The santoku - meaning three virtues - is one of the most versatile formats in a Japanese kitchen, equally capable with vegetables, proteins, and general prep work. TOJIRO brings that format to the Reigetsu line - formerly called Fuji Narihira - in a stamped mono steel construction using 4116 Molybdenum Vanadium stainless steel, with all finishing and quality inspection completed at the Sanjo City factory. Initial grinding and heat treatment are done in China.
What makes this santoku stand out is the profile: at a 2mm spine, the blade is noticeably thin and light, which translates directly to precise, effortless cutting on the board. The 166mm blade is a practical length for most prep tasks, and the 44mm blade height provides solid knuckle clearance. The black micarta scales are durable and low maintenance. This is the kind of knife that overdelivers at its price point - a lean, sharp everyday driver that earns its place next to much more expensive options in the block.
What Customers Are Saying: Reviewers highlight how well this knife cuts for the price, noting the thin profile makes it noticeably easier to use on onions, peppers, and similar produce. Those looking for a low-maintenance knife as a daily workhorse find it a strong fit. One reviewer flagged minor handle fit and finish issues at the tang, which is worth knowing going in.
Care Instructions: 4116 stainless is low maintenance. Hand wash and dry after use. Avoid the dishwasher. Sharpen on quality water stones when needed.
What makes this santoku stand out is the profile: at a 2mm spine, the blade is noticeably thin and light, which translates directly to precise, effortless cutting on the board. The 166mm blade is a practical length for most prep tasks, and the 44mm blade height provides solid knuckle clearance. The black micarta scales are durable and low maintenance. This is the kind of knife that overdelivers at its price point - a lean, sharp everyday driver that earns its place next to much more expensive options in the block.
What Customers Are Saying: Reviewers highlight how well this knife cuts for the price, noting the thin profile makes it noticeably easier to use on onions, peppers, and similar produce. Those looking for a low-maintenance knife as a daily workhorse find it a strong fit. One reviewer flagged minor handle fit and finish issues at the tang, which is worth knowing going in.
Care Instructions: 4116 stainless is low maintenance. Hand wash and dry after use. Avoid the dishwasher. Sharpen on quality water stones when needed.
- Formerly Called Fuji Narihira
- Manufacturer: TOJIRO
- Line: Reigetsu
- Location: Finishing Work in Sanjo City, Japan
- Initial Manufacturing: China
- Construction: Stamped, Mono Steel
- Steel: 4116 (Molybdenum Vanadium Blended)
- Handle: Yo (Western)
- Scales: Black Micarta
- Weight: 6.0 oz (170 g)
- Blade Length: 166 mm
- Total Length: 294 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 44 mm
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval)
Great Blade - Rough Handle, January 21, 2026Posted By: Tony
Was looking for a softer steel knife as a beater, and this knife if perfect. Good size and shape, came very sharp, and doesn't have to be treated as carefully as other Japanese knives.
Only complaint in the handle quality is a little lacking. The butt of the handle is not flush. The tang pokes out past the handle and can catch things. Doesn't affect much, but slightly disappointing.
Overall still a great knife. If you are just looking for a knife to cook with, and not interested in harder steel and the maintenance that comes with it, just pick this up and know your knife is nicer than 99% of home cooks.
Was looking for a softer steel knife as a beater, and this knife if perfect. Good size and shape, came very sharp, and doesn't have to be treated as carefully as other Japanese knives.
Only complaint in the handle quality is a little lacking. The butt of the handle is not flush. The tang pokes out past the handle and can catch things. Doesn't affect much, but slightly disappointing.
Overall still a great knife. If you are just looking for a knife to cook with, and not interested in harder steel and the maintenance that comes with it, just pick this up and know your knife is nicer than 99% of home cooks.
Surprisingly Good Posted By: Raul Rojas
47 people found this review helpful
I wasn’t expecting much for the price, and upon handling I thought it was too light, but it’s become one of my go-to knives. Because of its very thin profile and good out of the box sharpness, it’s very easy and quick to make thin cuts on onions, peppers, etc. I would absolutely recommend it for someone looking for a lightweight knife that cuts well and precisely. The only downside is that it doesn’t come with the typical Japanese chef knife box.
47 people found this review helpful
I wasn’t expecting much for the price, and upon handling I thought it was too light, but it’s become one of my go-to knives. Because of its very thin profile and good out of the box sharpness, it’s very easy and quick to make thin cuts on onions, peppers, etc. I would absolutely recommend it for someone looking for a lightweight knife that cuts well and precisely. The only downside is that it doesn’t come with the typical Japanese chef knife box.
