• 170 mm Hashi Classic Santoku knife made of molybdenum steel with pakkawood handle.
  • 170 mm Hashi Classic Santoku knife made of molybdenum steel with pakkawood handle.
  • 170 mm Hashi Classic Santoku knife made of molybdenum steel with pakkawood handle.
  • 170 mm Hashi Classic Santoku knife made of molybdenum steel with pakkawood handle.
  • 170 mm Hashi Classic Santoku knife made of molybdenum steel with pakkawood handle.
1 6
10,000+ customers
Made in Japan

Santoku Knife 17 cm

Santoku Knife 17 cm - Hashi Classic Collection
€120.00
€120.00
Sale Sold out
Taxes included. Shipping calculated at checkout.

  • Molybdenum steel

    Japanese stainless steel

  • Meat, fish & vegetables

    Its ideal cuts

  • Riveted handle

    Full tang, robust grip

  • Perfectly balanced

    Comfort over long sessions

  • 15° edge angle

    Razor sharp, 50/50 grind

  • Blade guard & gift box

    Included with every knife

Add a special message on your blade.

Description

The name Santoku means “three virtues” (三徳包丁) in Japanese, as its versatile blade is ideal for chopping vegetables and fruits, slicing through meats, and preparing fish.

  • Versatile 17 cm blade for meat, fish and vegetables
  • 100% handmade in Japan
  • Ultra Sharp Molybdenum Japanese stainless steel
  • Black pakkawood handle
  • Free engraving and saya included

Specifications & Maintenance
Blade length
17 cm (6.7")
Total length
30 cm (11.8")
Steel
Molybdenum
Hardness
57 HRC
Edge angle
15˚, 50/50 symmetrical grind
Spine thickness
1.5 mm
Weight
158 g (5.6 oz)
Heat treatment
Cryogenic
Handle
Riveted handle
Tang
Full tang
Made in
Japan (Seki, Gifu)
Maintenance
Do not cut on hard surfaces (metal, ceramic, marble), bones or frozen foods.
Care
Hand wash and dry quickly after use.

Heads up: Orders outside the EU & USA may be subject to local customs duties.

View full details

Characteristics

  • Rediscover Cooking

    Rediscover the art of cooking with KOTAI knives. Experience the sharpness and precision of handcrafted blades made from the finest materials. Elevate your culinary creations to new heights with the perfect combination of tradition and modern innovation.

  • Lasting Performance

    Japanese molybdenum stainless steel, thanks to its higher-than-average carbon content, helps the blade retain its edge for longer than regular knives. The addition of Chromium in the steel alloy makes the blade stainless and easy to use and maintain.

  • Ergonomically Engineered

    The perfect weight distribution and hand-polished pakkawood handle have been designed for you to cut effortlessly through the toughest food without compromising on comfort.

Handcrafted by master knife makers

The Santoku's thin blade allows precise and sharp cuts, never crushing even the most delicate food to preserve their full flavor.

v1Zt-fYXgRs
Initial stage of conceptualising the product design for KOTAI knives.

Made in Seki, Japan’s knife capital known all over the world for its high-quality blades and for its 800 years blacksmith’s knowledge, each knife is a symbol of minimalist culinary craftsmanship, offering a cutting experience as refined as it is functional.

THE KOTAI RANGE

Which blade is yours?

Hashi Classic Hashi Tsuchime Hashi Damascus
Steel Molybdenum Molybdenum MVS10Cob Damascus
Made in Japan (Seki, Gifu) Japan (Seki, Gifu) Japan (Seki, Gifu)
HRC hardness Higher means better edge retention but slightly more fragile. 58 to 61 is the sweet spot for kitchen knives. 57 57 61
Sharpening frequency Home use, with honing steel between whetstone sessions. Every 2-3 months Every 2-3 months Every 6-8 months
Sharpness & edge retention How long the edge stays sharp between sharpenings. Good Good Excellent
Tang type The tang is the part of the blade that extends into the handle. A full tang runs the whole length for better balance and durability. Full tang Full tang Full tang
Ideal for First-time buyers Home cooks, low-maintenance Japanese knives Cooking enthusiasts wanting Damascus aesthetics
Price € € €€€
Lifetime warranty Yes Yes Yes
Hashi Classic
Steel
Molybdenum
Molybdenum
Made in
Japan (Seki, Gifu)
Japan (Seki, Gifu)
HRC hardness
57
57
Sharpening frequency
Every 2-3 months
Every 2-3 months
Sharpness & edge retention
Good
Good
Tang type
Full tang
Full tang
Ideal for
First-time buyers
Home cooks, low-maintenance Japanese knives
Price
€
€
Lifetime warranty
Yes
Yes

CHEF TESTIMONIALS

In professional kitchens

Your questions, answered

What is a santoku used for?

The santoku (三徳) is traditionally used for three things: cutting meat, fish, and vegetables. It is a versatile knife that can be used as a chef’s knife.

→ Santoku or Gyuto?

Where are the knives made?

The Hashi range is manufactured in the city of Seki, Japan. It has been a city of blacksmiths for several centuries and hosts an annual knife festival every fall.

→ Learn more about Seki, the Cradle of Japanese Cutlery.

Why choose pakkawood?

Pakkawood, or pakka wood, is often used in the design of kitchen utensils because it offers several advantages.Its texture feels comfortable in hand and doesn’t slip, even when wet, unlike steel handles.

In addition, it is less prone to rotting or swelling than traditional wood and won’t splinter.

Pakkawood ages well over time, making it a logical choice for durable and robust knives.

How does the lifetime warranty work?

We believe a good knife should be a chef’s trusted companion for life.

That is why we proudly back our knives with a lifetime warranty.

If you discover a manufacturing defect, simply contact us at help@kotaikitchen.com and we will repair or replace your knife free of charge.

In addition to our lifetime warranty against manufacturing defects, you are also covered by a 90 day money back guarantee in case your KOTAI knife does not meet your expectations.

Try a KOTAI knife with complete peace of mind and return it within 90 days if it is not right for you. No questions asked.

Is it worth buying this knife, or should I just buy a €30 knife from Ikea?

A cheap knife often ends up costing you more over time. It can break or lose its sharpness quickly, and low-quality steel simply will not hold an edge, no matter how many hours you spend sharpening it. Sooner or later, you may find yourself buying a new knife every year.

There are many inexpensive knives on the market that do not meet even basic standards, and very few affordable options for passionate home cooks who need reliable tools to support their craft or hobby without paying extra just for a brand name. Choose a KOTAI knife today and invest in a lifetime of safe, enjoyable cooking.

Our customer reviews