The Olive Forged santoku knife 18 cm is the knife you reach for most: cutting vegetables, chopping herbs, slicing meat for the kamado. The forged blade comes sharp out of the box and the wide blade gives you enough surface to scoop sliced food off the board.
A santoku is the Japanese counterpart to the chef's knife: shorter, straighter and with less rocking motion. You cut more calmly with it and keep more control, even when you have little room on the worktop.
- 18 cm blade, long enough for a whole cabbage or a pork tenderloin
- Straight edge, so you cut rather than rock
- Balance point just in front of the handle, which saves strain on your wrist
- Olive wood handle sits warm and dry in the hand
- Part of the same series as the other Olive Forged knives
How to keep a santoku knife 18 cm sharp
Run the knife over a honing steel every few cutting sessions: that straightens the edge again and cuts down on sharpening. Only sharpen once honing no longer helps, for example on a fixed-angle sharpening system. Always cut on wood or plastic, never on glass or stone.
What you use it for
Vegetables and fruit in even slices, finely chopping herbs, breaking down cooked chicken, carving steak. For working around bone you're better off with a narrower knife.
Browse the full range in our knife collection, pair it with a wooden chopping board, or keep the edge in shape with one of the Horl knife sharpeners.
