Chefs knife: Kengata Santoku

The first classic kitchen knife I made. The design has a bit of western touch to it. The blade is 2 mm thin and has a Japanese knife inspired shape. The handle is made out of ultra-hard Ziricote wood and has a very ergonomic heel. The liners are white and grey multicolor paper micarta.

My blogpost how I made this knife is here.


  • Steel: 1.2510 or 100MnCrW4 or O1-Stahl
  • Length: 277 mm
  • Blade length:  167 mm
  • Blade width: 46 mm
  • Blade Thickness: 2 mm
  • Grip: Ziricote wood, treated with linseed oil
  • Liners: self made paper micarta liners in grey and white
  • Pins: three 5 mm steel pins