The Katai Forged Santoku knife 14cm is the little sibling from the same Japanese range. The wide, almost straight blade cuts in a short downward stroke, but the shorter length gives you more control over the tip. Exactly what you want for shallots, garlic, chilli peppers or cleaning fish.
The blade is forged from hardened steel and runs through to the handle. That gives the knife a calm balance, even though it is light. Many people use this size as a second knife alongside a chef's knife: the big jobs go to the big knife, the fine work goes here.
- 14cm blade, wide-ground Japanese model
- Forged hardened steel with full tang
- Plenty of control for fine cutting and mincing
- Suitable for vegetables, herbs, fruit and fish
- Part of the same range as the 18cm model
When to choose a Santoku knife 14cm
Choose this size if you mainly work with small ingredients or if a large knife quickly feels unwieldy. For a head of cabbage or a large pumpkin, 14cm is on the short side, where the longer model works more comfortably. If you have both, you will naturally reach for the right one.
Maintenance
Hand wash, dry immediately and store separately. Cut on wood or plastic and not on glass, stone or a plate. Touch up the edge regularly at a fixed angle, so you never need to grind away much steel.
Want more length? Take a look at the Katai Forged Santoku knife 18cm. The full range is at knives, and for chopping boards and storage, see knives and chopping boards.
