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Santoku (Bunkabocho)
This is the versatile “household” kitchen knife, used for three (“san”) things : meat, fish and vegetables. Generally 15 to 18 cm long. The point has a rounded back.
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TANAKA 165mm Wasantoku R2 Powder Steel Wallnut Handle
Description Coming Soon but available for sale as we have inventory. *Weight : 125g / 4.41oz *Blade length : 162mm / 6.38inch *Total length : 297mm / 11.69inch cat_R2 cat_miki cat_tanaka Description Coming Soon but available for sale as we have inventory. *Weight : 125g / 4.41oz *Blade length : 162mm / 6.38inch *Total length : 297mm / 11.69inch cat_R2 cat_miki cat_tanaka -
MISONO SANTOKU UX10 160mm PAKKA WOOD
In Japanese culture, a santoku is the traditional household kitchen knife. It is a single blade that can be used for three (”san”) things: vegetables, fish and meat. Today, everyone is familiar... In Japanese culture, a santoku is the traditional household kitchen knife. It is a single blade that can be used for three (”san”) things: vegetables, fish and meat. Today, everyone is familiar... -
Baba Bunka 180mm VG10
A versatile santoku chef’s knife intended mainly for cutting meat. This double-bevelled blade has been forged from VG-10 steel for an excellent cutting edge and easy maintenance, thanks to its... A versatile santoku chef’s knife intended mainly for cutting meat. This double-bevelled blade has been forged from VG-10 steel for an excellent cutting edge and easy maintenance, thanks to its... -
Yauchi Bunka 180mm
A multipurpose santoku chef’s knife, oriented more towards slicing meat. This double bevel blade has been forged from shirogami yasukiko steel for an excellent edge that is easy to sharpen. The... A multipurpose santoku chef’s knife, oriented more towards slicing meat. This double bevel blade has been forged from shirogami yasukiko steel for an excellent edge that is easy to sharpen. The... -
FUJITA MARUNOKO SANTOKU 170mm DAMASCUS BLK/RED URUSHI
In Japanese culture, the santoku is the kitchen knife. It is a single blade that can be used for three (”san”) things: vegetables, fish and meat. Today, everyone is familiar with it, and it is... In Japanese culture, the santoku is the kitchen knife. It is a single blade that can be used for three (”san”) things: vegetables, fish and meat. Today, everyone is familiar with it, and it is... -
Baba Bunka 180mm
A versatile santoku chef’s knife designed mainly for cutting meat. This double-bevelled blade has been forged from yasukiko shirogami steel for the excellence of the edge and ease with which it can... A versatile santoku chef’s knife designed mainly for cutting meat. This double-bevelled blade has been forged from yasukiko shirogami steel for the excellence of the edge and ease with which it can... -
Yauchi Bunka 150mm
A multipurpose santoku chef’s knife, oriented more towards slicing meat. This double bevel blade has been forged from shirogami yasukiko steel for an excellent edge that is easy to sharpen. The... A multipurpose santoku chef’s knife, oriented more towards slicing meat. This double bevel blade has been forged from shirogami yasukiko steel for an excellent edge that is easy to sharpen. The... -
FUJITA MARUNOKO SANTOKU 170mm
In Japanese culture, the santoku is the kitchen knife. It is a single blade that can be used for three (”san”) things: vegetables, fish and meat. Today, everyone is familiar with it, and it is... In Japanese culture, the santoku is the kitchen knife. It is a single blade that can be used for three (”san”) things: vegetables, fish and meat. Today, everyone is familiar with it, and it is... -
FUJITAKE SANTOKU 170mm PREMIUM SERIES
The santoku, or bunka, is the knife used by everyone in Japan. Multipurpose, it can be employed for cutting vegetables, fish or meat. The VG1 steel from Takefu that has been used is a stainless steel... The santoku, or bunka, is the knife used by everyone in Japan. Multipurpose, it can be employed for cutting vegetables, fish or meat. The VG1 steel from Takefu that has been used is a stainless steel... -
Gihei Santoku 165mm HAP40
"The gyuto, known as a “chef’s knife” or “chopping knife”, is indispensable in western cuisine; it is a multipurpose knife. The HAP40 alloy is a high-performance stainless steel. The handle... "The gyuto, known as a “chef’s knife” or “chopping knife”, is indispensable in western cuisine; it is a multipurpose knife. The HAP40 alloy is a high-performance stainless steel. The handle... -
FUJITA MARUNOKO SANTOKU 170mm GOLD URUSHI
In Japanese culture, the santoku is the kitchen knife. It is a single blade that can be used for three (”san”) things: vegetables, fish and meat. Today, everyone is familiar with it, and it is... In Japanese culture, the santoku is the kitchen knife. It is a single blade that can be used for three (”san”) things: vegetables, fish and meat. Today, everyone is familiar with it, and it is... -
Gihei Santoku 165mm aogami
"Multipurpose santoku chef’s knife, designed more for cutting meat. This double-bevel knife was forged from yasukiko aogami steel for an excellent edge. The handle is in light chestnut. *Weight :... "Multipurpose santoku chef’s knife, designed more for cutting meat. This double-bevel knife was forged from yasukiko aogami steel for an excellent edge. The handle is in light chestnut. *Weight :... -
MISUZU SANTOKU 180mm DAMASCUS
In Japanese culture, the santoku is the traditional household kitchen knife. It is a single blade that can be used for three (”san”) things: vegetables, fish and meat. Today, everyone is familiar... In Japanese culture, the santoku is the traditional household kitchen knife. It is a single blade that can be used for three (”san”) things: vegetables, fish and meat. Today, everyone is familiar... -
