Seki 3 Layer Santoku Knife, 17.5cm Japanese Ingredients|Kitchen Knives

The Seki 3 santoku knife has a solid core of SG2 steel. Made in Japan, it’s designed for heavy use in domestic and commercial kitchens. The polished wood handle and brass bolster give it an eye-catching, elegant look.

The santoku is the Japanese equivalent of a Western chef’s knife. Versatile and beautifully balanced, they’re ideal for slicing, dicing and mincing. The sharp blade glides effortlessly through raw and cooked ingredients.

Reach for this knife to chop onions and chicken thighs. You can use the flat side of the blade to crush cloves of garlic. The pointed tip is useful for removing seeds and deveining prawns.

The blade has softer steel outer layers that can be easily resharpened. With a little care, this knife will last a lifetime in your kitchen.

Why Seki 3?

• Made from SG2 high quality powdered steel. This knife will hold its sharp edge for longer.
• SG2 steel is extremely hard and durable. It ranks an extraordinarily high 64 on the Rockwell scale. This is above the average of most premium knives (at 58-62 hardness).
• The triple-layered blade is finished with stainless steel. This not only allows for easy release when slicing, but also increases the strength of the blade.
• Seki 3 layered knives have sleek Pakkawood handles. They are extra water-resistant to prevent the risk of splitting. The curved shape moulds to the shape of your hand for extra comfort when slicing.

This knife is made in Seki City, Japan. Known as the ‘City of Blades’, Seki has a rich history of knife making tradition. For over 800 years, the city has produced outstanding knives, cutlery and even swords.

This knife is not dishwasher safe. Hand wash and dry before storing. This knife is not suitable for use on bones.