Night Train Series 7” Santoku Knife - 67 Layer Damascus Steel
Regular price$189.00
Sale price$189.00Regular price
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Night Train Series 7” Santoku Knife - 67 Layer Damascus Steel
Regular price$189.00
Sale price$189.00Regular price
Unit price
/
Product Description
Craftsmanship & Specifications
Meet the Night Train Series 7” Santoku Knife — a bold, compact kitchen knife built around a 181mm 67-layer Damascus steel blade with a VG10 core.
The Santoku shape gives you a broad 54mm blade with plenty of cutting surface, while the 9–12° edge angle per side provides the fine edge geometry specified for this knife. At 190g, it keeps the overall build manageable for everyday kitchen preparation.
Finished with a distinctive Maple & Resin handle, the Night Train Santoku brings together a striking Damascus blade and a standout handle design without overcomplicating what this knife is about: chopping, slicing, dicing and getting through everyday prep.
What Is This Knife For?
The 7” Santoku is a versatile kitchen knife for everyday food preparation. Its 181mm blade is suited to chopping, slicing and dicing ingredients, making it a practical choice when you want a compact Santoku rather than a longer chef knife.
Best For
Chopping vegetables and herbs
Slicing ingredients
Dicing ingredients
Everyday kitchen preparation
Cooks who prefer a compact 7” blade
Key Features
67-Layer Damascus Steel — A layered Damascus blade with a VG10 core, giving the knife its distinctive Damascus appearance.
7” / 181mm Santoku Blade — A compact blade with a 54mm width and 2.0mm thickness.
Fine 9–12° Edge — Manufacturer-specified edge angle of 9–12° per side.
Maple & Resin Handle — A distinctive combination of Maple and Resin.
60±2 HRC — Manufacturer-specified blade hardness.
190g Net Weight — Lightweight enough to maintain a compact overall build.
313mm Total Length — 181mm blade with a 132mm handle.
Care & Use
For best care, hand wash and dry the knife after use. Use it on a suitable cutting board and avoid using the blade for prying, twisting or tasks outside normal kitchen preparation.
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Frequently Asked Questions
What is a Santoku knife used for?
Santoku translates from Japanese as "three virtues", a reference to the three core tasks the knife excels at: chopping, slicing, and dicing. It's a fitting name for a blade designed to handle the bulk of everyday kitchen prep in one package.
What does "Santoku" mean?
Santoku translates from Japanese as "three virtues", a reference to the three core tasks the knife excels at: chopping, slicing, and dicing. It's a fitting name for a blade designed to handle the bulk of everyday kitchen prep in one package.
How is a Santoku different from a chef's knife?
The main difference is in the blade shape. A chef's knife has a curved belly suited to rocking cuts. A Santoku has a flatter profile with a slightly downward-curving tip, which makes it better suited for push-cutting and pull-cutting in straight, controlled strokes. The Santoku is also typically shorter and lighter, which many cooks prefer for speed and manoeuvrability during prep.
Can a Santoku replace a chef's knife?
For most everyday kitchen preparation, yes. A 7-inch Santoku is well suited to chopping, slicing and dicing vegetables, boneless meat and fish. Its shorter, lighter blade can provide good control and manoeuvrability during everyday prep. An 8-inch chef's knife may be a better choice if you regularly prepare large roasts, larger ingredients or prefer a longer blade.
What is the return or warranty policy for this knife?
Chef Supply Co stands by its products and all Chef Supply Co branded products are backed by our limited lifetime warranty. Products not branded Chef Supply Co only carry a 12 month warranty unless the otherwise advised by the manufacturer.
We cover any faults of materials or workmanship at our discretion.
Can this knife cut through bones or frozen foods?
We recommend using a cleaver or specialty knife for bones or frozen items. Using a standard kitchen knife may damage the blade.
Is this knife dishwasher-safe?
We recommend handwashing to protect the blade’s edge and maintain the handle’s integrity. Dishwashers can dull the blade and damage the handle over time.
How should I sharpen this knife?
You can use a whetstone, honing rod, or professional sharpener. Regular honing maintains the edge, while sharpening restores it when dull.
What’s the best way to store this knife?
Store it in a knife block, magnetic strip, blade guard, or sheath to keep the edge protected and prevent accidents.
