{"title":"Santoku Knives - Japanese kitchen knives for meat, fish \u0026 vegetables","description":"\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eJapanese Santoku Knives - The all-purpose kitchen knife for meat, fish, and vegetables\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Santoku is Japan's most widely used kitchen knife - and its name tells you exactly why. \"Santoku\" translates as \"three virtues,\" a reference to the three tasks the knife was built to handle with equal ease: cutting meat, preparing fish, and chopping vegetables. With a shorter, wider blade than a \u003c\/span\u003e\u003ca href=\"\/collections\/gyuto\"\u003e\u003cspan\u003eGyuto\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e and a flatter cutting edge than most Western chef's knives, the Santoku suits a push-cutting style that is fast, precise, and low-fatigue - making it a natural first Japanese knife for home cooks and a reliable workhorse for professional kitchens alike.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eSantoku Knife, blade, shape, size, and edge geometry - What to know before you buy\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Santoku has a distinctive profile: a straight spine that curves gently downward toward the tip, a nearly flat cutting edge, and a wide blade that gives plenty of knuckle clearance when working on a board. Blade lengths typically run from 160 mm to 180 mm, making the Santoku noticeably more compact than a standard Gyuto - easier to manoeuvre in smaller kitchens or for cooks who prefer a lighter, more agile knife in hand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMost Santoku knives in our collection are ground to a double-bevel edge, sharpened symmetrically on both sides at 15°–17° per side - a geometry that delivers excellent sharpness while remaining accessible to right- and left-handed users. Many blades also feature a Granton edge: a row of small hollow-ground dimples along the blade face that reduce friction and prevent food from sticking during slicing, particularly useful when working with fish, soft cheese, or thin-sliced vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSteel choice shapes the character of the knife significantly. \u003c\/span\u003e\u003ca href=\"\/collections\/stainless-steel\"\u003e\u003cspan\u003eStainless steel\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e Santoku knives are the most practical for everyday home use - corrosion-resistant, easy to maintain, and forgiving of less frequent sharpening. \u003c\/span\u003e\u003ca href=\"\/collections\/stainless-clad-steel\"\u003e\u003cspan\u003eStainless-clad steel\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e combines a high-carbon core (often VG-10 or Aogami) with a stainless outer layer, offering the sharpness and edge retention of carbon steel with better protection against rust. \u003c\/span\u003e\u003ca href=\"\/collections\/damascus-steel\"\u003e\u003cspan\u003eDamascus steel\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e Santoku knives layer multiple steels together to produce a visible pattern on the blade - striking aesthetics alongside strong performance. For those who want maximum sharpness and are comfortable with regular maintenance, \u003c\/span\u003e\u003ca href=\"\/collections\/iron-clad-steel\"\u003e\u003cspan\u003eiron-clad steel\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e with a reactive high-carbon core develops a natural patina over time and takes an exceptionally fine edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eBest Japanese Santoku knife brands - Masakage, Tsunehisa, Takeshi Saji, and more\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOur Santoku collection draws from blacksmiths across Japan's major knife-making regions. \u003c\/span\u003e\u003ca href=\"\/collections\/masakage\"\u003e\u003cspan\u003eMasakage\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e produces knives in the Echizen tradition, with a focus on hand-forged high-carbon blades that balance excellent performance with understated, functional aesthetics. \u003c\/span\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003e\u003cspan\u003eTsunehisa\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e offers a strong range of stainless and stainless-clad Santoku knives that represent exceptional value - well-finished, properly ground, and reliable for daily use. \u003c\/span\u003e\u003ca href=\"\/collections\/takeshi-saji\"\u003e\u003cspan\u003eTakeshi Saji\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e, also based in Echizen, is known for visually striking Damascus and iron-clad blades with carefully considered handle work, making his knives as appealing to look at as they are to use. For those drawn to more traditional geometry, \u003c\/span\u003e\u003ca href=\"\/collections\/masamoto\"\u003e\u003cspan\u003eMasamoto\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e brings over 150 years of Tokyo craftsmanship to its Santoku line.