Santoku means "the 3 virtues" (slicing, dicing, mincing) and stands for this knife's high versatility. It is the perfect multi-purpose knife for vegetables, meat and fish. This great universal tool isn't as intimidating as a large chef knife and therefore perfectly suited to initiate you to the great world of Japanese knives.
The blade is 180mm of TUS Stainless Steel, capable of resisting corrosion and surviving intense kitchen use.
The handle is made of two-tone stamina wood, soaked in resin for an increased resistance to humidity and use.
Knives from the TUS line are very light and well balanced, which makes them the ideal choice for long food preparations or for people whose hands tire during repetitive manual tasks.
The city of Seki (Sakai), Japan, is known for being the Japanese capital of swords and cutlery for over 600 years. The city contains the accumulated knowledge of generations of blacksmiths who perfected the art and science of samurai swords. Today, the master craftsmen (some octogenarians) still apply and pass on their expertise even though the warlords have now long been replaced by culinary chefs as main customers. Sakai Takayuki Aoki Hamono Seisakusho is one of the most famous and renowned manufacturers of Seki, which hires several generations of blacksmiths and apprentices. The company offers a large variety of kitchen knives, for both professional chefs and home cook. We have made our selection by keeping in mind that we want to offer you good value for your money as well as the best knives for your needs. Indeed, some of these knives sells for a few thousands of dollars. If you work in a food related trade (sushi chef, butcher, fishmonger, etc..) and you are looking for a special Japanese knife shape, please feel free to contact us. Since we import these knives directly from where they are created, we will be happy to place a special order for you.
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