The Brute Forged santoku knife 18cm is a Japanese-style knife with a wide, slightly curved blade and a tip that slopes downward. You don't cut by rocking it like a classic chef's knife, but with a straight stroke from back to front. That works well for vegetables, herbs, fish and cooked meat, and the wide blade doubles as a scoop to clear the board.
At 18cm you sit right between a handy knife and a truly large chef's knife. On a normal cutting board you have enough length to work through an onion, an aubergine or a piece of chicken in one go, without the knife becoming unwieldy in a small kitchen or an outdoor kitchen next to the kamado.
- 18cm blade, wide and slightly curved
- Forged steel with the matte Brute Forged finish
- Straight stroke instead of a rocking cut
- Wide blade for scooping up cut ingredients
- Same design language as the rest of the range
How to cut with the Brute Forged santoku knife 18cm
Hold the knife with thumb and forefinger on the blade, just in front of the handle. Set the tip on the board, let the knife drop forward and down, and pull it back in the same movement. Don't push: the weight of the blade does most of the work. For herbs and small vegetables, keep the tip on the board and move only the handle.
Care
Hand wash with a soft sponge, dry immediately. Not dishwasher safe and don't leave it standing in water. Store the knife so the edge doesn't touch anything hard, for example on a magnetic strip or in a knife block. Hone the edge regularly and only sharpen once honing is no longer enough.
Bill's tipCut on wood or plastic, never on glass or stone. A hard board dulls the edge within a few uses.
Looking for a longer knife for large cuts of meat? Check the knives. For a good surface, the serving boards and cutting boards category has acacia wood boards, and with a sharpener from the Horl knife sharpeners you keep the edge at the right angle for years.
