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Item num: 101251
Blade length: 7.10 in.
Cutting edge length: 6.75 in.
Total length: 12.25 in.
Blade height (at heel): 1.92 in.
Blade thickness (near bolster): 0.11 in.
Blade thickness (at midpoint): 0.07 in.
Blade thickness (near tip): 0.02 in.
Item weight: 5.20 oz.
Shipment weight: 8.4 oz.
Blade: Aogami 2 carbon steel core (63 Hrc) forged between stainless steel, kurouchi (forge finished)
Bolster: Buffalo horn
Handle: Cherry wood
Description: This santoku was hand built by Shinichi Watanabe. A santoku is the primary chef's knife used in a Japanese home. Many Western cooks today have added to their kitchen favorites. A knife of many talents, a santoku easily handles all the basic kitchen cutting tasks. In fact, some people even prefer it to a chef’s knife. Slightly shorter than the standard chef's knife, this Watanabe Santoku is light, agile, and very easy to maneuver. There's just enough belly curve to enable rocking cuts, which just adds to the santoku's versatility. Once you try this chef's knife, you'll wonder what you ever did without it.
Shinichi is the sixth bladesmith in the line of Watanabe blade smiths in Sanjo-city Niigata-prefecture Japan. His family has been bladesmiths since his great, great, great, grandfather. They have been bladesmiths from generation to generation since at least 1897.
This santoku features a premium Blue (aogami 2) carbon steel core. This is surrounded by protective soft layers of stainless steel. The combination of a high performance carbon steel core and stainless sides also provides easier care. The fine grain particulates in this steel allow a beautifully fine edge to be attained, which will then be extremely durable for a long time. It is hardened to Hrc 63 for superior edge retention. This gives the blade an exceedingly tough, long lasting and chip resistant edge that is relatively easy to sharpen. The sides feature a darkened kurouchi forge finish. While it is much easier to care for this knife than a full carbon steel knife, it still must be hand washed and dried to avoid rusting the core. We recommend using camellia oil to avoid rust. The blade is distal tapered for optimal balance and has an extremely thin, keen edge for superior cutting.
The ambidextrous, octagonal handle fits comfortably and securely in the hand. It is formed from cherry wood with a buffalo horn ferrule. This wood holds up extremely well in the harsh environment of the kitchen. Like other kitchen knives, this knife should not be put in a dishwasher.

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