This is a great knife at a really great price. It is a perfect introduction to Japanese-style chef knives. Easy to maintain, easy to sharpen, and easy on the pocket.
The santoku is a multi-purpose knife but with a slight vegetable bias. Santoku means three virtues, or to solve three problems. The virtues or problems are slicing, dicing, and mincing. The santoku is gaining in popularity every year in the West. They are shorter than chef knives but have a blade height that is proportionally larger.
The most notable difference is their blade geometry which incorporates a sheep’s foot-shaped tip. The design draws the spine (“backstrap”) down to the front, with very little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge. This results in a knife that is more of a push cutter than a rocker.
The Kanehide TK Santoku is made with a mono-steel construction of proprietary semi-stainless steel. The alloy is hardened to 61 Rockwell. The steel combines several attributes of stainless steel (less prone to corrosion and thus less maintenance) with the edge holding and ease of sharpening associated with full carbon blades. The overall fit and finish are of a high level, especially at this price point. The blade is coupled to a nice black pakka wood western-style handle which exhibits a nice level of fit and finish.
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.Location: Seki City, Japan
Steel: TK Semi Stainless Steel
HRC: 61
Handle: Yo Pakka Wood
Edge 50/50
Weight: 5.8 oz (164 g)
Edge Length: 181 mm
Total Length: 304 mm
Spine Thickness at Base: 1.8 mm
Blade Height: 47.2 mm
The santoku is a multi-purpose knife but with a slight vegetable bias. Santoku means three virtues, or to solve three problems. The virtues or problems are slicing, dicing, and mincing. The santoku is gaining in popularity every year in the West. They are shorter than chef knives but have a blade height that is proportionally larger.
The most notable difference is their blade geometry which incorporates a sheep’s foot-shaped tip. The design draws the spine (“backstrap”) down to the front, with very little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge. This results in a knife that is more of a push cutter than a rocker.
The Kanehide TK Santoku is made with a mono-steel construction of proprietary semi-stainless steel. The alloy is hardened to 61 Rockwell. The steel combines several attributes of stainless steel (less prone to corrosion and thus less maintenance) with the edge holding and ease of sharpening associated with full carbon blades. The overall fit and finish are of a high level, especially at this price point. The blade is coupled to a nice black pakka wood western-style handle which exhibits a nice level of fit and finish.
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Great valuePosted By: Tim
3 people found this review helpful
This series of knives presents a great value proposition. I appreciate the 50/50 bevel which makes sharpening less of a thought exercise. I can just run it through my Trizor. I started with the santoku for work on the line and later picked up the gyoto and petty for home. They are well balanced, the santoku and gyoto sail through hard vegetables, the petty is perfect for me and they all have a comfortable grip. The spine is rounded which makes a great difference when you're working with a slim piece of steel..nice attention to detail and finish.
3 people found this review helpful
This series of knives presents a great value proposition. I appreciate the 50/50 bevel which makes sharpening less of a thought exercise. I can just run it through my Trizor. I started with the santoku for work on the line and later picked up the gyoto and petty for home. They are well balanced, the santoku and gyoto sail through hard vegetables, the petty is perfect for me and they all have a comfortable grip. The spine is rounded which makes a great difference when you're working with a slim piece of steel..nice attention to detail and finish.
ExcellentPosted By: Jeffrey
2 people found this review helpful
Beautifully balanced knife. It's the perfect length for pretty much anything in the kitchen and the stainless quality makes it a great work knife. Fit and finish is beautiful as with all the Kanehides I've seen. I would highly reccomend this to professionals and home cooks alike
2 people found this review helpful
Beautifully balanced knife. It's the perfect length for pretty much anything in the kitchen and the stainless quality makes it a great work knife. Fit and finish is beautiful as with all the Kanehides I've seen. I would highly reccomend this to professionals and home cooks alike
