Santoku 165 mm, SHIBATA Koutetsu Chromax Santoku
For those who want a shorter knife than a gyuto for everyday cooking.
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Description
A light, very sharp chef's knife that handles meat, fish and vegetables with great precision. The Chromax steel gives strong performance and good wear resistance, while the slim blade profile makes the knife quick and nimble to use.
Shibata · Fukuyama, Hiroshima
Takayuki Shibata is a master sharpener and the man behind the Masakage and Koutetsu knives. He designs for function, not looks. His motto is 'Art over Beauty', and his edges are known among chefs, particularly for vegetables and raw fish.
All knives from ShibataSpecifications
- Knife type
- Santoku (chef's knife)
- Region
- Fukuyama, Hiroshima
- Steel
- Chromax, semi-stainless steel
- Blade length
- 165 mm
- Handle
- Rosewood
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- SHIB-KO-CX-165S
About the knife type: Santoku (chef's knife)
Santoku is a Japanese all-purpose knife. The name means 'three uses': meat, fish and vegetables.
The blade is slightly wider than on a gyuto or a Western chef's knife, so there is room for large vegetables. The tip gives the edge a larger contact surface, and the knife cuts well with a push cut.
About the steel: Chromax
Care and maintenance
Wash by hand in warm water, and dry it straight away.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
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