Santoku 170 mm, SHIBAMASA V5 Santoku

Name: Santoku 170 mm, SHIBAMASA V5 Santoku
Brand: Shibamasa
SKU: SM-VG5B-170S
Price: 790.0 NOK
Availability: OutOfStock
Rating: 5.0 (2 reviews)

790,-

For those who want a shorter knife than a gyuto for everyday cooking.

Out of stock

Hear when it is back. Read why Japanese knives are so often sold out, and how to get hold of them.

Goes with the knife

Maintenance kit, keep the knife sharp

990,-

1 189,-

Cutting board 40×30 cm, TOMATOSHARP End grain ash

1 290,-

10Good Complete Sharpening Kit

2 190,-

2 990,-

Knife case, SHINOGI Case 15-25

4 990,-

Description

Santoku of 170 mm from Shibamasa in Seki. The santoku is an all-round knife for meat, fish and vegetables, shorter than a gyuto and with a wider blade.

The blade is VG5, a stainless steel, with a polished migaki finish. The handle is Western (yo), and the edge is sharpened 50/50, so the knife suits both right- and left-handed users.

VG5 is easy to care for: wash by hand and wipe dry. The V5 is a simple, sound first Japanese knife. We sharpen it in the workshop when it needs it.

Made by

Shibamasa · Seki, Gifu

Shibamasa is a knife brand from Seki with a long history in blade making. Their V5 series is light, balanced chef's and vegetable knives, with and without a Damascus pattern, that give a lot of Japanese quality for the money.

All knives from Shibamasa

Specifications

Knife type: Santoku (chef's knife)
Region: Seki, Gifu
Steel: VG5, stainless steel
Hardness: 59-61 HRC
Blade length: 170 mm
Handle: Western
Edge: 50/50
Right-/left-handed: Both
Item number (SKU): SM-VG5B-170S
Weight: 106 g

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.

See all knife types

About the steel: VG5

A stainless steel with a good balance between sharpness and durability. Performs well with moderate maintenance. Clean and dry after use; avoid long exposure to moisture. Resistant to patina.

Hardness 59-61 HRC · Care: easy care. HRC is the hardness of the steel: harder holds the edge longer, softer is easier to sharpen.

See the difference between the steels

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.

See how to care for the knife · How to sharpen it yourself

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