Load more
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.
Be one of few to own this stunning *LIMITED EDITION* Ginsu Katana knife!
- Damascus (67 layers) AUS 10 Aichi Japanese Steel
- round black pakka wood
- 2.0mm Forged Blade
- Beautiful wooden sleeve Saya included with purchase
The Santoku bōchō (Japanese: 三徳包丁; "three virtues" or "three uses") or Bunka bōchō (文化包丁) is a general-purpose kitchen knife originating in Japan.
What is a santoku knife used for? Almost anything. A Santoku knife is one of the most versatile and commonly used kitchen knives worldwide. Due to their incredible ease of use, a santoku knife can be used for general chopping, cutting and slicing of most ingredients.
For this reason, you can actually use a Santoku knife on a wide variety of foods which can include:
Chopping vegetables: slicing and chopping vegetables and making decorative cuts for dish presentation.
Meat: Slicing and making rough cuts on meat due to a shorter and thinner blade, but this knife is not well suited to cutting dense meat with tough cartilage and bone.
Seafood: used most commonly for slicing and chopping seafood (particularly raw fish).
Over a thousand years of craftsmanship have inspired the final form of the Ginsu Santoku, a stainless steel blade that will stand the test of time. The Santoku features high-quality steel from Japan – a steel with high corrosion resistance and durability. Each blade completes a rigorous quality assurance process, and is tested and retested to ensure it meets the distinction and caliber of GINSU.
HIGH QUALITY STAINLESS STEEL
All of our stainless steel blades are heat treated for optimum hardness and edge retention while maintaining the ability to be sharpened to a razor's edge. The steel used is perfect for kitchen specific tasks because of its corrosion resistance, preventing it from oxidizing with rust when it comes in contact with meat, fruits and vegetables. Each GINSU KATANA knife blade is forged. Forged knives are made up of a single bar of steel, wherein the process of compressing the steel makes it harder and stronger.
USE AND CARE
Store your GINSU KATANA knives in a countertop knife block, divider drawers, on wall-mounted magnetic strips or in a Saya. Choose what is best depending on your preference. To clean your knives, hand wash with mild soap, rinse and towel dry. Our GINSU KATANA knives are NOT dishwasher safe. Always cut on a wood surface. Softer woods like maple and walnut provide the best surface. Avoid marble, steel, glass or ceramic material as they can dull and/or chip the blade.
LIFETIME LIMITED WARRANTY
We guarantee our knives against any manufacturing defects in material and construction, and to perform as advertised when properly used and maintained.
See what others are saying about our knives