The Yahiko AUS-8 Santoku 180mm is a practical, well-balanced kitchen knife that delivers excellent performance at a very approachable price. These knives are made exclusively for us by a respected Japanese maker and are designed to be dependable daily drivers that combine clean styling with strong cutting performance. The satin-finished blade pairs nicely with the rich red pakka wood handle, giving the knife a professional look while providing a comfortable, secure grip.
The blade is made from AUS-8 stainless steel, a reliable Japanese alloy known for its balance of sharpness, toughness, corrosion resistance, and easy sharpening. It takes a keen edge and is forgiving enough for everyday kitchen use, making it a great choice for both new cooks and experienced users. The santoku profile offers excellent control and versatility, with a slightly flatter edge that works well for chopping vegetables, slicing proteins, and general kitchen prep. The grind is thin behind the edge for smooth, efficient cutting performance. As with most thin Japanese knives, avoid cutting through bones, frozen foods, or twisting the blade during cuts to prevent edge damage.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use with wood or rubber cutting boards and hone or sharpen periodically to maintain peak performance.Maker: Yahiko
Construction: Roll Forged, Mono Steel
Made in Japan
Edge Steel: AUS-8 Stainless Steel
Weight: 6.2 oz (174 g)
Edge Length: 180 mm
Total Length: 300 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
Handle: Red Pakka Wood, Western
The blade is made from AUS-8 stainless steel, a reliable Japanese alloy known for its balance of sharpness, toughness, corrosion resistance, and easy sharpening. It takes a keen edge and is forgiving enough for everyday kitchen use, making it a great choice for both new cooks and experienced users. The santoku profile offers excellent control and versatility, with a slightly flatter edge that works well for chopping vegetables, slicing proteins, and general kitchen prep. The grind is thin behind the edge for smooth, efficient cutting performance. As with most thin Japanese knives, avoid cutting through bones, frozen foods, or twisting the blade during cuts to prevent edge damage.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use with wood or rubber cutting boards and hone or sharpen periodically to maintain peak performance.
