Svord Kiwi Santoku Chef's Knife 7-1/2" Carbon Steel Blade, Black Polycarbonate Handle - SVORD-KS


Retail Price: $59.95 | You Save: $21.00 (35%)
Part #: SVOKS | Svord Knives
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SVOKS: Kiwi Santoku Chef's Knife
The Kiwi Santoku Chef's Knife features a 7-1/2" Swedish high carbon tool steel full tang blade measuring 12" overall. The molded black polycarbonate handle has a red liner between the scales and the blade making for a better looking and better feeling knife. It has a very solid feel and is quite comfortable in the hand. As with all carbon steel blades, be sure to wipe knife completely dry before storing otherwise it will rust. Designed and produced by Bryan Baker.
  • All Svord knives utilize the best Swedish High Carbon Tool Steel available
  • All Svord knives are individually hardened and tempered using a unique and time honored secret heat treatment process
  • Each Svord knife is hand ground on a water cooled stone
  • The Baker "Convex" edge is a "razor" factory edge, providing superb "out of box" performance
  • Blade Length: 7-1/2"
  • Blade Material: Swedish High Carbon Tool Steel
  • Overall Length: 12"
  • Handle Material: Black Polycarbonate
  • Weight: 6.3 oz.
  • Made in New Zealand

UPC Code: 194003

Zytel Handles
Zytel Handles
A nylon polymer that is lightweight and extremely durable, Zytel can be shaped and textured to provide excellent grip.
4.143 (7 reviews)
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4 out of 5
Apr 20, 2016
Pros: Sharpness, Sharpenability, Design
Cons: None
nice knife for the money
You need to know a little something about knives if you plan to make this purchase. This is a carbon steel knife it will rust. Most kitchen knives are made of 420 or 440 stainless produced by stamping a finished product, these are very inexpensive steels. The bottom line is stainless knives do not sharpen well and will not hold an edge. Its true you that you can throw one in the sink for a few days with no rust issues. The more carbon in a knife the harder it can become during the heat treat process. A knife like this with high carbon content will hold an edge for a long time with just a little care: However this is an entry level kitchen knife, very good knives run into the hundreds of dollars each. Never put a knife in the sink or dishwasher, when the edge of the knife comes in contact with something harder than a wooden cutting board the "feather" on the knife edge may be damaged and some sharpening is required. (the same is true with a stainless knife). When finished with a kitchen knife wipe it clean with a damp cloth and the high carbon steels require a little cooking oil to prevent rust. However a little surface rust wont hurt it. I use olive oil. Over the years i have given or thrown all of my stainless knives away with the exception of the Japanese vg-10 knives and have kept only the high carbon ones.
5 out of 5
Russell G
Mar 31, 2015
Pros: Overall Quality, Design, Sharpenability, Sharpness, Construction, Material Quality, Durability
Cons: None
A great new tool for the kitchen
Knife came razor sharp and is easy to sharpen when you need to. I would have preferred a nice wood handle but the one it came with is ideal for cleanliness. When you consider the price, this is a great buy. It came well packaged and sent promptly. recomended to all!
5 out of 5
Meadow Lands
Mar 29, 2015
Pros: Overall Quality, Design, Sharpenability, Sharpness, Construction, Material Quality, Durability
Cons: None
Excellent Steel!!
I love the primitive look to this blade! The blade steel, sharpness, and balance of the handle to blade is excellent. It is carbon steel, so just wipe it dry and put a little oil on it periodically and you will have no problem with rust. A great blade at a great price!
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