Sakai Genkichi White steel 2 Santoku 180 (7.1) Magnolia Wood handle with buffalo horn - Knife-Life - Best Japanese Knife Store
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SKU: SG# 080744
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Sakai Genkichi White steel 2 Santoku 180 (7.1) Magnolia Wood handle with buffalo horn

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This Santoku was made by the Sakai Genkichi company from Sakai city in Osaka Prefecture in Japan.180mm long blade are hand-forged in the Japanese traditional smithing technique called "Warikomi" (Inserted hard steel between softer) using White steel 2 carbon steel as a core. Kasumi finish.

190 USD

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Japanese Santoku Knife is the most popular middle-size multipurpose kitchen knife in Japan. Blade length is usually between 15 and 18 cm. In Japanese, Santoku means “Three Virtues,” it is a great knife for cutting, slicing, and chopping. Santoku knives were created after the end of World War II, during the Japanese economic miracle by mixing Japanese traditional Nakiri knives with Western classic Chef knives.

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This gorgeous Santoku was made by the Sakai Genkichi company from Sakai city in Osaka Prefecture in Japan.180mm long blade are hand-forged in the Japanese traditional smithing technique called "Warikomi" (Inserted hard steel between softer) using White steel 2 carbon steel as a core. Kasumi finish.The perfect traditional blade shape and White steel 2 guarantee excellent cutting ability and sharpness but low rust resistance. Japanese traditional knife handles are made from Magnolia Wood with a buffalo horn ferrule. To prevent blade corrosion, please wipe the blade to dry after every use. Genkichi Santoku knife is a perfect choice for home "Everyday" cooking and is highly recommended for professionals.  Knife packed in premium Japanese authentic gift box with traditional patterns.

Knife Type Santoku
Brand Sakai Genkichi
Knife Style Modern Japanese Kniwes
Blade Bevel Grind Double-edged
Total Knife Lenth (mm/inch) 317/12.36
Blade Lenth (mm/inch) 180/7.1
Blade Height at Base/Heel (mm/inch) 47/1.8
Blade Thickness above heel (mm/inch) 3.9/0.15
Blade Thickness above tip (mm/inch) 2/0.08
Blade Steel / Core steel White steel 2
Blade Core Hardness 62-63HRC
Blade Construction / Structure Warikomi / Inserted core steel
Blade Cladding Steel Carbon steel
Knife Handle Material Magnolia/Buffalo horn
Handle Bolster No
Handle style Japanese
Total Knife Weight (g/Oz) 160/5.6
Hand-sharpened Yes
Place of Origin Sakai Japan

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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