Santoku Knife with Steel 170mm - 130g

Tojiro Basic Santoku 170 mm - versatile Japanese knife

The Tojiro Basic Santoku 170 mm is a traditional Japanese kitchen knife featuring a versatile blade designed for meat, fish, and vegetables. Weighing only 130 grams, the knife feels comfortable in hand and provides excellent balance during use. This santoku knife combines Japanese knife-making tradition with functional design for everyday use.

Ideal for finer slicing tasks in the kitchen, where precision and control are crucial for the outcome.

The many uses of the santoku knife

The santoku knife is developed as a multifunctional tool in the kitchen. The broad blade allows for good contact with bones during cutting, ensuring precise slices. Its shape makes it especially suitable for slicing vegetables thinly, carving meat, or filleting fish. Unlike Western chef's knives, the santoku typically features a wider blade with a straight edge, enabling a more vertical cutting technique.

Tojiro's quality for everyday use

Tojiro is known for producing knives with excellent sharpness and durability. The Basic series offers this quality in an affordable version, catering to both home cooks and professionals. Its relatively light weight of 130 grams reduces strain on the wrist during prolonged use, making it particularly suitable for precision work where you need to cut many ingredients into uniform pieces.

Technical specifications

This santoku knife has a blade length of 170 mm, providing a good balance between maneuverability and cutting surface. Weighing 130 grams, it is lighter than many Western kitchen knives. The Tojiro Basic series is designed to deliver great functionality at a reasonable price, making it a smart choice for both beginners and experienced chefs.

Benefits of the Tojiro Basic Santoku: - Versatile knife for meat, fish, and vegetables - Lightweight (130 grams) reduces strain during extended use - Japanese knife design focused on precision and sharpness

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

FAQ

How do I maintain my Tojiro santoku knife?
Wash the knife by hand with mild soap and dry it thoroughly after use. Use a wooden or plastic cutting board, and sharpen the knife regularly to maintain its sharpness.

What is the difference between a santoku knife and a regular chef's knife?
The santoku knife typically has a wider, shorter blade with a less pointed tip and a straighter edge. It is designed for a vertical cutting technique, while Western chef's knives are often used with a rocking motion.

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