Santoku means three virtues, and this 190mm version from Yahiko lives up to the name as an all-purpose blade built for slicing, dicing, and mincing with equal ease. Its shorter, flatter profile and gentle sheep's foot tip make it a natural fit for cooks who want a single knife that handles almost everything on the board.
The blade is made with top-shelf carbon steel, Blue #2. It's finished with kurouchi and has stainless cladding. The octagonal magnolia handle and black buffalo horn ferrule give it a refined look. Yahiko builds this line exclusively for us out of Tosa, Japan, with the same attention to fit and finish found across their range.
Care Instructions: Blue #2 is reactive steel. Wipe it dry after use and after washing to prevent rust. Hand wash and dry the blade rather than running it through a dishwasher, and avoid cutting through bones or frozen foods, which can chip the edge. A quality water stone is all you need to bring the edge back when it is time to sharpen.Maker: Yahiko
Location: Tosa, Japan
Edge Steel: Blue #2 Carbon Steel
Finish: Kurouchi
Edge Grind: Double Bevel, Even Grind
Handle: Octagonal Magnolia
Ferrule: Black Buffalo Horn
Weight: 5.2 oz (148 g)
Blade Length: 196 mm
Total Length: 355 mm
Spine Thickness at Base: 3 mm
Blade Height: 49 mm
HRC: 62
The blade is made with top-shelf carbon steel, Blue #2. It's finished with kurouchi and has stainless cladding. The octagonal magnolia handle and black buffalo horn ferrule give it a refined look. Yahiko builds this line exclusively for us out of Tosa, Japan, with the same attention to fit and finish found across their range.
Care Instructions: Blue #2 is reactive steel. Wipe it dry after use and after washing to prevent rust. Hand wash and dry the blade rather than running it through a dishwasher, and avoid cutting through bones or frozen foods, which can chip the edge. A quality water stone is all you need to bring the edge back when it is time to sharpen.