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHow to sharpen a Santoku Knife - Choosing the right whetstone\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Santoku's double-bevel edge is straightforward to maintain on a whetstone. For regular upkeep, a \u003c\/span\u003e\u003ca href=\"\/collections\/combination-whetstones\"\u003e\u003cspan\u003ecombination whetstone\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e pairing a #1000 face for edge setting with a #3000 or #6000 face for refinement covers the full sharpening process in a single stone. Cooks who want a higher-polish finish - particularly on VG-10 or powder steel blades - benefit from finishing on a dedicated \u003c\/span\u003e\u003ca href=\"\/collections\/fine-whetstones\"\u003e\u003cspan\u003efine whetstone\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e in the #6000–#8000 range. If the blade has been neglected or shows visible chipping, starting on a \u003c\/span\u003e\u003ca href=\"\/collections\/coarse-whetstones\"\u003e\u003cspan\u003ecoarse whetstone\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e before moving to the combination stone restores the edge geometry efficiently.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMaintain a consistent angle of 15°–17° per side. A \u003c\/span\u003e\u003ca href=\"\/collections\/sharpening-accessories\"\u003e\u003cspan\u003esharpening angle guide\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e is helpful while building muscle memory, especially for those new to freehand whetstone technique.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eSantoku Knife FAQ - Most Common questions answered\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3 dir=\"ltr\"\u003e\n\u003cspan\u003eWhat is a Santoku knife used for?\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA Santoku knife is designed for three core tasks: cutting meat, preparing fish, and chopping vegetables. Its flat edge and wide blade make it particularly well suited to push-cutting - a fast, efficient technique for slicing, dicing, and mincing on a board.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\n\u003cspan\u003eWhat is the difference between a Santoku and a Gyuto?\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Santoku is shorter, wider, and has a flatter cutting edge than a Gyuto. This makes it better suited to push-cutting and quick vegetable prep, while the Gyuto's curved belly and pointed tip favour rocking cuts and longer slicing strokes. A Gyuto also handles larger cuts of meat more comfortably due to its extra length.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\n\u003cspan\u003eWhat blade length should I choose for a Santoku knife?\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMost Santoku knives range from 160 mm to 180 mm. A 165 mm blade is the most common and suits the majority of home kitchens. If you frequently prep large volumes of vegetables or work with bigger ingredients, a 180 mm blade offers slightly more reach.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\n\u003cspan\u003eIs a Santoku knife good for beginners?\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYes - the Santoku is one of the most approachable Japanese knives for those new to Japanese cutlery. Its compact size, double-bevel edge, and intuitive push-cutting style make it easy to pick up, and it handles the full range of everyday kitchen tasks without requiring specialist technique.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\n\u003cspan\u003eWhat steel is best for a Santoku knife?\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eStainless and stainless-clad steels are the most practical for home use - they're corrosion-resistant and require less maintenance. High-carbon cores like VG-10 or Aogami deliver superior sharpness and edge retention. Damascus and iron-clad options suit those who want exceptional cutting performance and are comfortable with regular whetstone maintenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\n\u003cspan\u003eWhat is the Granton edge on a Santoku knife?