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The Cuisine::pro Damashiro "Try Me" Santoku Knife (5"/12.5 cm) offers the performance of a full-size santoku in a compact, more agile format. A balanced build supports precise, controlled cuts and confident handling for detailed prep tasks.
Its shorter blade enhances manoeuvrability while maintaining the versatile utility expected from a santoku. Purchase this compact santoku to experience precise, balanced performance in an easy-to-handle knife.
Compact versatility — Delivers the capability of a full-size santoku in a 5"/12.5 cm format, ideal when you want powerful performance without the length of a larger blade.
Agile control — Shorter blade improves manoeuvrability, helping you guide each cut with accuracy and confidence during detailed preparation.
Balanced handling — Designed for precision and balance, supporting steady, comfortable cuts that feel controlled from start to finish.
Everyday utility — Versatile santoku profile suits a wide range of prep tasks, from fine work to general chopping and slicing in the kitchen.
Care made simple — Hand-wash only; dry immediately. Maintain the edge with regular honing and occasional sharpening for long-lasting performance.
Height: 0.748 in
Width: 1.8898 in
Depth: 10.315 in
Premium Japanese Steel: Fully forged, Japanese Stainless Steel 420J2
High Design: Each Damascus-inspired blade has been sharpened with a traditional Japanese leather sharpening process
Precision Tapering: Double-bevel blade is tapered to a 15-20 degree angle
Engineered for Performance: Ice-hardened and tempered to meet 53 HRC on the Rockwell Hardness scale
Balanced Construction: Crafted from one seamless piece of stainless steel with weighted hollow handles
Built to Last: Backed by the Cuisine::pro® Lifetime guarantee
Hand-wash with mild soap and warm water. Rinse and dry immediately. Do not place in dishwasher. Maintain sharp edge with regular use of a honing or sharpening steel. Sharpen blades, as needed, with a sharpener or by a professional. With regular honing and proper care, knives should not require sharpening more than once per year. Avoiding cutting on hard surfaces such a stone, metal and glass.
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