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Tom Douglas by Pinzon Kai 7-Inch Stainless-Steel Santoku Knife
Tom Douglas by Pinzon Kai 7-Inch Stainless-Steel Santoku Knife
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Online Retail Price: $29.99
Our Price: $15.99
Save: $14 (47%)

UPC: 805319045298

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  • Product Features
  • Product Description
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Product Features

  • 7-inch Japanese-style cook’s knife for thinner slicing and dicing
  • Made of high-carbon stainless steel for superior edge retention
  • Blade is honed to a "shaving-sharp" edge
  • Nonslip black polymer handle provides control, comfort, and reduced hand fatigue
  • Dishwasher-safe; made in Japan
Award-winning chef-restaurateur Tom Douglas, renowned cutlery manufacturer Kai, and introduce a line of superior cutlery that will inspire home chefs and build confidence in the kitchen. This 7-inch santoku is a Japanese cook's (or chef's) knife, featuring a low-tip style with a broad blade. The cutting edge is minimally curved, so it provides less rocking action than a European-style cook's knife. For straight-down, ultra-thin slicing and precise chopping, it's superb. Tom Douglas by Pinzon cutlery is made of high-carbon stainless-steel for excellent edge retention, and each blade is honed to a shaving-sharp edge. Co-polymer handles, with bolsters, provide a comfortable grip and reduce hand fatigue. Combine this versatile santoku with other knives in the Tom Douglas by Pinzon line, including the chef’s knife, paring knife, bread knife, and boning knife, all manufactured by Kai. These knives are safe for the dishwasher.

Kai kitchen knives have a 700-year history, with a lineage dating back to Japan’s famous samurai sword-making city of Seki. One principle, nokaji (blacksmith's) spirit, has been consistently upheld by Kai. "The nokaji strives to make blades that are suited to the daily lives of people by bringing to bear on the task all his craftsmanship and all his heart."

Tom's Tips


  • The santoku is better than a chef’s knife for ultra-thin slicing of less-dense vegetables such as onions and mushrooms.
  • The texture of this knife’s handle provides great control.
  • Never scrape a knife across the cutting board. Scraping dulls your knife quickly. Gather your prep with a board scraper.


About Tom Douglas

Tom Douglas is an American chef, restaurateur, and writer. He is well known for helping to define Northwest cuisine and igniting the Seattle restaurant scene, winning the James Beard Award for Best Northwest Chef in 1994. Since 1989, Tom has opened five of Seattle’s most popular restaurants: Dahlia Lounge; the Greek-inspired Lola; Serious Pie pizzeria; Palace Kitchen; and Pike Place Market’s iconic seafood restaurant, Etta’s. He also owns Dahlia Bakery, famous for its Triple Coconut Cream Pie.

Tom is the author of Tom Douglas' Seattle Kitchen, named Best American Cookbook by the James Beard Foundation, Tom's Big Dinners, and I Love Crab Cakes! He bested Masaharu Morimoto in an episode of Iron Chef America and was named 2008 Bon Appétit Restaurateur of the Year.

Tom is currently working with on an exclusive line of kitchen and dining products, aimed at building confidence in the kitchen.

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