Yoshimune Santoku 165 mm (6.5 in) Ginsan (Silver #3) Nashiji finish Double-Bevel Walnut Octagonal Handle
Yoshimune Santoku 165 mm (6.5 in) Ginsan (Silver #3) Nashiji finish Double-Bevel Walnut Octagonal Handle
- Type: Santoku
- Finish: Nashiji (Sat in) Finish
- Blade Length: 165mm (6.5in)
- Blade Height: 47mm ( 1.8in)
- Weight: about 130g
- Spine Thickness: 1.8mm/at heel
- Construction: Stainless Clad
- Core Edge Steel: Ginsan (Silver #3)
- HRC (Rockwell Hardness): 60
- Handle: Walnut Octagonal type
- Bevel: Double-Bevel
- Place of Origin: Tosa Japan
Santoku is a versatile multi-use Japanese knife, famous for the translation of its name, ‘three virtues’. The three virtues are said to refer to the Santoku’s versatility in use for chopping, slicing and dicing, or the primary range of ingredients that it can be used for: fish, meat and vegetables.
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Yoshimune Santoku 165 mm (6.5 in) Ginsan (Silver #3) Nashiji finish Double-Bevel Walnut Octagonal Handle
- Type: Santoku
- Finish: Nashiji (Sat in) Finish
- Blade Length: 165mm (6.5in)
- Blade Height: 47mm ( 1.8in)
- Weight: about 130g
- Spine Thickness: 1.8mm/at heel
- Construction: Stainless Clad
- Core Edge Steel: Ginsan (Silver #3)
- HRC (Rockwell Hardness): 60
- Handle: Walnut Octagonal type
- Bevel: Double-Bevel
- Place of Origin: Tosa Japan
Santoku is a versatile multi-use Japanese knife, famous for the translation of its name, ‘three virtues’. The three virtues are said to refer to the Santoku’s versatility in use for chopping, slicing and dicing, or the primary range of ingredients that it can be used for: fish, meat and vegetables.
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Description
- Type: Santoku
- Finish: Nashiji (Sat in) Finish
- Blade Length: 165mm (6.5in)
- Blade Height: 47mm ( 1.8in)
- Weight: about 130g
- Spine Thickness: 1.8mm/at heel
- Construction: Stainless Clad
- Core Edge Steel: Ginsan (Silver #3)
- HRC (Rockwell Hardness): 60
- Handle: Walnut Octagonal type
- Bevel: Double-Bevel
- Place of Origin: Tosa Japan
Santoku is a versatile multi-use Japanese knife, famous for the translation of its name, ‘three virtues’. The three virtues are said to refer to the Santoku’s versatility in use for chopping, slicing and dicing, or the primary range of ingredients that it can be used for: fish, meat and vegetables.
