{"title":"Santoku Knives","description":"\u003cdiv class=\"tk-collection\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eSantoku\u003c\/strong\u003e (三徳包丁), meaning \"Three Virtues,\" is Japan’s masterfully designed multipurpose kitchen knife. Excelling at slicing, dicing, and chopping—or alternatively, handling meat, fish, and vegetables—it is the ultimate daily driver for home cooks and professionals alike.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f9f9f9; padding: 15px; border-radius: 5px; border-left: 4px solid #2c3e50; margin-bottom: 20px;\" class=\"key-takeaways\"\u003e\n\u003cp\u003e\u003cstrong\u003eQuick Guide to Santoku Knives:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe Size Sweet Spot:\u003c\/strong\u003e Typically ranging from \u003cstrong\u003e165mm to 180mm\u003c\/strong\u003e, they are highly maneuverable and perfect for smaller cutting boards or tight kitchen spaces.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe Profile:\u003c\/strong\u003e Features a flat edge designed for crisp, clean up-and-down \"push-cutting\" (rather than the rocking motion of a Western knife).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe Tip:\u003c\/strong\u003e The curved \"sheepsfoot\" tip drops down to the edge, making it safer to use and excellent for precise scoring.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expert-take\"\u003e\n\u003ch3\u003eThe Tokushu Expert Take: Santoku vs. Gyuto\u003c\/h3\u003e\n\u003cp\u003eWe are constantly asked which knife a beginner should buy first. If you have a smaller kitchen, prefer a lighter blade, and mostly chop vegetables and boneless proteins using an up-and-down motion, the \u003cstrong\u003eSantoku\u003c\/strong\u003e is your best friend. If you process large cuts of meat or prefer a \"rocking\" chop, lean toward our \u003ca href=\"\/collections\/gyuto-knives\"\u003eGyuto collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eBest Santoku Knives: Our Top Recommendations\u003c\/h2\u003e\n\u003cdiv style=\"overflow-x: auto; margin-bottom: 20px;\"\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse;\"\u003e\n\u003cthead\u003e\n\u003ctr style=\"background-color: #eeeeee; text-align: left;\"\u003e\n\u003cth style=\"padding: 10px; border: 1px solid #ddd;\"\u003eStyle\u003c\/th\u003e\n\u003cth style=\"padding: 10px; border: 1px solid #ddd;\"\u003eSteel \u0026amp; Maintenance\u003c\/th\u003e\n\u003cth style=\"padding: 10px; border: 1px solid #ddd;\"\u003eBest For\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ddd;\"\u003e\u003cstrong\u003eStainless \"Laser\"\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ddd;\"\u003eSG2 \/ VG10 (Low Maintenance)\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ddd;\"\u003eHome cooks who want extreme sharpness without worrying about rust.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ddd;\"\u003e\u003cstrong\u003eCarbon Steel Workhorse\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ddd;\"\u003eAogami \/ Shirogami (High Care)\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ddd;\"\u003eEnthusiasts wanting maximum \"bite,\" easy sharpening, and a beautiful patina.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ddd;\"\u003e\u003cstrong\u003eStainless-Clad Carbon\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ddd;\"\u003eCarbon Core \/ Stainless Body\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ddd;\"\u003eThe ultimate middle ground: elite edge retention with easy body care.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003e*Browse our full collection below, featuring masterpieces from Tsunehisa, Nigara Hamono, Yoshikane, and more.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003ch2\u003eSantoku FAQs\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat size Santoku should I buy?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eThe industry standard is \u003cstrong\u003e165mm (about 6.5 inches)\u003c\/strong\u003e. This length provides the perfect balance of agility and cutting surface. If you have larger hands or process slightly larger produce, a 180mm Santoku is a fantastic upgrade.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eCan a Santoku cut meat?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eAbsolutely. While it excels at chopping vegetables, a Santoku will easily glide through boneless poultry, beef, and pork. However, you should never use a Japanese kitchen knife (including a Santoku) to cut through bones or frozen food, as the hard steel can chip.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails open=\"\"\u003e\n\u003csummary\u003e\u003cstrong\u003eHow do I sharpen a Santoku?