Seki Kanetsugu have been producing quality knives since 1849 so they know a thing or two about a good knife. The ranges we offer are carefully selected to offer amazing value for money, solid performance and a traditional Japanese style.
These are made from SG2 steel, the pinacle of stainless performance. They are hard, sharp, beautiful and very well finished. Not only that but they a really cool handle with an angled bottom.
Similar to a Gyuto chef’s knife, the Santoku offers a large light blade with a taller profile and a flatter belly, making the knife excellent for a more ‘up and down’ chopping motion for meat, fish or vegetables. Blades vary from 160mm to 180mm. This is a great knife if you want an all rounder with shorter blade and a good weight to it.
Specifications:
Knife Type: Kiritsuke Gyuto
Steel Type: SG2 (Stain resistant steel)
Blade Hardness: HRC 62-63
Blade Type: Double edged blade
Blade Length: 210mm (8.3")
Blade Height: 45.6mm (1.8")
Blade Thickness: 2.2mm (0.1")
Ferrule Material: Black Pakka wood
Handle Material: Pakka wood with white ring (heptagonal)
Handle Length: 134mm (5.3")
Weight: 160g (5.6 ounces)
IMPORTANT NOTE:
Do not use the knife to chop hard materials such as bones or frozen items unless the knife is made for that specific purpose. Always ensure you keep your knife clean and dry, and sharpen it as required to prevent a dull edge.
If in doubt, give us a shout
Please read our guidance pages below to help you make the right choice and make the most of the knives you choose:
Steel Types Explained
Knife Types Explained
Care Guidelines for all Knives
