Santoku Knife Specs
- Blade Type: Double-bevel
- Blade Length: 13–18 cm
"Santoku" means "three uses" or "three virtues" and refers to this knife's flexibility in cutting meat, fish, and vegetables. If you are buying a knife for the first time, the all-purpose Santoku makes for a great choice.
If you prefer easy maintenance, stainless steel is a good choice. If you want to get serious about cooking, you may want to take the plunge and buy a forged steel (blue paper or white paper) knife that is sharp and long-lasting.
Blue steel (Aogami (Blue) steel #2), which has the best overall balance of performance, is mainly used for carbon steel. Specifically, Aogami (Blue) steel #2 has the following features:
- Contains chromium and is rust-resistant.
- High hardness (HRC60) and good sharpness.
- Tough blade and is resistant to spills.
- Not as hard as Aogami Super (HRC64) or #1 (HRC62) steel and is relatively easy to sharpen.
Shirogami (White) steel is pure carbon steel that is reasonably priced but rusts easily. We have a variety of stainless steels such as Ginzan, VG10/5/1, AUS10/8, high-speed powdered steel (SRS, SG2), and others.
Santoku vs. Other Knife Types
Santoku combine the strengths of Nakiri and the Western butcher's knives. Its double-bevel blade is wider than a Gyuto, making it a fine choice for right and left-handed people.
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