Ozawa Kiwami Santoku 170mmOzawa Kiwami Santoku 170mmOzawa Kiwami Santoku 170mmOzawa Kiwami Santoku 170mmOzawa Kiwami Santoku 170mmOzawa Kiwami Santoku 170mmOzawa Kiwami Santoku 170mmOzawa Kiwami Santoku 170mm
Ozawa Kiwami Santoku 170mm
Ozawa Kiwami Santoku 170mm
Ozawa Kiwami Santoku 170mm
Ozawa Kiwami Santoku 170mm
Ozawa Kiwami Santoku 170mm
Ozawa Kiwami Santoku 170mm
Ozawa Kiwami Santoku 170mm
Ozawa Kiwami Santoku 170mm
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Ozawa Kiwami Santoku 170mm

$70.00 NZD
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Ozawa Kiwami Santoku 170mm
$70.00 NZD
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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
Molybdenum Vanadium Monosteel Tsuchime
Hardness
~58 HRC
54 Soft 67 Hard
Maintenance
Low, set and forget
1 / 5
How to care for this steel
Style
Santoku
Blade Material
Molybdenum Vanadium Monosteel Tsuchime
Handle Material
Economy Chestnut w/Plastic Ferrule
Bevel
Double Bevel
Edge Length
170mm
Overall Length
300mm
Spine Thickness Heel/Mid
1.6mm/1.6mm
Blade Height @ Heel
44mm
gWeight
122g

An In Depth Look

Blade Type
Blade Type

The Santoku knife, a classic in Japanese kitchens, translates to "three virtues," symbolizing its proficiency in slicing, dicing, and mincing. With a shorter, versatile blade and a balanced design, it's ideal for a range of tasks, from cutting meat to chopping vegetables, making it a beloved all-purpose tool.

Steel Type
Steel Type Read

Molybdenum vanadium steel is a stainless steel prized for being tough and low maintenance. The molybdenum adds strength and excellent corrosion resistance, while the vanadium refines the grain for a sharper, longer lasting edge. The result is a durable, rust resistant blade that holds its sharpness well and is easy to care for, which makes it a reliable, hardworking choice for everyday kitchen use.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Ozawa Hamono

Ozawa Hamono
Ozawa Hamono is based in Seki, Gifu Prefecture, a town that's been making blades for centuries. Now run by Masayuki Ozawa, the team craft modern production knives that are designed to be without the frills and cost of more expensive Japanese knives. They're sharp, solid and honestly made, and a great pick if you want a proper Japanese knife without the cost.

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