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SKU: MK#M104-SA140VG1
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Miki VG1 Santoku knife 140mm (5.52") Black Pakkawood handle

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Beautiful Nakasantoku knife made by Japanese Miki Knife Company. With 140mm long, blade made from three-layer (san mai) of stainless steel, using high-purity steel VG1 as the central core. Western Black Pakkawood handle.

76 USD
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Beautiful Nakasantoku knife made by Japanese Miki Knife Company. With 140mm long, blade made from three-layer (san mai) of stainless steel, using high-purity steel VG1 as the central core. Western Black Pakkawood handle. This blade shape and steel will guarantee a very good cutting ability, sharpness, and easy maintenance at the same time. High corrosion resistance. Miki Nakasantoku knife is a perfect choice for home "Everyday" cooking and it is an excellent first knife for people who wants to start using a Japanese knife. Knife packed in premium Japanese authentic gift box with traditional patterns.

Knife Type Santoku
Brand Miki Hamono
Knife Style Western Style
Blade Bevel Grind Double-edged
Total Knife Lenth (mm/inch) 0/0
Blade Lenth (mm/inch) 140/5,52
Blade Height at Base/Heel (mm/inch) 0/0
Blade Thickness above heel (mm/inch) 2/0
Blade Thickness above tip (mm/inch) 2/0
Blade Steel / Core steel VG1
Blade Core Hardness 60-61HRC
Blade Construction / Structure San mai
Knife Handle Material Black Pakkawood
Handle Bolster Yes
Handle style Western
Total Knife Weight (g/Oz) 0/0
Hand-sharpened Yes
Place of Origin Hyogo Japan
Japanese Nakasantoku Knife is a smaller version of Santoku knife (most popular multipurpose kitchen knife in Japan). In Japanese, Santoku means “Three Virtues” and it is a grate knife for cutting, slicing, and chopping.

After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.

Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.

We think that sharpening all quality Japanese knives on whetstones produces the finest results for your blades.

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