Daichi Santoku
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DAICHI SANTOKU KNIFE - EXTREMELY SHARP!
The Santoku knife is a Japanese kitchen knife used mainly for slicing, dicing, and cutting. It resembles a Western chef's knife but is shorter and has a straighter edge.
PRODUCT DETAILS OF THE SANTOKU KITCHEN KNIFE
- Blade material: 7CR17 stainless steel
- Handle material: Pakka wood handle
- Hardness grade: 60±2 HRC
- Grinding: double sided
- Grinding angle: 15
- Stainless: Yes
- For left and right-handers: Yes
- Total Length: 11.4" / 29cm
CARE INSTRUCTIONS FOR THE SANTOKU KNIFE
- Wash by hand: Clean carefully with mild detergent and dry well.
- Use cutting surfaces: Prefer wood or plastic, avoid glass, stone and metal
- Observe correct cutting technique: Protect both the blade and the handling
- Choose storage location: Use knife block, knife holder or magnetic bar
- Maintenance: Occasionally sharpen and oil kitchen knives to maintain optimal performance
The Knife Base Promise
We offer domestic and international shipping with both UPS & FedEx* options. Please allow up to 3-5 days processing time for your tracking numbers to be updated.
US Shipping
6-10 Days
Canada
7-10 Business Days
Australia
9-12 Business Days
Europe
6-9 Days
Rest Of The World
17 Business Days
We are proud to offer a 30-day no questions asked returns policy on all our knives. If you are unhappy in any way contact our friendly customer support team by email: info@theknifebase.com
1. Conscientious Cleaning: After each use, it's important to wash your knives by hand with water and mild dish detergent. Dry them carefully afterward to prevent potential damage and staining.
2. The right cutting surface: To prolong the life of your knives, it is recommended to use wooden or plastic cutting surfaces. Avoid glass or metal pads as they can wear down the blades faster.
3. Proper cutting technique: Be sure to wield the knife safely and efficiently to avoid accidents and keep the blade sharp longer. Hold the knife so that it rests optimally on the cutting surface and avoid abrupt, sideways bending.
4. Careful storage: Store your knives in such a way that they cannot be damaged and do not pose a danger. Use a knife block, special magnetic strips, or a drawer with suitable compartments.
5. Regular sharpening and oiling: To maintain the cutting performance of your knives, you should sharpen them continuously. Use suitable sharpening stones or knife sharpeners for this purpose. Occasional treatment with food-grade oil also protects against moisture and rust.