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Santoku 165 mm, OUL Shiro2 Tsuchime Santoku
For those who want a shorter knife than a gyuto for everyday cooking.
Carbon steel: dry it right after use.
You have another variant of this item in your wishlist.
- Delivery in 1–3 working days in Norway
- Free delivery in Norway over 2 500,-
- 30-day returns
- Specialist shop with its own sharpening workshop
Goes with the knife
Maintenance kit, keep the knife sharp
Sale price990,-
Regular price1 189,-
Cutting board 40×30 cm, TOMATOSHARP End grain ash
Sale price1 290,-
10Good Complete Sharpening Kit
Sale price2 190,-
Regular price2 990,-
Knife case, SHINOGI Case 15-25
Sale price4 990,-
Santoku 165 mm, OUL Shiro2 Tsuchime Santoku
Sale price2 290,-
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Santoku 165 mm, OUL Shiro2 Tsuchime Santoku
Sale price2 290,-
You have another variant of this item in your wishlist.
Description
The OUL Santoku 165 mm in white steel #2 is a carbon steel knife that holds a very sharp edge for a long time and is easy to sharpen.
Tsuchime is a Japanese word meaning 'hammered'. The tsuchime technique hammers the surface of the metal to create a distinctive texture and pattern. This can be both decorative and functional. The hammered surface is good to look at and can add to the strength and durability of the knife.
Made by
OUL · Sakai, Osaka
OUL is based in Sakai, under the same roof as HADO. They are sharpening specialists: the blades come from selected smiths, then OUL sharpens, polishes and fits the handles.
All knives from OULSpecifications
- Knife type
- Santoku (chef's knife)
- Region
- Sakai, Osaka
- Hardness
- 62-63 HRC
- Blade length
- 165 mm
- Handle
- Magnolia and buffalo horn
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- 2350620
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: White #2 (Shirogami #2)
Care and maintenance
Carbon steel: rinse and dry the knife right after use. A little dark patina is normal and protects the steel.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
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