhorse. With its wide, balanced blade, the 165 mm Santoku handles vegetables, meat, and fish with equal ease. Slice, dice, or chop (lightly) — it does it all with the confidence of a chef’s knife in a lighter, more approachable form. Hand-forged at the Tadafusa workshop in Sanjo, Japan, from high-carbon steel, it develops a natural patina in use. Not for the dishwasher, but far from precious — this is a utilitarian tool that rewards basic care with a razor-sharp edge built to last.