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eBecause of its relatively flat profile, the Santoku is actually one of the easiest Japanese knives to sharpen on a whetstone. We recommend maintaining the edge with a leather strop between whetstone sessions.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [{\n    \"@type\": \"Question\",\n    \"name\": \"What size Santoku should I buy?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"The industry standard for a Santoku is 165mm (about 6.5 inches). This provides the perfect balance of agility and cutting surface. A 180mm Santoku is also popular for those wanting a slightly larger blade.\"\n    }\n  }, {\n    \"@type\": \"Question\",\n    \"name\": \"Can a Santoku cut meat?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"Yes, a Santoku easily cuts through boneless poultry, beef, and pork. However, Japanese knives should never be used to cut through bones or frozen foods, as the hard edge can chip.\"\n    }\n  }, {\n    \"@type\": \"Question\",\n    \"name\": \"What is the difference between a Santoku and a Gyuto?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"A Santoku is shorter (usually 165mm) with a flatter edge designed for up-and-down push-cutting. A Gyuto is longer (210mm+) with a curved belly designed for rock-chopping and handling larger proteins.\"\n    }\n  }]\n}\n\u003c\/script\u003e","products":[{"product_id":"hatsukokoro-ginrei-silver-3-ko-santoku-150mm-with-mono-ebony-handle","title":"Hatsukokoro Ginrei Silver #3 Ko Santoku 150mm with Mono Ebony Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Hatsukokoro Ginrei Silver #3 Ko Santoku 150mm with mono ebony handle is a compact, stainless Japanese kitchen knife designed for nimble daily prep. Made with a Silver #3 steel core, also known as Ginsan or Ginsanko, this ko santoku offers a clean balance of sharpness, edge retention, stainless ease of care, and a sharpening feel that many cooks compare favorably to carbon steel.\u003c\/p\u003e\n\u003cp\u003eThe 150mm ko santoku size is especially useful for cooks who want one small knife that can handle vegetables, herbs, fruit, small proteins, and quick board work without feeling oversized. Its added blade height gives more knuckle clearance than a petty knife, while the shorter length makes it easy to control on smaller cutting boards or in tight prep spaces.\u003c\/p\u003e\n\u003cp\u003eThe nashiji finish gives the blade a subtle textured look, while the mono ebony handle adds a clean, premium feel in hand. This is a strong everyday choice for home cooks, professional cooks, and anyone who wants a smaller Japanese knife that is easy to maintain without giving up real cutting performance.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is the Hatsukokoro Ginrei Silver #3 Ko Santoku good for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. This is one of the easiest Japanese knife styles to recommend for home cooks because it is compact, stainless, easy to control, and versatile enough for everyday prep.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is Silver #3 steel?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Silver #3, also called Ginsan or Ginsanko, is a stainless Japanese steel known for taking a fine edge while remaining easier to care for than reactive carbon steel. It is a great option for cooks who want Japanese sharpness without the extra maintenance of carbon steel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is a ko santoku used for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e A ko santoku is a smaller santoku-style knife used for vegetables, herbs, fruit, small proteins, and quick prep tasks. It gives you more height and board contact than a petty knife, but still feels compact and precise.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Hatsukokoro\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLine:\u003c\/strong\u003e Ginrei\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Ko Santoku\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Silver #3 \/ Ginsan \/ Ginsanko stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Stainless cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Finish:\u003c\/strong\u003e Nashiji\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 150mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 276mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 39.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 2.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Mid:\u003c\/strong\u003e 2.