\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Granton edge refers to a row of small hollow-ground dimples along the blade face. These reduce surface friction and prevent food from sticking to the blade during slicing - particularly useful when cutting fish, soft cheese, or thin vegetable slices.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eHow do I sharpen a Santoku knife at home?\u003c\/h3\u003e\n\u003cp\u003eUse a whetstone rather than a pull-through sharpener, which removes too much material and can damage the geometry of a thin Japanese blade. Sharpen at 15°–17° per side on a #1000 grit face, then refine on a #3000 or #6000 face. A combination whetstone covers both steps in a single tool.\u003cbr\u003e\u003c\/p\u003e","products":[{"product_id":"akifusa-santoku-16-5-cm-aogami-super","title":"Akifusa Santoku 16.5 cm Aogami Super","description":"\u003cp\u003eThe Akifusa Migaki Santoku has a 165 mm blade and is perfect for a wide range of uses. It is perfect for chopping and cutting meat, fruit and vegetables. Santoku kitchen knives are the most commonly used knives in Japanese kitchens today.\u003c\/p\u003e\n\u003cp\u003eAkifusa knives, made of Aogami Super steel, provide excellent cutting feedback. Their quality is on par with many other more expensive knives. The Migaki Aogami Super line's durability is unparalleled, ensuring that your knives stay sharp and cutting-edge. The carbon steel called Aogami Super is used to produce cores, which are then covered with additional layers of stainless steel. This affects the performance and ease of maintenance of knives in this series. The blades are heat-treated to achieve a high degree of hardness of 64 +\/- 1 HRC. The Migaki Aogami Super collection combines subtle design with a high-quality finish and attention to every detail. The knife handle is D-shaped. It is made of rosewood and finished with a pakka wood ferrule. It provides a secure and comfortable grip during everyday use. In this price range, Akifusa knives are the obvious choice.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e Akifusa\u003cbr\u003e\u003cstrong\u003eOrigin (Made in):\u003c\/strong\u003e Japan\u003cbr\u003e\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Santoku knife\u003cbr\u003e\u003cstrong\u003eBlade length:\u003c\/strong\u003e 16.7 cm\u003cbr\u003e\u003cstrong\u003eTotal knife length:\u003c\/strong\u003e 31.0 cm\u003cbr\u003e\u003cstrong\u003eBlade width at the handle:\u003c\/strong\u003e 4.7 cm\u003cbr\u003e\u003cstrong\u003eBlade width in the middle:\u003c\/strong\u003e 4.2 cm\u003cbr\u003e\u003cstrong\u003eBlade thickness at the handle:\u003c\/strong\u003e 2.1 mm\u003cbr\u003e\u003cstrong\u003eBlade thickness in the middle:\u003c\/strong\u003e 2.0 mm\u003cbr\u003e\u003cstrong\u003eHandle length:\u003c\/strong\u003e 12.6 cm\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e rosewood, pakka wood ferrule\u003cbr\u003e\u003cstrong\u003eSteel type:\u003c\/strong\u003e Aogami Super core (high carbon), stainless steel cladding\u003cbr\u003e\u003cstrong\u003eBlade finish:\u003c\/strong\u003e Migaki\u003cbr\u003e\u003cstrong\u003eHardness:\u003c\/strong\u003e 63+\/-1 HRC\u003cbr\u003e\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 120 g\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":53052399681866,"sku":"AKIS165AS","price":160.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/Akifusa-AS-Santoku-165mm-p-1200px.jpg?v=1760444030"},{"product_id":"takamura-santoku-17-cm-chromax","title":"Takamura Santoku 17 cm Chromax","description":"\u003cp\u003eYou will find that the Takamura Santoku kitchen knife with a 170 mm blade is extremely handy and can be used for a wide range of culinary tasks. It is the Japanese equivalent of a classic chef's knife.\u003c\/p\u003e\u003cp\u003eTakamura Chromax Japanese knives are known for their perfect workmanship and very high quality. They combine functionality with attention to detail in a highly successful way. The core is made of Chromax stainless steel surrounded by soft steel for protection. Chromax is the best new steel for making kitchen knives. It is easy to sharpen and stays sharp for a long time. Takamura's goal was to produce a series of knives with high cutting performance, and he has certainly achieved this. The collection's unique hammered look is achieved through a special finishing method called Tsuchime. The blades have been hardened to a hardness of 60-62 HRC. Their exceptional sharpness is due to hand sharpening and the fact that they are very thin. The handle, made from black pakka wood, fits perfectly with the whole. Each knife is packaged in a decorative gift box.