Scanlen – Santoku 190mm


Scanlen knives – Hand forged by South African blacksmith, Frederick Scanlen

The blade is constructed San Mai with a core steel of UHC. This steel is known for its great edge retention and durability.

Amazing overall balance and great edge retention makes for any chefs dream! Amazing value for money!

His knives comes super sharp out of the box!



This is also a multi-purpose knife, but with a slight vegetable bias. Santoku means ‘Three Virtues’ or ‘To solve Three Problems’. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm – 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.


Knife Specs:

Blade length: 190mm

Construction: San Mai

Steel: UHC

Rockwell Rating: 59:60

Handle: Kiaat/Walnut


Delivery time: 3 to 5 Working days

FREE SHIPPING for orders over R500


Care Instructions:

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist or cleave the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.

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