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$172.60 $246.60

Like the SLD 135mm Petty, the 165mm Santoku (General Purpose) Japanese Kitchen knife is a beautifully hand-crafted  Japanese kitchen knife. With its higher blade profile and perfectly balanced blade, you are guaranteed great results with your food preparation.

The polished (Migaki), hammered (tsuchime) finish makes them an extremely attractive addition to the kitchen. The traditional handle is D shaped Ebony handle with a Pakka wood ferrule. These handles are comfortable to use in either right or left hand and the diameter of the handle gives you a very comfortable grip.


 About Santoku (General Purpose/Cook) Japanese Kitchen Knife 

Made in Japan Logo

Style: Santoku
Core: SLD steel, hardened to HRC62-63
Cladding: Stainless steel.
Finishing: Migaki-Tsuchime (Hammer tone finish).
Blade Length: 165 mm
Overall Length: 310 mm
Weight: 142 gm
Blade Height @ Heel: 49mm
Spine Thickness @ Heel: 3.5mm
Spine Thickness @ Tip: 0.64mm
Bevel: Double Bevel
Handle Material: Right-Handed D-Shaped Ebony

What is SLD Stainless?
SLD steel was originally designed by Hitachi as high-performance cold work die steel for cutting other steels. Being used in dies for punching or stamping other metals SLD stainless improved mold lifespan and ease of fabrication.

So how does that fit in with kitchen knife manufacture you ask?

Blacksmiths used SLD stainless when making quality kitchen knives because it's hard, tough, and strong against wearing so they could create knives that will hold their edge as long as carbon steel knives but are much easier to look after and maintain.

Washing – Hand wash with soapy water, rinse the blade with Hot water. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Do not wash in a dishwasher!

Storage – Store in a cool, dry place. Do not store in cutlery draw with other knives. Use a knife rack or at a minimum a cover for the knife to protect the edge

Sharpening - It is recommended to sharpen these knives to a fine edge on a Japanese Whetstone. However, for touch-up sharpening, you can use a Ceramic Steel and a 2 or 3 Wheel Japanese Water sharpener as these are designed for the angle of bevel angle of Japanese knives.