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications:\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Santoku knife\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e Chromax core, stainless steel cladding\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e pakka wood\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade hardness:\u003c\/strong\u003e 60-62 HRC\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 29.6 cm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 17 cm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade width:\u003c\/strong\u003e 4.5 cm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 1.6 mm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 120 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Takamura","offers":[{"title":"Default Title","offer_id":53088613368138,"sku":"TCHRS170","price":93.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/Takamura-Chromax-no-bolster-Santoku-p-1200px.jpg?v=1760815584"},{"product_id":"masutani-kokuryu-santoku-17-cm-vg-10","title":"Masutani Kokuryu Santoku 17 cm VG-10","description":"\u003cp\u003eThe Masutani Kokuryu Santoku Japanese knife is the most versatile knife you can buy. It is perfect for chopping and cutting vegetables, fruit, and meat. Its blade is 165 mm long. This type of knife is a popular addition to many Japanese kitchens.\u003c\/p\u003e\u003cp\u003eMasutani handcrafted kitchen knives are the product of a skilled blacksmith from Echizen, Fukui Prefecture. They are comparable to much more expensive knives, offering excellent value for money. The core of each knife is made of high-carbon stainless steel called VG-10. This makes it very durable. The blade is surrounded by 31 layers of Damascus steel finished with a special Tsuchime technique, which gives it a beautiful hammered effect. The blades undergo a heat treatment process, resulting in a hardness of 61-62 HRC. Their sharpness is retained for a long time – that's an additional advantage. The handle is made of pakka wood, renowned for its high resistance to moisture and temperature. Masutani knives are unmistakable thanks to their striking blue hue. They are a must-have for all home cooking enthusiasts. They are perfect for anyone just starting out with Japanese knives.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications:\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e Masutani\u003cbr\u003e\n\u003cstrong\u003eOrigin (Made in):\u003c\/strong\u003e Japan, Echizen\u003cbr\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e Santoku knife\u003cbr\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 17 cm\u003cbr\u003e\n\u003cstrong\u003eTotal knife length:\u003c\/strong\u003e 29.5 cm\u003cbr\u003e\n\u003cstrong\u003eBlade width at the handle:\u003c\/strong\u003e 4.7 cm\u003cbr\u003e\n\u003cstrong\u003eBlade width in the middle:\u003c\/strong\u003e 4.2 cm\u003cbr\u003e\n\u003cstrong\u003eBlade thickness at the handle:\u003c\/strong\u003e 1.8 mm\u003cbr\u003e\n\u003cstrong\u003eBlade thickness in the middle:\u003c\/strong\u003e 1.7 mm\u003cbr\u003e\n\u003cstrong\u003eHandle length:\u003c\/strong\u003e 12.0 cm\u003cbr\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e blue pakka wood, riveted\u003cbr\u003e\n\u003cstrong\u003eSteel type:\u003c\/strong\u003e VG-10 core (stainless), cladding (stainless)\u003cbr\u003e\n\u003cstrong\u003eBlade finish:\u003c\/strong\u003e Tsutchime (hammered), 31-layer Damascus\u003cbr\u003e\n\u003cstrong\u003eBlade hardness:\u003c\/strong\u003e 61+\/-1 HRC\u003cbr\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003cbr\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 141 g\u003c\/p\u003e","brand":"Masutani","offers":[{"title":"Default Title","offer_id":53088614678858,"sku":"MASKS165","price":96.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/Masutani-Kokuryu-Santoku-p-1200px.jpg?v=1760815605"},{"product_id":"tsunehisa-morado-santoku-16-5-cm-aogami-super","title":"Tsunehisa Morado Santoku 16.5 cm Aogami Super","description":"\u003cp\u003eThe Tsunehisa Morado Santoku knife is a highly versatile Japanese knife with a 165-mm blade length. It is perfect for cutting and chopping various products, from meat to fruit and vegetables. Santoku knives have dominated Japanese home kitchens in recent years.