Suncraft SPG STRIX Kurouchi Santoku 170mm
R3,700.00
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.
SG STRIX® Powder Steel
SG (Super Gold) STRIX® is the latest premium powdered steel from Takefu Special Steel Co., launched in late 2023. It takes everything we love about SG2 and pushes it further — offering even better edge retention, a higher hardness rating, and still surprisingly easy to sharpen.
Unlike other high-end steels that rely on hard carbides to increase hardness (which can make sharpening a mission), STRIX gets its strength from a reinforced metal matrix. This can give it a hardness of up to 65 HRC without compromising on sharpening or cutting feel. The result is a steel that cuts incredibly smooth, stays sharp for longer, and still sharpens up beautifully on a whetstone.
If you’re after a knife that combines modern metallurgy with real-world performance, SG STRIX® is a serious contender. Some of the models also feature stunning sea wave acrylic handles, giving you performance and looks in one neat package.
HRC: 65
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 |
170mm |
|---|---|
| Blade Height |
47mm |
| Edge |
50/50 |
| Handle |
Pakkawood |
| Knife Total Length |
300mm |
| Weight |
156g |
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