Refurbished
Refurbished Santoku Knife, 5" Reddish ABS
Refurbished Santoku Knife, 5" Reddish ABS

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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.
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.


