One of the best steels in the world for one of the finest knives, featuring a Yakell motif on a completely black blade.
In Japanese, the term “santoku” literally means “three good things,” referring to the three essential kitchen tasks: slicing, chopping, and mincing.
VG10 steel, containing 1% carbon, provides exceptional corrosion resistance, with a Rockwell hardness of 61 HRC. Its 15% chromium ensures superior wear and corrosion resistance, while cobalt minimizes impact damage, and molybdenum enhances toughness.
The cutting angle is extremely sharp and durable, delivering precision performance.
The blade is crafted from VG10 Damascus steel, with a black DLC (Diamond Like Carbon) coating, adding further resistance and aesthetic appeal.
The handle is made from two-tone black and red Pakkawood (composite material), offering resistance to temperature and humidity variations.
It features an inlaid Samurai family crest, adding a distinctive touch of traditional Japanese symbolism.
A perfectly crafted knife, worthy of accompanying you in the kitchen.
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
Send request
