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JIN Series : SLD Steel Japanese Small Santoku Kitchen Knife
Discover the Small Santoku, a versatile Japanese-style knife with a 15cm blade, perfectly positioned between the standard 17cm Santoku and the 13cm Petty. Designed as an all-in-one kitchen tool, it handles both meat and vegetables with ease. Its sharp, slightly angled tip allows for precise slicing and effortless carving, making it ideal for any home chef who wants versatility without carrying multiple knives.
Made from premium SLD steel, this blade contains exceptional hardness and long-lasting sharpness, with reliable levels of rust resistance. The octagonal olive wood handle offers a comfortable, natural grip for optimal control and ease of use.
Proudly made in Japan, this Small Santoku embodies Japanese craftsmanship, combining elegance, durability, and practicality in a compact size - delivering precision and performance right to your kitchen.
| Product number | Actual Blade Length (mm) | Full Length (mm) | Total Weight (g) |
|---|---|---|---|
| 2hkjnss | 150 | 270 | 75 |
| Blade | Material Name | Handle |
|---|---|---|
Double Edged |
SLD | Olive |
Wa-Santoku
A Wa-Santoku is typically used in households around Japan. Unlike the standard Santoku, the Wa-Santoku has a traditional Japanese handle which shifts the balance point slightly,allowing more nimble cutting.
Clad
Clad knives are made from a steel plate that has a core steel sandwiched between soft iron. It is then shaped, hardened, and polished. This method is often used for knives focused on cost performance, as they are easier to remove distortions form and process.
Optional Engraving
Optional Engraving Service
Sakai Ichimonji provides complimentary engraving using either Japanese Kanji or English Alphabet. Please specify your preference. For details, please visit here
A knife store that has supported the history of knives and food culture in Japan.
It has been 600 years since the birth of swordmaking in the Sakai region of Japan. Sakai Ichimonji Mitsuhide's and it's craftsmen continue to build on that legacy by producing the finest blades in Japan.
This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.
Precautions
After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.
