Honyaki Santoku (6-3/4 in.) with Box Elder Burl and Hornbeam

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Price: $325.00

Product Description for Honyaki Santoku (6-3/4 in.) with Box Elder Burl and Hornbeam

Maker: Pieter van der Bank (click to see more by this maker)
Price: $325.00
Item num: 112250
** This is handmade and one-of-a-kind **
Blade length: 7.30 in.
Cutting edge length: 6.80 in.
Total length: 12.40 in.
Blade height (at heel): 2.03 in.
Blade thickness (near bolster): 0.12 in.
Blade thickness (at midpoint): 0.08 in.
Blade thickness (near tip): 0.01 in.
Item weight: 6.40 oz.
Shipment weight: 11.6 oz.
Blade: 1095 carbon steel with a Japanese clay zone heat treatment
Bolster: Hornbeam
Handle: Box elder burl
Description: Pieter van der Bank of PVB Knives is a bladesmith from the small town of Heidelberg located in the Western Cape of South Africa. Pieter has been hand crafting unique kitchen knives since 2016 and focuses on both European and Japanese style chef's knives. His fit and finish is excellent and his understanding of chef's knife geometry is equally well thought through.
The santoku is a multipurpose knife used for just about every cutting job in the kitchen. The name means “three virtues.” Depending on who you ask, this refers either to the three types of foods it works especially well with — vegetables, proteins, and fruit, or for the three types of cuts at which it excels: slicing, dicing, and chopping. Slightly shorter than the standard chef's knife, a santoku is very easy to maneuver—even in a smaller kitchen. There's plenty belly curve to enable rocking cuts, which enhances the knife's versatility. Whether slicing, chopping, mincing, or dicing, this comfortable knife will do it all.
The 1095 carbon steel blade ensures a keen, long lasting edge with chip resistance. A differential clay zone heat treatment (called honyaki in Japan) ensures a keen, long lasting edge. This heat treatment technique was borrowed from the world of high performance Japanese swords. The spine was coated in lay prior to quenching. The undulating heat treatment line (called a gunome hamon) shows the transition between the softer, supportive spine and the ultra-hard cutting edge. The blade is flat ground to ensure a high performance, effortless cut. We recommend using camellia oil to protect the carbon steel blade and natural wood handle.
The Japanese-inspired oval handle is stabilized box elder burl. It is perfectly fit to a hornbeam ferrule. The ambidextrous handle fills your hand with no hot spots. Like other knives, this knife should not be put in the dishwasher.
Excellent work throughout!


Availability: In stock. Usually ships in 1-2 business days