Santoku SKD11 Nashiji Ebony Handle 165mm-SKD11-Nashiji-Japanese Handle-[Musashi]-[Japanese-Kitchen-Knives]
Santoku SKD11 Nashiji Ebony Handle 165mm-SKD11-Nashiji-Japanese Handle-[Musashi]-[Japanese-Kitchen-Knives]
Santoku SKD11 Nashiji Ebony Handle 165mm-SKD11-Nashiji-Japanese Handle-[Musashi]-[Japanese-Kitchen-Knives]
Santoku SKD11 Nashiji Ebony Handle 165mm-SKD11-Nashiji-Japanese Handle-[Musashi]-[Japanese-Kitchen-Knives]
Santoku SKD11 Nashiji Ebony Handle 165mm-SKD11-Nashiji-Japanese Handle-[Musashi]-[Japanese-Kitchen-Knives]
Santoku SKD11 Nashiji Ebony Handle 165mm-SKD11-Nashiji-Japanese Handle-[Musashi]-[Japanese-Kitchen-Knives]
Santoku SKD11 Nashiji Ebony Handle 165mm-SKD11-Nashiji-Japanese Handle-[Musashi]-[Japanese-Kitchen-Knives]
Santoku SKD11 Nashiji Ebony Handle 165mm-SKD11-Nashiji-Japanese Handle-[Musashi]-[Japanese-Kitchen-Knives]

Santoku SKD11 Nashiji Ebony Handle 165mm

H473

Regular price¥74,800
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“Santoku" means an all-purpose knife, including meat, fish, and vegetables. It is designed to have both features of Japanese Nakiri (vegetable knife) and Japanese Gyuto (meat knife). Being highly convenient and practical, it is most widely used in households. Recommended for those new to Japanese kitchen knives and novice cooks.

The central core material SKD11 (alloy tool steel) used for the blade edge is a performance steel that is incredibly rich in Carbon equal to the famed Yasuki Aogami, and is tempered to the Rockwell 62-64 for exceptional sharpness and edge holding and properties.

Originally SKD11 steel was created for cutting metal. Its suitability for knife edges' comes from its resistance to abrasion and its ability to hold a cutting edge.

The Japanese term “Nashiji” (English: Pear skin pattern) refers to the result of a technique that appears to leave the surface finish of a blade looking unfinished and rustic.

Blade Material: SKD11

Blade HRC: 62~64

Blade Finish: Nashiji

Blade Type: Double-edged

Blade Length: 165mm

Blade Thinckness:

Total Length:

Handle Length:

Weight:

Handle: Ebony Handle

Origin: Echizen City in Fukui prefecture

Availability Sheath: Yes(Choosing the fit sheath)

■Please do not use the knife in a twisting motion.
■Please use the correct knife when cutting bone, frozen or hard items.
■Please note that the images are of the sample products. Colour, weight, pattern and size can differ as each product is handmade.
■Please use a soft plastic or wooden cutting board to protect the blades edge.
■Please don't heat or cool rapidly as it may change the structure of the steel.
■Please don't hesitate to contact us for further enquiries.

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Also Consider

Product Features

Handmade Forging

With the traditional forging process, the molecules of the iron material are finely tuned, leading to the completion of a "living kitchen knife" that breathes.

Durability

The process of heating and forging each material for mold making is repeated three or four times to quickly shape the blade and create durability before the carbon is released from the steel causing it to lose its original strength.

Sharpness

The blade is the most important factor in achieving the best possible sharpness. It is polished in our own blade factory to produce uncompromising sharpness.

Handle

The highest priority is placed on sturdiness, a sense of luxury, and a shape that is easy to grip and does not cause fatigue even after long hours of use.

Material SharpnessRust-resistantHardness
Sharpening
VG-10★★★★
★★★★★★★★★★★
Sliver steel #3★★★★★★★★★★★★★★★★
White steel #1★★★★★★★★★★★★
White steel #2★★★★★★★★★★★
Blue steel #1★★★★★★★★★★★★★★
Blue steel #2★★★★★★★★★★★★★
Aogami Super★★★★★★★★★★★★★★★

WHY MUSASHI

Best Price Guarantee

We are Japanese local manufacturer,sell directly to constumers.Guarantee the best price and high grade knives.

Always making an effort

Not only is it the best Japanese knife,but also try to improve our product's quality based on consumer feedback.

Worldwide Shipping

All orders will be shipped directly from Japan to the address you specify.

FAQs