Green Man Knives

Fine, hand-crafted knives for field and forest, kitchen and workshop.

Fusion Santoku

from £276.00
A picture of my hand-forged 'Seiyo' santoku general purpose chef's knife with a yew handle and saya, (wooden sheath), to keep your knife safe when not in use.
A picture of my hand-forged and hand made 'Seiyo' santoku general purpose chef's knife with an English walnut handle and saya, (wooden sheath), to keep your knife safe when not in use.
A picture of my hand-forged and hand made 'Seiyo' santoku general purpose chef's knife with an African blackwood handle and saya, (wooden sheath), to keep your knife safe when not in use.
A picture of my hand made 'Seiyo' santoku general purpose chef's knife with a yew handle
A picture of my hand-forged and hand made 'Seiyo' santoku general purpose chef's knife with a yew handle in it's saya, (wooden sheath), to keep your knife safe when not in use.
A picture of my hand-forged and hand made 'Seiyo' santoku general purpose chef's knife with an English walnut handle in it's saya, (wooden sheath), to keep your knife safe when not in use.
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Fusion Santoku

from £276.00

The Santoku is designed as a general-purpose chef’s knife with a blade 170mm long.

Knives in my Fusion range are a fusion of traditional knife designs from East and West. They have the very popular Japanese blade shapes but a full tang for Western kitchens.

The high-carbon steel blades are differentially hardened for a harder, sharper cutting edge and a softer, toughening spine.

For the blade, you have the following options:

  • high-carbon steel (26C3)

  • stainless steel (14C28N)

  • Damascus steel (Inox).

Please begin your selection below to customise your knife. Further choices will appear in the pop-up window once you click the 'Purchase' button.

More Info ↓

Blade Material:
Wooden Sheath (Saya):
Quantity:
Add To Cart

The Santoku is designed as a general-purpose chef’s knife with a blade 170mm long.

Knives in my Fusion range are a fusion of traditional knife designs from East and West. They have the very popular Japanese blade shapes but a full tang for Western kitchens.

The high-carbon steel blades are differentially hardened for a harder, sharper cutting edge and a softer, toughening spine.

For the blade, you have the following options:

  • high-carbon steel (26C3)

  • stainless steel (14C28N)

  • Damascus steel (Inox).

Please begin your selection below to customise your knife. Further choices will appear in the pop-up window once you click the 'Purchase' button.