Cut
Santoku, 180 mm
$82.00
Twelve degrees a side, and hollows so the slice releases.
| Material | High-carbon stainless, granton |
|---|---|
| The number | 60 HRC, 12° per side |
| Care | Hand wash and dry. The thinner edge is less tolerant of bone and frozen food than a Western profile. |
| Reference | TBL-SANT |
| Availability | In stock, ships next business day |
Complimentary delivery over $95 · 30-day returns · Refund policy
In detail
A santoku is a flatter, thinner blade ground at twelve degrees per side rather than fifteen. That thinner edge is noticeably sharper on a vegetable and noticeably more fragile on a bone, which is the honest trade and the reason to own one alongside a chef’s knife rather than instead of it.
A hundred and eighty millimetres with a nearly flat profile suited to a push cut rather than a rock. The granton hollows along the edge break the suction that makes a potato or a courgette cling to the blade. Sixty HRC. Full tang, riveted. Hand wash and dry immediately.
What it will not take: a bone, a frozen edge, a glass board or a dishwasher. Every one of those chips or rolls a hard edge, and the harder the steel the less it forgives. Cut on wood, wash by hand, dry immediately.
Why this one. Two numbers decided it — the steel and the Rockwell hardness — and both are printed above rather than described as professional or restaurant-grade, which are words with no definition. A harder blade takes a finer edge and chips more easily. Neither end of that trade is better; knowing which one you are holding is what matters.