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness Near Tip:\u003c\/strong\u003e 0.95mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 90g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Mono Ebony or Mono Olive \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 61\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hatsukokoro","offers":[{"title":"Ebony","offer_id":49511939932417,"sku":null,"price":119.0,"currency_code":"EUR","in_stock":false},{"title":"Olive","offer_id":49511939965185,"sku":null,"price":119.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/hatsukokoro-ginrei-silver-3-ko-santoku-150mm-01_92d2f60a-8dc1-4d34-bbb7-e9ca6ad49c7b.jpg?v=1781214695"},{"product_id":"nigara-sg-strix-damascus-santoku-165mm-with-amboyna-burl-handle","title":"Nigara SG-STRIX Damascus Santoku 165mm","description":"\u003ch2\u003eNigara SG-STRIX Damascus Santoku 165mm\u003c\/h2\u003e\n\u003cp\u003eThis premium santoku from Nigara Hamono combines an SG-STRIX powder stainless-steel core, stainless Damascus cladding, and a tsuchime hammered finish. Select your preferred handle from the available variants, including the original Amboyna burl handle or the one-of-one Prisma Knife Blue Twistwood handle.\u003c\/p\u003e\n\u003cp\u003eThe 165mm profile is compact and versatile for vegetables, herbs, fruit, and boneless proteins. SG-STRIX is designed for high hardness, strong edge retention, and corrosion resistance, making it suitable for cooks who want refined Japanese cutting performance with easier maintenance than reactive carbon steel.\u003c\/p\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eHand wash and dry immediately. Do not place the knife in a dishwasher or use it on bones, frozen food, hard shells, or hard cutting surfaces. Avoid twisting, prying, and scraping with the cutting edge.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Nigara Hamono\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hirosaki, Aomori, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e Santoku\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore steel:\u003c\/strong\u003e SG-STRIX \/ SPG STRIX powder stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Stainless Damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Tsuchime hammered finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e Approximately 165mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e Approximately 51–52mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness at heel:\u003c\/strong\u003e Approximately 2.0–2.2mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e Approximately 310–312mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approximately 137–165g depending on handle pairing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Varies by selected option\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e Approximately 64–65 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csmall\u003eMeasurements and natural handle appearance may vary slightly.\u003c\/small\u003e\u003c\/p\u003e","brand":"Shibata","offers":[{"title":"Amboyna Burl Handle","offer_id":49264353018113,"sku":null,"price":449.0,"currency_code":"EUR","in_stock":true},{"title":"Prisma Knife Blue Twistwood Handle","offer_id":49862512804097,"sku":null,"price":535.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/nigara-sg-strix-tsuchime-damascus-santoku-165mm-02.jpg?v=1781611203"},{"product_id":"hatsukokoro-kurogane-blue-2-santoku-165mm-ebony","title":"Hatsukokoro Kurogane Blue #2 Kurouchi Santoku 165mm with Mono Ebony Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\n\u003cp\u003eThe Hatsukokoro Kurogane Blue #2 Santoku is a compact, fully reactive Japanese workhorse made for everyday vegetable, meat and fish preparation. Its broad blade, practical 170mm cutting edge and gently curved profile give it the versatility to slice, push-cut and perform controlled rocking cuts without requiring the length of a full-sized gyuto.\u003c\/p\u003e\n\n\u003cp\u003eHand-forged in the Tosa region of Japan for Hatsukokoro, the Kurogane combines an Aogami Blue #2 carbon-steel core with soft iron cladding and a traditional kurouchi finish. This version is fitted with a dense octagonal mono ebony handle that adds a restrained, premium counterpoint to the rustic blade.\u003c\/p\u003e\n\n\u003ch2\u003eA durable carbon-steel workhorse\u003c\/h2\u003e\n\n\u003cp\u003eThe Kurogane is deliberately more substantial than a laser. Its sturdy spine, modest distal taper and slightly convex grind provide reassuring feedback on the board and encourage ingredients to release from the blade face. It is particularly well suited to general prep, root vegetables and ingredients with firm skins.\u003c\/p\u003e\n\n\u003cp\u003eThe trade-off is important to understand: this is not intended to fall through tall, dense produce like an ultra-thin knife. It favours durability, food release and an approachable price over highly refined fit and finish. Small variations, hammer marks and minor irregularities are normal characteristics of this rustic Tosa-made series.