MISUZU BUNKA 160mm URUSHI
The blade is san-mai, sharpened 50/50, in VG-10, superior stainless steel. Misuzu has innovated with this trapezoidal santoku. The tip of the blade is pointed and the heel comes back towards the... The blade is san-mai, sharpened 50/50, in VG-10, superior stainless steel. Misuzu has innovated with this trapezoidal santoku. The tip of the blade is pointed and the heel comes back towards the... -
MISUZU BUNKA 160mm PAKKA WOOD
The blade is san-mai, sharpened 50/50, in VG-10, superior stainless steel. Misuzu has innovated with this trapezoidal santoku. The tip of the blade is pointed and the heel comes back towards the... The blade is san-mai, sharpened 50/50, in VG-10, superior stainless steel. Misuzu has innovated with this trapezoidal santoku. The tip of the blade is pointed and the heel comes back towards the... -
MISUZU BUNKA 160mm NATURAL WOOD
The blade is san-mai, sharpened 50/50, in VG-10, superior stainless steel. Misuzu has innovated with this trapezoidal santoku. The tip of the blade is pointed and the heel comes back towards the... The blade is san-mai, sharpened 50/50, in VG-10, superior stainless steel. Misuzu has innovated with this trapezoidal santoku. The tip of the blade is pointed and the heel comes back towards the... -
HINOURA Santoku Kurouchi 165mm
This 165-mm (6.5-inch) santoku in shirogami steel belongs to Hinoura’s new Ajigataya line. These knives are Hinoura’s most sober, simple creations. The blade was forged from resilient, hard... This 165-mm (6.5-inch) santoku in shirogami steel belongs to Hinoura’s new Ajigataya line. These knives are Hinoura’s most sober, simple creations. The blade was forged from resilient, hard... -
HINOURA Santoku Kurouchi 165mm Ryusuitobimon
Third generation blacksmith Tsukasa Hinoura has his smithy in Sanjo, Niigata. He has become an uncontested master in his field, acknowledged and respected by his peers. His enthusiasm and experience... Third generation blacksmith Tsukasa Hinoura has his smithy in Sanjo, Niigata. He has become an uncontested master in his field, acknowledged and respected by his peers. His enthusiasm and experience... -
HINOURA Santoku Kurouchi 165mm Unryu
Third generation blacksmith Tsukasa Hinoura has his smithy in Sanjo, Niigata. He has become an uncontested master in his field, acknowledged and respected by his peers. His enthusiasm and experience... Third generation blacksmith Tsukasa Hinoura has his smithy in Sanjo, Niigata. He has become an uncontested master in his field, acknowledged and respected by his peers. His enthusiasm and experience... -
Takeda Bunka 165mm
The Banno bunka-bocho is in fact Takeda’s santoku, and serves the same purpose. It is thus used for cutting vegetables, meat and fish – it is a three-in-one. The heart of the blade is in aogami... The Banno bunka-bocho is in fact Takeda’s santoku, and serves the same purpose. It is thus used for cutting vegetables, meat and fish – it is a three-in-one. The heart of the blade is in aogami... -
TANAKA (Shigeki) 145mm Middle Santoku 8 layers VG10
Description Coming Soon but available for sale as we have inventory. *Weight : 128g / 4.52oz *Blade length : 153mm / 6.02inch *Total length : 275mm / 10.83inch cat_vg10 cat_miki cat_tanaka Description Coming Soon but available for sale as we have inventory. *Weight : 128g / 4.52oz *Blade length : 153mm / 6.02inch *Total length : 275mm / 10.83inch cat_vg10 cat_miki cat_tanaka -
TANAKA Santoku 170mm suminagashi VG10
"This santoku was forged by Tanaka. It is in 16-layer suminagashi with a core in VG10, a very high-carbon stainless alloy. It is extremely resistant to wear, warping and stains, and the edge remains... "This santoku was forged by Tanaka. It is in 16-layer suminagashi with a core in VG10, a very high-carbon stainless alloy. It is extremely resistant to wear, warping and stains, and the edge remains... -
TANAKA WaSantoku 165mm suminagashi aoko
The 18-cm (7.1-in) blade is in suminagashi with a core in aogami 2, a high-performance non-stainless carbon steel. It is harder than shirogami because it also contains chrome and tungsten, which also... The 18-cm (7.1-in) blade is in suminagashi with a core in aogami 2, a high-performance non-stainless carbon steel. It is harder than shirogami because it also contains chrome and tungsten, which also... -
TANAKA Wasantoku KuroUchi 165mm Aogami
This rough forge-finished kuro-uchi blade is in aogami 2, a high-performance non-stainless carbon steel. It is harder than shirogami because it also contains chrome and tungsten, which also... This rough forge-finished kuro-uchi blade is in aogami 2, a high-performance non-stainless carbon steel. It is harder than shirogami because it also contains chrome and tungsten, which also... -
TANAKA Santoku 170mm suminagashi VG10
"This santoku was forged by Tanaka. It is in 16-layer suminagashi with a core in VG10, a very high-carbon stainless alloy. It is extremely resistant to wear, warping and stains, and the edge remains... "This santoku was forged by Tanaka. It is in 16-layer suminagashi with a core in VG10, a very high-carbon stainless alloy. It is extremely resistant to wear, warping and stains, and the edge remains... -
Kurosaki Santoku VG10
A santoku is a thin, double-bevelled multipurpose knife. This santoku by the artisan Mr. Kurosaki was hand forged from VG10 stainless steel, giving it hardness and a good cutting edge. The handle in... A santoku is a thin, double-bevelled multipurpose knife. This santoku by the artisan Mr. Kurosaki was hand forged from VG10 stainless steel, giving it hardness and a good cutting edge. The handle in...