\u003c\/p\u003e\n\u003cp\u003eThe Tsunehisa Morado series of professional knives is made from high-quality carbon steel called Aogami Super. This collection's knives are of the highest quality and durability, ensuring excellent performance. Their cutting power and ability to maintain a high level of sharpness are additional advantages. The Aogami Super steel core is clad with stainless steel, ensuring unparalleled effectiveness in kitchen work and effortless maintenance. Heat treatment increases each blade's hardness to a level of 63 +\/- 1 HRC. The traditional Kurouchi finish is worth noting. The black part on the upper side of the blade protects it and emphasizes the classic Japanese style. The knives from the Tsunehisa Morado collection are unique because they are hand-forged. This process gives the blades a distinctive finish and prevents food from sticking. Rosewood – Morado – is the wood of choice for the oval handle, which features a pakka wood ferrule.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Santoku knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e Aogami Super steel core, stainless steel cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Morado rosewood, pakka wood ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 63 HRC +\/- 1\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 30.4 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 16.5 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade width:\u003c\/strong\u003e 4.5 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 2.0 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 135 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":53088616284490,"sku":"TSUMS165AS","price":141.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/Tsunehisa-AS-Kuro-Santoku-p-1200px.jpg?v=1760815663"},{"product_id":"tsunehisa-migaki-santoku-knife-16-5-cm-aogami-super","title":"Tsunehisa Migaki Santoku Knife 16.5 cm Aogami Super","description":"\u003cp\u003eThe Japanese knife with a 165 mm blade – Tsunehisa AS Migaki Santoku – is a versatile kitchen tool that has gained popularity in recent years. Santoku knives are used in Japanese kitchens, but not only there. They are perfect for various tasks, such as chopping and cutting meat, as well as vegetables and fruit.\u003c\/p\u003e\n\u003cp\u003eWhen starting your adventure with carbon steel knives, it is worth choosing representatives of the Tsunehisa AS Migaki collection. They are of excellent quality and are characterized by durability and a high degree of sharpness and cutting aggression. The knives are made of Aogami Super carbon steel, which forms the core, surrounded by successive cladding of stainless steel. This affects the effectiveness of kitchen tasks when using Tsunehisa AS Migaki knives, as well as the ease of their maintenance. As a result of heat treatment, the manufacturer also achieves a high degree of hardness, which is 63 +\/- 1 HRC. This exceptionally successful series of knives combines high-quality workmanship, attention to detail, and a beautiful and subtle design. It can certainly be recommended and considered noteworthy, especially in the given price range. What's more, each knife has a comfortable, D-shaped handle that guarantees a secure grip. It is made of rosewood and finished with a decorative Pakka wood ferrule.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e Tsunehisa\u003cbr\u003e\u003cstrong\u003eOrigin (Made in):\u003c\/strong\u003e Japan\u003cbr\u003e\u003cstrong\u003eKnife type:\u003c\/strong\u003e Santoku knife\u003cbr\u003e\u003cstrong\u003eBlade length:\u003c\/strong\u003e 16.5 cm\u003cbr\u003e\u003cstrong\u003eTotal knife length:\u003c\/strong\u003e 30.4 cm\u003cbr\u003e\u003cstrong\u003eBlade width at the handle:\u003c\/strong\u003e 4.7 cm\u003cbr\u003e\u003cstrong\u003eBlade width in the middle:\u003c\/strong\u003e 4.3 cm\u003cbr\u003e\u003cstrong\u003eBlade thickness at the handle:\u003c\/strong\u003e 2.1 mm\u003cbr\u003e\u003cstrong\u003eBlade thickness in the middle:\u003c\/strong\u003e 2.0 mm\u003cbr\u003e\u003cstrong\u003eHandle length:\u003c\/strong\u003e 12.6 cm\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e rosewood, pakka wood ferrule\u003cbr\u003e\u003cstrong\u003eSteel type:\u003c\/strong\u003e Aogami Super core (high carbon), stainless steel cladding\u003cbr\u003e\u003cstrong\u003eBlade finish:\u003c\/strong\u003e Migaki\u003cbr\u003e\u003cstrong\u003eHardness:\u003c\/strong\u003e 63+\/-1 HRC\u003cbr\u003e\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 126 g\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":53088618217802,"sku":"TMS165AS","price":148.