Suncraft Ginsan Nashiji Santoku 167mm

R2,300.00

Suncraft

Established in 1948 in Seki City, Japan—a locale renowned for its rich knife-making heritage—Suncraft has dedicated itself to enhancing the culinary experience by providing high-quality kitchen tools. The company’s “SENZO” brand pays homage to an ancestor of the founders, who significantly contributed to Seki City’s development by funding public spaces and facilities. This spirit of devotion is reflected in Suncraft’s commitment to crafting knives that prioritise user needs and uphold superior quality standards.

Silver 3/Ginsan Stainless:

Silver 3 stainless steel has very similar characteristics to Shirogami 2 carbon steel. It is one of the easiest stainless steel to sharpen. It’s an excellent option for someone who loves using Carbon steel but is looking for something easier to maintain.

Most Japanese knives are made with a much harder steel than their Western counterparts. Harder steel can be sharpened much sharper and hold an edge for long periods. Never cut through bones, frozen foods, butternut stems, lemongrass, etc. This can result in a chipped blade. Hard steel is much more delicate than softer steel.

HRC: 60

MADE IN JAPAN

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Santoku

Santoku Knife (三徳包丁 – pronounced: Santoku Bōchō) literally translated from Japanese means ‘Three Virtues’. Three Virtues refers to the three methods of using a knife namely slicing, dicing and chopping or the three types of fresh produce that is meat, fish and vegetables.

The Santoku’s multi-purpose and versatility nature leads it to be compared with a Western chef’s knife or the Gyuto. As the Three Virtues suggests it’s perfect for chopping, mincing and slicing the three main fresh produces. It excels easily through the fresh produce and creates thin slices of meat, seafood, cheese, fruits, and vegetables. The wide blade is handy for scooping food off the cutting board. The blade profile is well suited for up-and-down motion or using a tap-chop or a push-cut.

The Santoku thin blade is shorter than Western chef’s or Gyuto knives making it lighter, easier to handle and less strenuous for long periods of work. The flatter cutting edge is nearly straight from heel to tip. The Santoku is perfect for users with smaller hands and a bit more limited working space. The double-bevel, thin, sharp edge prioritises finesse instead of power.

Best for: Meat, Fish, Vegetables

Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types

Blade Length

167mm

Blade Height

47mm

Edge

50/50

Handle

Wenge

Knife Total Length

300mm