Regular price $149.00
The best kitchen knife to choose for yourself or anyone who loves to cook. Based on the traditional Japanese Santoku style, this sharp and well-balanced stainless steel chef's knife is perfect daily food tasks like slicing, dicing and mincing. Made with Swedish cutlery steel and an easy care poly handle by master cutler Bryan Baker and his team of knife makers at Svord.
This Japanese style medium size kitchen knife can be used for everything on the menu; vegetables, meat and fish. Each Santoku chef knife is presented in card sleeve with care and sharpening instructions.
31cm x 5.3cm x 2cm (19.7cm knife blade length)
Choose the handle colour: black, blue, pink or orange.
Santoku knives are a style of general-purpose chef's knives originating in Japan. Santoku means "three virtues" or "three uses" in Japanese, and refers to the variety of food that the knife can handle (meat, fish and vegetables). The shape of the blade means that it can slice, chop and dice with ease. The Santoku style is shorter, lighter and thinner, and its blade made from a more hardened steel (to compensate for thinness) than a standard Western chef's knife. The Santoku knife, if cared for, will hold its edge longer.
This classic Santoku knife features a flat edge and a thin steel blade that curves down an angle approaching 60 degrees at the point. The thin blade and handle are designed to work in harmony, by matching the blade length and weight with the weight of the tang and the handle. Some Japanese Santoku knives are created with a granton edge (a series of dimples along the blade) but Svord's style has a classic smooth blade edge.
Precision knife sharpening is easy after some practice, here are some tips to create the best cutting edge for your Svord Santoku knife.
Take the knife in your usual working hand, lay the cutting edge at an angle of 10-20 degrees to the stone, using the fingers on your free hand to apply mild pressure to the blade.
Draw the knife blade across the stone as if slicing from the haft to the point. Turn the knife over and treat the other side in the same manner. Between 10 and 15 long strokes to both sides of the knife blade should produce a very sharp durable edge, provided that the correct angle and even finger pressure on the blade is maintained throughout the operation. Test your Santoku knife for sharpness by slicing a newspaper page - the cut should be easy and no catching or ripping should occur. Look at the cutting edge of the steel blade under a bright light: dull blade edges should be visible and shiny. If the tests fail - back to the stone.
Once you have mastered the method, you will find that your Santoku knives will hold an amazing cutting edge, and you will have an utterly dependable blade which will serve you faithfully for a lifetime.
Bryan Baker, master cutler, started his knife-making company from necessity in 1983. Made redundant by the untimely demise of an engineering firm, the 18 year old decided to turn a hobby making knives into a practical business making a variety of high quality kitchen and outdoor knives at a reasonable price. Staring small, Svord has grown its range of knives over the years and sells to many countries worldwide. The combination of quality Swedish cutlery steel and Baker's process for heat treating and tempering produces the best cutting blades.
Today, the Svord brand is chosen around the world by food-lovers, chefs, campers and hunters alike.
We offer expedited shipping all over New Zealand. You can expect your purchase to arrive within 1-2 business days.
International shipping times are dependent on country.
