Santoku VG-10 Red Ebony Wood Handle 170mm/6.7in
Santoku VG-10 Red Ebony Wood Handle 170mm/6.7in
Santoku VG-10 Red Ebony Wood Handle 170mm/6.7in
Santoku VG-10 Red Ebony Wood Handle 170mm/6.7in
Santoku VG-10 Red Ebony Wood Handle 170mm/6.7in
Santoku VG-10 Red Ebony Wood Handle 170mm/6.7in
Santoku VG-10 Red Ebony Wood Handle 170mm/6.7in

Santoku VG-10 Red Ebony Wood Handle 170mm/6.7in

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Santoku Knife 170mm - Kasumi Japan

The Santoku Knife 170mm (approx. 6.7 inches) by Kasumi Japan blends traditional Japanese craftsmanship with outstanding versatility. Designed for serious home cooks, it offers balance, control, and durability.

This versatile Japanese chef's knife excels in the "three virtues": superbly slicing meat/fish, dicing, and mincing vegetables. The razor-sharp VG-10 steel blade ensures clean cuts and longevity, paired with a comfortable, handcrafted Red ebony handle for secure control during daily prep.

Key Features:

  • Premium VG-10 Steel Blade: Exceptional sharpness, durability, and edge retention.
  • Red Ebony Wood Handle: Secure, comfortable grip with moisture resistance.
  • Razor-Sharp Precision: 2mm thick blade cuts smoothly.
  • Designed for Home Cooks: Balanced for everyday use and easy maintenance.

Specifications:

  • Knife Type: Santoku
  • Blade Length: 170 mm (approx. 6.7 inches)
  • Handle Length: 5 inches (approx. 12.7 cm)
  • Blade Width: 4.7 cm (approx. 1.85 inches)
  • Rockwell C scale (HRC): 60
  • Blade Thickness: 2 mm
  • Best For: Slicing, dicing, mincing (primary); chopping vegetables, versatile tasks with meat/fish/vegetables.

Knife Type: Santoku
Blade Length: 170 mm (approx. 6.7 inches)
Handle Length: 5 inches (approx. 12.7 cm)
Blade Width: 4.7 cm (approx. 1.85 inches)

Rockwell C scale (HRC): 60
Blade Thickness: 2 mm
Best For: Slicing, dicing, mincing (primary); chopping vegetables, versatile tasks with meat/fish/vegetables.

Follow these simple guidelines to keep your knives sharp, beautiful, and performing their best:

🔪 Proper Usage:
Always use a wooden or plastic cutting board—avoid hard surfaces like glass, marble, or metal.

Choose appropriate knives for specific tasks (vegetable knives for veggies, chef knives for general cutting, etc.).

Avoid cutting frozen or overly hard items that can damage the blade.

🚿 Cleaning:
Hand wash immediately after each use with mild soap and warm water.

Avoid the dishwasher, as high temperatures and harsh detergents can harm your knife’s blade and handle.

💧 Drying & Storage:
Dry thoroughly with a clean towel immediately after washing to prevent rust and stains.

Store knives safely in a wooden block, magnetic knife holder, or protective sheath to maintain sharpness and safety.

🛠️ Sharpening & Maintenance:
Regularly hone your knives using a ceramic honing rod to maintain edge sharpness.

Professional sharpening is recommended 1–2 times per year, depending on usage.

Occasionally apply food-safe mineral oil on wooden handles to maintain their natural beauty and durability.

⚠️ Safety Precautions:
Always handle knives carefully and attentively.

Keep knives out of reach of children.

Follow these tips to preserve your knives’ quality, ensuring lasting sharpness, beauty, and optimal cooking performance! 🌟
Santoku VG-10 Red Ebony Wood Handle 170mm/6.7in
$95.00$186.00

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