Santoku Knife - Hard Steel - Black - 165mm - ECO Handle - 275g

Narihira Santoku Knife - Sharpness for Everyday Cooking

The Narihira Basic Santoku Knife, featuring a 16.5 cm blade, combines functionality and value in the kitchen. This Japanese knife is made from high-quality steel with a hardness of 59 HrC and has a practical black ECO handle. Weighing in at 275 grams, it feels comfortable in your hand, providing excellent control during cutting tasks.

Perfect for meat, fish, and vegetables, the versatile blade shape of the Santoku knife makes it an essential tool for daily kitchen work.

Affordable quality knife with excellent cutting properties

The Narihira series is Tojiro's budget-friendly knife line, produced in the East with quality control in Japan. This ensures a sensible balance between price and quality. Although the steel isn't as hard as that found in Tojiro's premium series, you still gain a knife with outstanding cutting abilities at an attractive price. A notable advantage of this knife is that it is easier to maintain with a standard honing steel compared to harder Japanese knives.

Practical for everyday kitchen tasks

The Santoku knife is the Japanese equivalent of a chef's knife, characterized by its versatile usability. The 16.5 cm long blade is ideal for precise cutting, and the knife's balance makes it comfortable to use even for extended periods. The black ECO handle provides a secure grip, even with wet hands, which is crucial for safety and precision in the kitchen. The knife is made from a single layer of steel, making it easy to maintain.

Maintaining your Narihira knife

To keep the knife sharp, regularly use a honing steel. Always wash the knife by hand immediately after use and dry it thoroughly. Avoid the dishwasher, as it damages both the edge and the handle. With proper maintenance, this knife will be a loyal companion in your kitchen for many years to come. When the knife eventually dulls, it can be sharpened repeatedly.

The Narihira Santoku Knife offers you: • Versatile Japanese knife design that handles meat, fish, and vegetables with ease • High-quality steel with a hardness of 59 HrC, easier to maintain than harder Japanese knives • Affordable quality solution providing a great balance between price and functionality

You are always welcome to contact our customer service at web@hw.dk for further information.

FAQ

How do I best maintain my Narihira knife?
Wash the knife by hand after use, dry it thoroughly, and regularly use a honing steel to keep the edge sharp. Avoid the dishwasher.

What is the difference between a Santoku knife and a regular chef's knife?
The Santoku knife typically has a slightly shorter and wider blade with a flat edge, making it particularly suitable for chopping, slicing, and cutting techniques.

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