Yoshimi Kato Nashiji Santoku

A very good knife for the professional chef, it is easy to sharpen, hard steel, holds an edge well, effortless cutting. The hard steel is cladded in a softer stainless steel to help lower the possibility of rusting.

This is also a multi-purpose knife, but with a slight vegetable bias. Santoku means ‘Three Virtues’ or ‘To solve Three Problems’being; slicing, dicing and mincing. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.

Knifemaker- Yoshimi Kato from Takefu knife village
Knife Shape: Santoku
Blade Length: 165 mm
Steel Type: Aogami Super
Rockwell Hardness: 63:64
Handle Material: Wa (Japanese) Handle, Octagon Cherry wood handle with Pakka wood collar
Supplier: Kitchen Samurai