Santoku 170 mm, MASUTANI VG1 Tsuchime Brown Santoku
For those who want a shorter knife than a gyuto for everyday cooking.
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Description
Santoku of 170 mm from Masutani in Takefu. The santoku is an all-round knife for meat, fish and vegetables, shorter than a gyuto and with a wider blade.
The blade is VG1, a stainless steel, with a hammered tsuchime finish. The handle is Western (yo) in brown pakkawood, and the edge is sharpened 50/50.
VG1 is easy to care for. Wash the knife by hand and wipe it dry after use. We sharpen it in the workshop when it needs it.
Masutani · Takefu, Fukui
Masutani was born in 1944 in Takefu and learned the trade by watching his father from the age of 15. At 30 he opened his own forge.
All knives from MasutaniSpecifications
- Knife type
- Santoku (chef's knife)
- Region
- Takefu, Fukui
- Steel
- VG1, stainless steel
- Hardness
- 59-60 HRC
- Blade length
- 170 mm
- Handle
- Brown pakkawood
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- MT-VG1-170S
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: VG1
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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