\u003c\/p\u003e\n\n\u003ch2\u003eBlue #2 carbon steel\u003c\/h2\u003e\n\n\u003cp\u003eAogami Blue #2 is valued for its balance of edge retention, toughness and predictable sharpening. Hardened to approximately 62–63 HRC, it can take a keen working edge and hold it well through regular kitchen preparation.\u003c\/p\u003e\n\n\u003cp\u003eThe core steel and soft iron cladding are both reactive. The dark kurouchi finish reduces the amount of exposed iron on the upper blade but does not make the knife stainless. A grey or blue patina is normal; orange rust should be removed promptly.\u003c\/p\u003e\n\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\n\u003ctable\u003e\n  \u003ctbody\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eBrand\u003c\/th\u003e\n\u003ctd\u003eHatsukokoro\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eSeries\u003c\/th\u003e\n\u003ctd\u003eKurogane\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eKnife type\u003c\/th\u003e\n\u003ctd\u003eSantoku \/ all-purpose kitchen knife\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003ePlace of manufacture\u003c\/th\u003e\n\u003ctd\u003eTosa, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eConstruction\u003c\/th\u003e\n\u003ctd\u003eHand-forged san-mai\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eCore steel\u003c\/th\u003e\n\u003ctd\u003eAogami Blue #2 carbon steel\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eCladding\u003c\/th\u003e\n\u003ctd\u003eSoft iron\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eFinish\u003c\/th\u003e\n\u003ctd\u003eKurouchi with polished bevel\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eListed blade length\u003c\/th\u003e\n\u003ctd\u003e165mm\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eCutting edge\u003c\/th\u003e\n\u003ctd\u003eApproximately 170mm\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eOverall length\u003c\/th\u003e\n\u003ctd\u003eApproximately 315mm\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eBlade height\u003c\/th\u003e\n\u003ctd\u003eApproximately 49–50mm at the heel\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eSpine thickness\u003c\/th\u003e\n\u003ctd\u003eApproximately 2.9mm at heel; 1.8mm mid-blade; 1.5mm near tip\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eWeight\u003c\/th\u003e\n\u003ctd\u003eApproximately 155g\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eHardness\u003c\/th\u003e\n\u003ctd\u003eApproximately 62–63 HRC\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eGrind\u003c\/th\u003e\n\u003ctd\u003eDouble bevel, slightly convex\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eHandle\u003c\/th\u003e\n\u003ctd\u003eOctagonal mono ebony wa handle\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eHand orientation\u003c\/th\u003e\n\u003ctd\u003eAmbidextrous\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eSteel care\u003c\/th\u003e\n\u003ctd\u003eFully reactive carbon-steel construction\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003cp\u003e\u003csmall\u003eMeasurements can vary slightly because these knives are forged and finished by hand.\u003c\/small\u003e\u003c\/p\u003e\n\n\u003ch2\u003eWho this knife suits\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003eHome cooks and professionals wanting a compact everyday carbon-steel knife\u003c\/li\u003e\n  \u003cli\u003eCooks who value edge retention, easy sharpening and practical food release\u003c\/li\u003e\n  \u003cli\u003eAnyone comfortable maintaining reactive carbon steel\u003c\/li\u003e\n  \u003cli\u003eThose who appreciate rustic Japanese craftsmanship over cosmetic perfection\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eCare and use\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003eHand-wash only and dry immediately after use.\u003c\/li\u003e\n  \u003cli\u003eDo not leave the knife wet or resting against acidic food.\u003c\/li\u003e\n  \u003cli\u003eApply food-safe knife oil before extended storage.\u003c\/li\u003e\n  \u003cli\u003eDo not cut bones, frozen food or hard shells.\u003c\/li\u003e\n  \u003cli\u003eAvoid twisting or lateral pressure through the edge.\u003c\/li\u003e\n  \u003cli\u003eUse a wooden or quality synthetic cutting board.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eCommon questions\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs this santoku stainless?\u003c\/strong\u003e\u003cbr\u003eNo. Both the Blue #2 core and soft iron cladding are reactive and will develop a natural patina.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs it suitable for left-handed users?\u003c\/strong\u003e\u003cbr\u003eYes. The blade has a double-bevel grind and is suitable for either hand.