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  • Japanese Kitchen Cooking Chef Sushi Santoku Knife Sr100
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Japanese Kitchen Cooking Chef Sushi Santoku Knife Sr100

by CMK

Price: $11.88 & FREE Shipping on orders over $35. Details
In Stock.
Sold by HAPPY SALES and Fulfilled by Amazon. Gift-wrap available.
  • Professional Sushi Knife with razor sharp edge
  • Blade Length: 6-1/2 inch, Overall Length: 11 inch
  • Blade:Stainless Steel, Handle:Wood
  • Wooden handle offers maximum comfort and control
  • Resist Rust, Stain Free, Dishwasher-safe
11 new from $9.95

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Frequently Bought Together

Japanese Kitchen Cooking Chef Sushi Santoku Knife Sr100 + Sekizo Yanagiba Sashimi Knife 210mm + JAPANESE NAKIRI CHEF KNIFE
Price for all three: $35.45

Buy the selected items together



Product Details

  • Product Dimensions: 14.5 x 3 x 1 inches ; 5.8 ounces
  • Shipping Weight: 6.4 ounces (View shipping rates and policies)
  • ASIN: B000UAUKSC
  • Item model number: SR100
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (39 customer reviews)
  • Amazon Best Sellers Rank: #11,359 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

These knives have a high quality stainless blade that keeps it's edge and is easy to clean. Santoku, meaning 3-uses, is a Japanese version of a Chef's knife. The short blade makes the knife easy to handle and is ideal for slicing, chopping, and dicing meats, fish, and vegetables. Blade length: 6-1/2-inch Hand wash with a mild detergent and wipe dry. Sharpen with a whetstone.

Customer Reviews

This a a very useful and very sharp knife.
Jonathan D Skaggs
It seems to be holding its edge quite well and with care it should continue to hold a sharp edge.
Richard Morrow
Easily cuts for sushi prep and vegetable and fish cutting.
Cassie

Most Helpful Customer Reviews

7 of 7 people found the following review helpful By Arthur D. Reynolds on May 23, 2014
Verified Purchase
I have read several fair reviews, and they are mostly positive, but owning several of them, I feel compelled to point out a couple of oversights by other reviewers.

Firstly, I have read several reviews that describe some of the knives as being "too light" or "less sturdy" than others of the same type. They are indeed substantially lighter than many knives of similar style, BUT this is a positive for those folks who actually know how to use a knife. I'm no professional chef, but I know how to use a knife for cutting. These knives are razor sharp, and hold a good edge for a long time when properly used and cared for. They also sharpen relatively easily. That said, if you are looking to cut through bone, get a saw or a cleaver. These knives are designed for cutting flesh and vegetables, not quartering a steer. If you use these knives for cutting up food, they are wonderful. If you use them to chop down walnut saplings in the back yard, there are other, better knives. Think of them as surgical instruments, not hatchets, and they'll serve you well.

Secondly, the handles are raw wood. When you get the knife or knives, buy a small can of polyurethane and simply dip the handles and then hang the knife point up, allowing the excess to run off onto a newspaper. leave the knife hanging for 24 hours to allow the finish on the handle to cure. Steel wool the handle lightly with 0000 steel wool, and repeat the dip-hang-cure-steel wool process to get 3 or 4 good coats of polyurethane into the handle. This brings out the beauty of the wooden handles and toughens them considerably as well. It also prevents oils from hands or foods to build up in the wood's grain.
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3 of 3 people found the following review helpful By Martin H. Koehler on November 27, 2013
Verified Purchase
I bought several of these knifes in this price range. For the most part the deliver on what they are supposed to do, prepping ingredients for cooking. Just few minor points, to me they are a bit to light to work with, sometimes having to use more force then necessary while prepping food stuffs. Also they do not keep their edge as well as similar knifed that cost quiet a bit more. I believe these make good stater knifes for someone who has just come into cooking and is still learning their prepping, cutting, chopping skills.
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2 of 2 people found the following review helpful By LBs4Justice on November 3, 2012
I bought this knife for my husband two years ago, and it quickly became his favorite tool in the kitchen. The knife is incredibly sharp and precise and holds its sharpness fairly well over time--we've only sharpened it once since buying it. With the exception of the wood on the handle, which is admittedly a bit cheap, this knife can easily stand up to those that cost $100 more. I just came back to buy one as a Christmas gift for someone else--at this value, I might buy a second one for us as well. I can't recommend it more.
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2 of 2 people found the following review helpful By Robin C. on February 7, 2013
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Best Santoku knife you can get for the price. it is extremely sharp and exactly as it was described. Good Choice if you don't want to spend a fortune
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1 of 1 people found the following review helpful By Nathan on January 23, 2013
Verified Purchase
For $12, you can't beat it. The blade does seem a little delicate (wouldn't use this on sweet potatoes etc) but good for fruit, soft veggies and of course, sushi. It's a good, inexpensive japanese knife that looks sharp (pun partially intended).

Update: I've had this knife a while and honestly never use it (maybe 5 times). There is something about it that doesn't make it a great daily knife. Whether or not it is fragile, it feels very fragile. It weighs the least of all my knives. It looks nice but If I could go back, I wouldn't have bought it. ...so, does anyone want a used Santoku knife?
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1 of 1 people found the following review helpful By David on June 10, 2014
Verified Purchase
Bought this after my Japanese housemate was not pleased with my Kuhn Ricon knife even after sharpening. This answered all concerns and is a better knife since I still do use both.
This is sharp, easy to sharpen, balanced, and has a good grip. It is also good looking without being too flashy.
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3 of 4 people found the following review helpful By Neal Belnap on December 14, 2011
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I expected this to have a chisel edge and a thicker blade. The blade is thin and it has a double bevel edge. I was expecting a thicker blade and a different edge. When I used it I liked it. It seems like good steel. You get what you pay for and this is OK for the money. I have not sharpened it to get a feel for the steel and I don't know how it holds an edge. It really felt good out of the box. Don't expect this to be an expensive, top end knife and you will be fine.
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1 of 1 people found the following review helpful By L'Etrange ex Libris on July 24, 2013
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I purchased this knife along with the Nakiri knife to replace two ridiculously expensive Global knives. The Global blades both chipped within 2 years of use and now have nasty serrated edges.

I am so much happier with the Japanese bamboo-handle knives, and I got them at a fraction of the price!
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Most Recent Customer Reviews