The Santoku (Japanese for "three virtues" or "three uses") is Japan's original all-purpose knife. It slices. It dices. It minces. But the Tojiro Shirogami Santoku's virtues don't stop there. Santokus, as with most Japanese cutlery, are thin, lightweight, and usually have a 12 to 15 degree shoulder, making for effortless slices through almost anything. These properties angles also mean that it is critical for blade makers to increase the hardness of their steel so edge retention is maintained and "rolling" of the thin cutting edge is mitigated. The Tojiro Shirogami Santoku blade is made from a traditional reactive carbon steel called Shirogami (White #2), which means that it takes a great sharp edge, and keeps it too. It's called "reactive" because it changes colors if you cut acidic food - a characteristic many enthusiasts exploit for aesthetic appeal. Often carbon steel knives are clad with another steel to make them less reactive. This knife is clad in Shirogami as well, making for a rustic "kurouchi" finish, but which is just as reactive as its core. This particular knife is a classic example of the santoku form, with a flat edge and a sheepsfoot blade design that essentially draws the spine ("backstrap") down to the front, curving in an angle approaching 60 degrees at the point. This knife slices, dices and minces very well, but beware that santokus have limited rocking action. This line is constructed with a D-shaped Ho wood handle and a plastic ferrule, which only partly explains how such a great knife comes at such a great price!
Weight: 4.2 ounces
Blade Length: 170 mm (6.75")
Overall Length: 305 mm (12")
Thickness at Heel: 3.8 mm
Blade Height: 46.8 mm
Please note we can only ship Tojiro knives in the USA.
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