Santoku knives are a popular choice for many home cooks. They are a cross between a gyuto or western chef and nakiri. They have a fairly flat profile with a blunt sheep foot tip. This a multi purpose blade that can be used for cutting meat, fish, vegetables and fruit.
In fact it is many people’s daily go-to blade and is viewed as a great alternative to a gyuto and large petty.
Blade construction is from a single billet of Molybdenum/Vanadium steel with an HRC rating of 58-59. The resulting blade exhibits great wear resistance while remaining fairly easy to maintain. It carries a very sharp edge, even straight out of the box. Corrosion or discoloration are not an issue with this stainless steel.
The Fujiwara Santoku has a nicely balanced feel for such a large blade. Slightly handle heavy. It has a nice thin grind (just 2.2 mm at the heal) with a blade angle set at 70/30. The tall blade shape is well suited to those with larger hand or who prefer extra finger to board clearance. The stainless steel bolster and black Pakka wood western style handle is suitable for grippers of both persuasions.
This is a compact knife that works well for larger tasks too and can be used comfortably and safely in places where space or cutting board real-estate is at a premium. The knife with ‘three virtues’ is the English translation of Santoku. This well made and very well priced knife clearly has more than three!
Weight: 5.8 ounces
Blade Length: 180 mm (7")
Overall Length: 300 mm (11.75")
Thickness at Heel: 2.2 mm
Blade Height: 45.0 mm
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