If there's one style of knife you 'should' buy it is the santoku.
This santoku is the kengata version which offers great tip work due to the shape.
At a glance
We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.
The technical bits
- Blade length 161 mm (Measurement of the cutting edge)
- Total length 313 mm (Blade + Handle)
- Blade width 2 mm (Measured where blade enters handle)
- Blade height 44 mm Heel to spine
- Total weight 133 grams
- Blade Material Super Blue Steel cutting edge, laminated in
- Hardness 65 HRC
- Style Japanese
- Handle Style Japanese
- Tang Style Half
- Left or right handed Both
- Type Santoku
Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.
What is a Santoku knife?
Looking like a small chef's knife, the Santoku (san-too-koo) is a Japanese knife used for chopping vegetables and meats. It's possible it might become your new favourite knife.
You can read more about Santoku knives if we've got you interested in them.
Still need some advice choosing the right knife?
We want you to be happy that you're buying the right knife for your cooking needs so if you're not sure what you need, here are some useful places to start.