{"product_id":"santoku-japanese-knife","title":"Kiri Santoku Knife 7″ — Kurouchi Forged Steel","description":"\u003cp\u003eOne blade for nearly everything on the board. This 7-inch Kiri Santoku handles vegetables, fish and boneless meat with the same easy precision.\u003c\/p\u003e\u003cp\u003eForged from AUS10 high-carbon, multi-layer steel and hardened to 60±2 HRC, the Kiri Santoku is designed to be the knife you reach for by default — versatile enough for daily prep, sharp enough for the finer cuts. Each blade is hand-finished to a mirror-polished 15° edge for accurate slicing with minimal resistance.\u003c\/p\u003e\u003cp\u003eThe blade carries a hammered kurouchi finish across its surface, left from forging, and is paired with a rosewood handle sealed in high-temperature wax for a balanced, confident grip through long prep sessions.\u003c\/p\u003e\u003cp\u003eSantoku means \"three virtues\" — vegetables, fish and meat. Kurocho keeps the blade short and flat so it does all three without compromise.\u003c\/p\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade material\u003c\/th\u003e\n\u003ctd\u003eAUS10 high-carbon, multi-layer steel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade length\u003c\/th\u003e\n\u003ctd\u003e7 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHardness\u003c\/th\u003e\n\u003ctd\u003e60±2 HRC\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eEdge angle\u003c\/th\u003e\n\u003ctd\u003e15° per side, mirror-polished\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHandle material\u003c\/th\u003e\n\u003ctd\u003eRosewood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBest suited for\u003c\/th\u003e\n\u003ctd\u003eVegetables, fish, boneless meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch4\u003eWhat makes a Santoku different from a chef's knife?\u003c\/h4\u003e\u003cp\u003eA Santoku has a shorter, straighter edge and a flatter profile, making it especially comfortable for chopping and slicing vegetables, fish and boneless meat with an up-and-down motion.\u003c\/p\u003e\u003ch4\u003eHow do I clean and store it?\u003c\/h4\u003e\u003cp\u003eHand wash only, dry immediately, and store it on a block or magnetic rack rather than loose in a drawer to protect the edge.\u003c\/p\u003e\u003ch4\u003eHow do I maintain the edge?\u003c\/h4\u003e\u003cp\u003eRegular honing between uses plus an occasional whetstone sharpening will keep the 15° edge performing well.\u003c\/p\u003e\u003ch4\u003eCan it go through bone?\u003c\/h4\u003e\u003cp\u003eNo — like most Japanese-style blades, it is optimised for clean slicing rather than cutting through bone or frozen food.\u003c\/p\u003e","brand":"Kurocho","offers":[{"title":"Default Title","offer_id":65999362982278,"sku":"987633337800","price":79.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1106\/2545\/6518\/files\/kiri-santoku-knife-7-inch-slate-1.png?v=1791281940","url":"https:\/\/kurocho.com\/products\/santoku-japanese-knife","provider":"Kurocho","version":"1.0","type":"link"}