Lightweight, easy to handle, with a perfectly balanced blade thickness, this knife from the Tojiro Basic series is an excellent choice for everyday kitchen use, offering an outstanding price-to-quality ratio.
The name Santoku translates to “three virtues”, referring to its versatility for cutting meat, fish, and vegetables. This knife is ideal for home kitchens, but is also frequently chosen by professional chefs who prefer shorter blades.
VG10 steel boasts excellent properties for kitchen knife making. Thanks to advanced processing technology and the long-standing expertise of Tojiro, this steel is optimized to its full potential, making these knives exceptionally long-lasting in sharpness and easy to re-sharpen.
The handle is designed in a European style, made from Pakkawood, which is water-resistant and ensures a comfortable grip. It is highly hygienic, secured with three stainless steel rivets.
Specifications:
Manufacturer: Tojiro
Blade type: Santoku
Blade length: 165 mm
Total length: 285 mm
Knife weight: 130 g
Edge type: Double bevel
Spine thickness: 1.6 mm
Steel: VG10
Hardness HRC: 61±1
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
