Nomi Baby Santoku Knife Ember

NOMI Kitchen Baby Santokukniv 120 mm Bucket

Baby Santoku from NOMI Kitchen is a smaller version of the brand's signature knife. It is light, agile and developed for precision work where control and sharpness are the focus. Perfect when you want to finely chop garlic, slice ginger and lime, divide small tomatoes or prepare strawberries. It also works great for larger tasks such as trimming meat, deboning chicken or serving cheese on the charcuterie board. A knife for everyday life in the kitchen, 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 on hand. 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 provides plenty of room for the fingers and makes the work both comfortable and precise. The core of VG10 steel is hardened to 62 HRC for long-lasting sharpness and high wear resistance. The blade has a lightly sandblasted finish and is engraved with the NOMI Kitchen logo.

The handle is made of bio-based resin, which is partly made from vegetable waste. The black, yellow, white marbled finish makes each knife unique and gives it a vibrant expression.

The handle is made in Italy, the blade is forged and assembled in China and each knife is finally 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: 100g

Core steel: VG10

Outer steel: 430 stainless steel

Hardness: 62 HRC (Rockwell)

Slipvinkel: 15°

Bio-based resin handle with stainless steel hex screws

Handle made in Italy

Blade forged and assembled in China

Final assembly by hand in Stockholm

Each handle has a unique marbled pattern and minor variations in color and pattern may occur.

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 ceramic. Store the knife in a knife block, on a magnetic strip or with a blade guard. For the best possible sharpness, professional sharpening every six to twelve months is recommended, as well as regular maintenance with a whetstone.