Tojiro Oboro Santoku Knife

Packing some heft without a lot of weight, the Tojiro Oboro Santoku has the momentum to help propel your knife through tougher cuts. The tip curves more dramatically downward than the dagger-like version on most European-style chef’s knives. Drive the tip and tall blade easily through melon, squash and larger pieces of meat, or turn it on its side to smash ginger or garlic cloves or use as a bench scraper. The knife is made from Japanese VG10 steel, which will hold its edge and resist corrosion, and finished with a rounded linen micarta handle.[/description-break] Specifications [/title] Net Weight: 170 grams Dimensions: Total length: 12 inches, Blade Length: 6.9 inches Materials: VG10 Stainless Steel, Linen Micarta Handle Place of Origin: Japan[/accordion] Care and Use [/title] Care: Hand-wash, dry thoroughly.[/accordions-break] Use to cut through vegetables and fruit with tough skins, potatoes.
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Packing some heft without a lot of weight, the Tojiro Oboro Santoku has the momentum to help propel your knife through tougher cuts. The tip curves more dramatically downward than the dagger-like version on most European-style chef’s knives. Drive the tip and tall blade easily through melon, squash and larger pieces of meat, or turn it on its side to smash ginger or garlic cloves or use as a bench scraper. The knife is made from Japanese VG10 steel, which will hold its edge and resist corrosion, and finished with a rounded linen micarta handle.[/description-break] Specifications [/title] Net Weight: 170 grams Dimensions: Total length: 12 inches, Blade Length: 6.9 inches Materials: VG10 Stainless Steel, Linen Micarta Handle Place of Origin: Japan[/accordion] Care and Use [/title] Care: Hand-wash, dry thoroughly.[/accordions-break] Use to cut through vegetables and fruit with tough skins, potatoes and large bunches of herbs or to mince nuts, chocolate or garlic and ginger. We also like it to julienne peppers or slice scallions. Try it for medium to small butchery tasks as well, like breaking down a whole chicken, cutting large chunks of meat into a roast and trimming fat and silver skin. [/how-to-use-break]Hand-wash, dry thoroughly.

The santoku from the Tojiro Oboro. Razor sharp and competitively priced.

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