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Refurbished

Refurbished Santoku Knife, 5" Reddish ABS

Refurbished Santoku Knife, 5" Reddish ABS

Regular price $34.00
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Refurbished to perfection, Santoku Knife: The Santoku knife is a Japanese cooking knife that is often designed with a scalloped blade like this one. In Japanese, santoku means "three virtues" which is fitting for this utility knife because it is particularly good at doing 3 things - chopping, slicing, and mincing. The scalloped detail makes it easier to remove chopped food from the blade’s sharp edge.

Slice, Dice, And Chop: This dicing tool is perfect for cutting up just about anything. Use this knife to slice vegetables for a veggie tray, chop onions for a pot roast, or mince whole heads of garlic. No matter the slicing or chopping job, this knife is up to the task. This knife is a must-have, multi-use tool. Plus, enjoy more Safely with our included blade protector.

  • Made from premium 440/X50CrMoV15 German steel
  • Optimized multi-stage optimized heat treatment ice-hardening process for hardness, durability, and superior edge retention characteristics
  • Full Triple Tang design for balance, control, and precision with beautiful steel and reddish ABS handles.
  • Stylish yet functional ergonomic handle with SMART-BOLSTER™ design
  • Sharp heel and smooth spine
  • Five-year limited warranty.
  • Please Note – As a refurbished product, this knife shows minor cosmetic scratches that have no effect on the performance or the integrity of the steel.
  • No retail package.
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Specifications

Model: OR-2817

Characteristics

  • Blade Knife Steel: Premium 440/X50CrMoV15 German Steel
  • Edge Type: Straight Edge
  • Blade Hardness (HRC): 55 +/-2 HRC
  • Blade Angle: 20-22° Angled Blade Edge
  • Handle Type: Full Triple Tang Steel, Injected reddish ABS Polymer
  • Method: Forged
  • Made in: China

Measurement 

  • Blade Length: 5"
  • Handle Length: 4.75"
  • Weight: 0.531 lb 

Use & Care 

  • Avoid cutting on hard surfaces such as stone, metal, or glass.
  • Hand-wash with warm water and a mild detergent, then rinse and dry immediately.
  • Maintain the knife's cutting edge by regularly using a honing steel.
  • Sharpen as needed; with regular use and honing, sharpening may only be necessary once or twice a year.
Visit our Use & Care page for more care instructions.

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