Nomi Santoku Knife Ember

NOMI Santokukniv 165 mm Ember

The Santoku knife was the very first knife developed by NOMI and took over two years to perfect every detail. Today, it is the brand's signature knife and a go-to tool for everything from vegetables and herbs to meat and fish.

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 165mm long blade has a core of VG10 steel hardened to 62 HRC for an exceptionally sharp and long-lasting edge. 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 knife is designed for a natural pinch grip with the balance point placed just in front of the handle for high precision and a comfortable feel in the hand.

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: 165 mm

Blade dimensions: 165 × 46 × 2 mm

Handle: 123 × 26 × 16 mm

Total length: 298 mm

Weight: 196g

Core steel: VG10

Outer steel: 430 stainless steel

Hardness: 62 HRC (Rockwell)

Bio-based resin handle with stainless steel rivets

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.