Tetsuhiro Blue steel 2 Santoku knife 170mm (6.7") Black paper micarta
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SKU: 852
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Tetsuhiro Blue steel 2 Santoku knife 170mm (6.7") Black paper micarta

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Santoku knife made by Japanese Tetsuhiro Knife Company from Sanjo City in Niigata Prefecture. 170mm long blade made by Japanese traditional method "Varicomi" (Inserted hard steel between softer stainless steel) using super-pure high carbon Blue steel 2 (Aogami 2) as a core. Western-style handle made from solid black paper micarta.

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Santoku knife made by Japanese Tetsuhiro Knife Company from Sanjo City in Niigata Prefecture. 170mm long blade made by Japanese traditional method "Varicomi" (Inserted hard steel between softer stainless steel) using super-pure high carbon Blue steel 2 (Aogami 2) as a core. Western-style handle made from solid black paper micarta. The blade shape and high carbon Blue steel 2 (Aogami 2) will guarantee an excellent cutting ability, high sharpness. The blade corrosion resistance a quite high but it is better to wipe it to dry after use (core steel is not stainless). Tetsuhiro Santoku 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 TetsuhiroTetsuhiro
Knife Style Western Style
Blade Bevel Grind Double-edged
Total Knife Lenth (mm/Inch) 295/11,7
Blade Lenth (mm/Inch) 170/6,7
Blade Height at Base/Heel (mm/Inch) 46/1,81
Blade Steel / Core steel Blue steel 2
Blade Core Hardness 61-62HRC
Blade Construction / Structure Warikomi/ Inserted core steel
Blade Cladding Steel Blue steel 2
Knife Handle Material Black paper micarta
Handle Bolster Yes
Handle style Western
Total Knife Weight (g/Oz) 160/5,64
Hand-sharpened Yes
Place of Origin Niigata Japan
Japanese Santoku Knife is the most popular middle-size multipurpose kitchen knife in Japan. Blade length usually between 150mm and 180mm. In Japanese, Santoku means “Three Virtues” and it is a grate 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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