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs this a thin laser-style knife?\u003c\/strong\u003e\u003cbr\u003eNo. The Kurogane has a more substantial workhorse grind designed to balance cutting performance, food release and durability.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":49839673344257,"sku":"HAT-KRG-B2-SAN165-EB","price":119.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/hatsukokoro-kurogane-blue-2-santoku-165mm-ebony-handle-hero.jpg?v=1784111809"},{"product_id":"tokushu-knife-ginsan-3-tsuchime-damascus-santoku-165mm-amboyna-burl-handle","title":"Tokushu Knife Ginsan #3 Tsuchime Damascus Santoku 165mm - Amboyna Burl Handle","description":"\u003cp\u003eA capable everyday santoku made more distinctive through Tokushu Knife’s individually selected amboyna burl handles. Each knife is sold as an exact-handle variant, so the knife shown for your chosen option is the knife you will receive.\u003c\/p\u003e\u003cp\u003eThe 165mm blade is based on the well-regarded Tsunehisa Ginsan construction. Its Silver #3 stainless core takes a very keen edge, is straightforward to sharpen and is considerably easier to maintain than traditional carbon steel. This makes it an excellent first Japanese knife, while the thin, refined grind gives it the cutting performance experienced users expect.\u003c\/p\u003e\u003cp\u003eA hammered \u003cem\u003etsuchime\u003c\/em\u003e texture sits above layered Damascus cladding. We apply an etched matte finish that increases the visual contrast within the pattern without turning the blade overly reflective. The result is understated in normal light but reveals considerable depth when viewed from different angles.\u003c\/p\u003e\u003ch3\u003eWhy we like it\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eExceptional thin grind for clean, low-resistance cutting\u003c\/li\u003e\n\u003cli\u003eGinsan #3 stainless steel is easy to maintain and pleasant to sharpen\u003c\/li\u003e\n\u003cli\u003eEtched matte finish brings out the Damascus layers\u003c\/li\u003e\n\u003cli\u003eVersatile 165mm santoku profile for vegetables, meat and fish\u003c\/li\u003e\n\u003cli\u003eIndividually photographed amboyna burl handles\u003c\/li\u003e\n\u003cli\u003eYou select the exact knife you will receive\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eKnife type\u003c\/th\u003e\n\u003ctd\u003eSantoku\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade length\u003c\/th\u003e\n\u003ctd\u003e165mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCore steel\u003c\/th\u003e\n\u003ctd\u003eGinsan #3 \/ Silver #3 stainless steel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCladding\u003c\/th\u003e\n\u003ctd\u003eStainless Damascus\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFinish\u003c\/th\u003e\n\u003ctd\u003eTsuchime with etched matte Damascus finish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eEdge\u003c\/th\u003e\n\u003ctd\u003eDouble bevel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHandle\u003c\/th\u003e\n\u003ctd\u003eOctagonal amboyna burl wa handle with horn ferrule\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHand orientation\u003c\/th\u003e\n\u003ctd\u003eAmbidextrous\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eChoosing your handle\u003c\/h3\u003e\u003cp\u003eAmboyna burl is a natural material, so every handle differs in colour, figure and grain. Review the handle-reference photographs and select Handle 1, Handle 2 or Handle 3. Each option has a stock quantity of one.\u003c\/p\u003e\u003ch3\u003eCare\u003c\/h3\u003e\u003cp\u003eHand wash and dry immediately after use. Do not place the knife in a dishwasher and do not use it on glass, ceramic, stone or metal cutting surfaces. Although the blade is stainless, good drying habits will keep the finish looking its best. Use a quality wooden or soft synthetic cutting board and sharpen on waterstones when required.\u003c\/p\u003e","brand":"Tokushu Knife","offers":[{"title":"Handle 1","offer_id":49855306563841,"sku":"TK-G3-TD-SAN165-AMB-01","price":235.0,"currency_code":"EUR","in_stock":true},{"title":"Handle 2","offer_id":49855306596609,"sku":"TK-G3-TD-SAN165-AMB-02","price":235.0,"currency_code":"EUR","in_stock":true},{"title":"Handle 3","offer_id":49855306629377,"sku":"TK-G3-TD-SAN165-AMB-03","price":235.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/tokushu-ginsan-3-tsuchime-damascus-santoku-165mm-amboyna-variant-1-front.jpg?v=1784292541"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/collections\/MakotoKurosaki.webp?v=1781198341","url":"https:\/\/tokushuknife.eu\/collections\/santoku-knives.oembed","provider":"Tokushu Knife Malta","version":"1.0","type":"link"}