Sakai Takayuki | SKU: SATA_INOX_ST170

Sakai Takayuki INOX Stainless Santoku 170mm

$179.95

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St Peters —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Profile	Santoku / Santoku
Bevel Type	Double Bevel
Weight	118 g 4.16 oz
Edge Length	171 mm .6.73 inch
Heel Height	47 mm .1.85 inch
Width @ Spine	2.1 mm 0.08 inch
Width @ Mid	1.9 mm 0.07 inch
Width @ 1cm from Tip	0.8 mm 0.03 inch
Steel	Inox \| Stainless
Hardness (HRC)	57 - 59
Handle	Ho Wood Octagonal

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

The Sakai Takayuki INOX Stainless Santoku 170mm is a double-bevel general-purpose knife best fit for home cooks seeking a compact everyday blade with stainless steel construction. This 170mm santoku features Inox stainless steel hardened to 57–59 HRC, offering rust resistance and ease of sharpening for users who prefer minimal upkeep. The profile embodies the traditional three-use design, making it adept at slicing, dicing, and mincing tasks in domestic kitchens.

This santoku measures 171mm in edge length with a 47mm heel height and weighs 118g. Spine thickness measures 2.1mm at the heel, tapering to 1.9mm at mid and 0.8mm at the tip. The less aggressive tip and controllable chopping profile suit those prioritising control during food preparation. Inox steel provides a practical balance of durability and performance, taking a sharp edge while remaining forgiving during maintenance. Edge retention is moderate, aligning with the steel's focus on reliability and ease of care for daily kitchen use rather than maximum longevity between sharpenings.

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Profile: Santoku

Santoku
The Santoku(三徳) knife, embodying the meaning "three uses," is a cornerstone in Japanese kitchens, adept at slicing, dicing, and mincing. Esteemed for its versatility, it features a blade length typically between 15cm and 20cm (6 to 8 inches), catering to a wide array of culinary tasks. Distinguished by its less pointy tip compared to the Gyuto, the Santoku boasts a unique profile that contributes to its functionality and popularity. Its design is more controllable in chopping and slicing, and the profile is less aggressive, for those reasons, it has bacame a preferred choice for home cooks.
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Steel: Inox

The Sakai Takayuki Inox line uses stainless steel (“Inox” from inoxydable) designed to offer a practical balance of performance, durability, and low maintenance. Typically hardened to around 57–59 HRC, it takes a sharp edge while remaining easy to sharpen and more forgiving than harder, brittle steels. The stainless composition gives excellent resistance to rust and staining, making it suitable for users who prefer less upkeep compared to traditional carbon steels. While edge retention is moderate and may not match high-end carbon or powder steels, the Inox line excels in everyday kitchen use, especially for home cooks and professionals wanting reliability and ease of care.
Manufacturer:
Nature: Stainless
Hardness: 57- 59
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Handle Specs
Profile: Octagonal WA
Material:
- Ho Wood
A ho wood octagonal handle is a traditional Japanese knife handle prized for its light weight, balance, and natural aesthetic. Crafted from ho wood (Japanese magnolia), the handle offers a smooth, comfortable grip that remains stable even during long periods of use. Its pale, subtly grained appearance complements the refined simplicity of Japanese blades.

The octagonal shape provides excellent control and ergonomics, allowing both right- and left-handed users to maintain a secure, precise hold. Unlike heavier Western handles, ho wood handles shift the knife’s balance point closer to the blade, enhancing agility and cutting precision.

Often paired with a water buffalo horn ferrule, the ho wood handle also resists humidity and minimizes cracking. Its understated elegance and functional design reflect the Japanese philosophy of harmony between tool and craftsman—making it a favored choice among professional chefs and knife enthusiasts who value tradition, comfort, and performance.
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