Material: White steel #2/Shirogami No.2
Handle: Buffalo Magnolia Handle
Blade type: Double-edged
Blade length: 155mm
Origin: Tosa City in Kochi prefecture
The Santoku, which translates in to English as either “three-purpose” or “three virtues”, gained this name because it is well suited to cutting meat, fish, and vegetables. Santoku knives are often recommended as a multi-purpose kitchen knife for home cooks, and it is more commonly found in Japanese households than Gyuto knives.
Shirogami No.2 has minimal impurities and a very fine grain structure, so it is ideal for fine cutting tools such as Japanese traditional-style knives. Despite being a ‘simple’ carbon steel, Shirogami No.2 has very good edge retention and it is also very easy to re-sharpen. Recommended for first-time users of Japanese traditional-style knives.
It is a kitchen knife finished by black forging, which is a traditional Japanese manufacturing method. A double-edged type with steel in the center and soft iron on both sides. Yasuki Steel White No. 2 is used for the steel, an octagonal buffalo handle is placed on the handle, and the black surface is filed to create a high-class type.
■Please do not use the knife in a twisting motion.
■Please use the correct knife when cutting bone, frozen or hard items.
■Please note that the images are of the sample products. Colour, weight, pattern and size can differ as each product is handmade.
■Please use a soft plastic or wooden cutting board to protect the blades edge.
■Please don’t heat or cool rapidly as it may change the structure of the steel.
■Please don’t hesitate to contact us for further enquiries.