Based on the traditional Japanese chef knife, our Santoku has became a staple of the professional kitchen. This knife will out perform off the shelf kitchen knives while adding beauty that you will never find in a mass produced blade. High quality steel is used to allow the thinnest, sharpest cutting edge possible.
This knife features a cutting edge of 8 inches in 52100 high carbon steel. The blade has a slight convex edge to help with food release. The heel is thicker at the edge for cutting denser foods while the tip is thinly tapered to improve balance and slicing ability.
The handle scales are contoured to insure a secure, comfortable grip. The scales are made of stunning walnut over orange g10 liners. They are secured with 2 ton epoxy and 2 stainless steel Corby boltsto make sure they always stay tight to the tang.
The knife is protected by a hand stitched leather saya.
*High carbon steels are NOT stainless and may rust or develop discoloration if not properly cared for. See the FAQ for more information on high carbon steels