Nomi Baby Santoku Knife Eggshell

NOMI Kitchen Baby Santoku Knife 120 mm Eggshell

Baby Santoku from NOMI Kitchen is a smaller version of the brand's signature knife. It is light, flexible and developed for precision work where control and sharpness are the focus. Perfect for mincing garlic, slicing ginger and lime, dividing small tomatoes or preparing strawberries. It also works great for larger tasks such as trimming meat, deboning chicken or serving cheese on the charcuterie tray. A knife for all days of life in the kitchen, quite simply! 

NOMI Kitchen was founded in Stockholm by food and design enthusiasts with the ambition to create kitchen utensils that are as beautiful to use as they are to have in front of you. Each knife combines thoughtful form, carefully selected materials and function to become a natural part of the kitchen.

The knife is based on the same characteristic silhouette as NOMI's classic santoku knife, but has a thinner blade and a wider profile that gives plenty of room for the fingers and makes work both comfortable and precise. The VG10 steel core is hardened to 62 HRC for long-lasting sharpness and high wear resistance. The blade has a light sandblasted finish and is engraved with NOMI Kitchen's logo.

The handle is made of bio-based resin which is partly produced from vegetable residues. 
The handle is made in Italy, the blade is forged and assembled in China and each knife is finished assembled by hand in NOMI Kitchen's studio in Stockholm.

Product information

Blade length: 120 mm

Blade dimensions: 120 × 36 × 1.6 mm

Handle: 110 × 22 × 20 mm

Total length: 235 mm

Weight: 100 g

Core steel: VG10

Outer steel: 430 stainless steel

Hardness: 62 HRC (Rockwell)

Grinding angle: 15°

Bio-based resin handle with stainless steel hex screws steel

Care advice

Always wash the knife by hand and dry it immediately after use. Use a wooden or plastic cutting board and avoid hard surfaces such as glass, marble or ceramics. Store the knife in a knife block, on a magnetic strip or with a blade guard. For the best possible sharpness, professional sharpening is recommended every six to twelve months as well as regular maintenance with a sharpening steel.