5 Inch Santoku Knife

$49.99 $39.99

Out of stock

Description

 

 

Santoku Knife: The Santoku knife is a Japanese cooking knife that is often designed with a scalloped blade like this one. In Japanese, Santoku means “three virtues,” which is fitting for this utility knife because it is particularly good at doing 3 things — chopping, slicing, and mincing. The scalloped detail makes it easier to remove chopped food from the blade’s sharp edge.

Slice, Dice , And Chop: This dicing tool is perfect for cutting up just about anything. Use this knife to slice vegetables for a veggie tray, to chop onions for a pot roast, or to mince whole heads of garlic. No matter the slicing or chopping job, this knife is up to the task. This knife is a must-have, multi-use tool.

  • Made in Germany from premium X50CrMoV15 German steel
  • Optimized multi-stage heat treatment with advanced CRYO ice-hardening process for superior edge retention, hardness, durability, flexibility characteristics
  • Full-Inner-Tang design for balance and control
  • Ergonomic handle and SMART-BOLSTER™ design for comfort, control and precision.
  • Antibacterial handle material for healthy and safe cooking environment
  • Textured handle material for better and safer grip
  • Sharp heel and smooth spine
  • Lifetime warranty
  • Made in Germany

Knife Specifications:

  • X50CrMoV15 German Steel
  • 5” blade, 4.75” handle
  • Ergonomic Full-Inner-Tang handle design made from textured ABS and antibacterial material
  • SMART-BOLSTER™
  • 15 degree angled blade edge
  • 55 +/-2 RC Hardness with advanced CRYO Ice-Hardening heat treatment
Model: 10-117-0405
Warranty: Life-Time Warranty
Made In: Germany
Knife Type: Santoku Knives
Tang Type: Full Tang
Edge Type: DIMPLE
Blade Length: 5”
Blade Material: X50CrMoV15 High Carbon No-Stain Steel
Handle Material: Textured
Dimensions: L-12 1/8 inches / W-2 3/4 inch / H-1 inches

How do I care for my knife?

Our knives are made from quality materials and should last if you take good care of them. Following please find few guidelines:

  • Hand wash and dry immediately after use.
  • Do not put in dishwasher as it might damage the high carbon steel and handles.
  • Do not leave in water for an extended period of time.
  • Hone your straight fine edge blade regularly.
  • Sharpen your straight fine edge blade as needed on a sharpening rod (diamond or ceramic), whetstone or similar quality sharpening tool.

You may also like…