Santoku Knife

This santoku knife handles the everyday work of the kitchen: slicing, dicing, and chopping vegetables, meat, and fish. The blade is built from two steels. A hard SLD steel core takes and holds a sharp edge, while a softer stainless steel outer layer wraps and protects it. The chestnut handle goes through a patented semi-charcoaling process that makes it water resistant and naturally antibacterial.

The knife is handmade in Sanjo, in Niigata, a town known for blacksmithing since the 1600s. The maker started in 1948 making shears and sickles for farming, then moved into kitchen knives as demand for well-made household tools grew.

Because the SLD steel is high in carbon, hand wash only with mild dish soap and a soft sponge, and dry the blade and handle thoroughly after each use. Clean it right away after cutting anything acidic like citrus. Sharpen regularly, at least every three months. Handle color may vary slightly from piece to piece, as each is natural wood.

Measurements:
Length: 12" (7" blade)

Material:
SLD steel core, stainless steel outer, chestnut handle