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/Tsunehisa-AO-Santoku-p-1200px.jpg?v=1760815712"},{"product_id":"tsunehisa-nami-santoku-16-5-cm-aus10","title":"Tsunehisa Nami Santoku 16.5 cm AUS10","description":"\u003cp\u003eThe Tsunehisa Nami Santoku has a blade length of 165 mm. It is a Japanese kitchen knife for universal use. Santoku has gained popularity in recent years and can often be found in private kitchens in Japan. It is perfect for chopping and cutting various products, especially meat, as well as vegetables and fruit.\u003c\/p\u003e\n\u003cp\u003eThe entire successful Nami knife series is hand-forged in Japan, more specifically in the Tosa region. These knives have blades made of unique Damascus steel, whose 33 layers surround a stainless steel core – AUS-10. Its properties contribute to the high durability of each core, and it is also known for its good sharpness retention. During production, the blades undergo a heat treatment process, which results in a hardness of 61 +\/- 1 HRC. They have a high-polish finish, and the name of the collection, Nami, comes from the word “wave,” because the pattern on Damascus steel can be associated with ocean waves. This gives Nami kitchen knives a unique look. Their handles are made from a single piece of Japanese oak and perfectly reflect the traditional Japanese style.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Santoku knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e AUS-10 steel core, Damascus steel cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Japanese oak\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 61 HRC +\/- 1\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 29.6 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 16.5 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade width:\u003c\/strong\u003e 4.5 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 1.9 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 149 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":53088621035850,"sku":"TNS165AUS10","price":170.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/Tsunehisa-Nami-Santoku-p-1200px.jpg?v=1760815758"},{"product_id":"masakage-yuki-santoku-16-5-cm-shirogami-2","title":"Masakage Yuki Santoku 16.5 cm Shirogami #2","description":"\u003cp\u003eThe handy Masakage Yuki Santoku Knife has a blade length of 165 mm. It is suitable for a variety of kitchen tasks. It is the Japanese equivalent of a classic chef's knife.\u003c\/p\u003e\n\u003cp\u003eThe unique Masakage Yuki knives are handmade by master craftsman Yoshimi Kato from Takefu Knife Village. Takayuki Shibata is responsible for sharpening them. The core of these knives is made of Shirogami #2 carbon steel and is covered with stainless steel on both sides (this is a San Mai construction). During the heat treatment, the blades achieve a high level of hardness, of approx. 62-63 HRC. The delicate Nashiji finish gives the blades an elegant character. The unique geometry of the cutting edge ensures a smooth cut. Magnolia wood is used to make the oval-shaped handle, while the ferrule decorating it is made of red Pakka wood. The white and red color scheme, together with the snow effect provided by the Nashiji finish, gives the knives a wintry look (the name of the collection, Yuki, means “snow”). Handcrafting also gives them a unique character.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e- Blade:\u003c\/strong\u003e Shirogami #2 steel core clad with stainless steel\u003cbr\u003e\u003cstrong\u003e- Handle:\u003c\/strong\u003e magnolia wood, pakkawood ferrule\u003cbr\u003e\u003cstrong\u003e- Hardness:\u003c\/strong\u003e 62-63 HRC\u003cbr\u003e\u003cstrong\u003e- Overall length:\u003c\/strong\u003e 320 mm\u003cbr\u003e\u003cstrong\u003e- Blade length:\u003c\/strong\u003e 170 mm\u003cbr\u003e\u003cstrong\u003e- Blade width:\u003c\/strong\u003e 46 mm\u003cbr\u003e\u003cstrong\u003e- Blade thickness:\u003c\/strong\u003e 3.7 mm\u003cbr\u003e\u003cstrong\u003e- Grind:\u003c\/strong\u003e symmetrical double bevel\u003cbr\u003e\u003cstrong\u003e- Weight:\u003c\/strong\u003e approx. 125 g\u003c\/p\u003e","brand":"knivesofjapan.com","offers":[{"title":"Default Title","offer_id":53088625295690,"sku":"MASYS165S2","price":201.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/Masakage-Yuki-Santoku-p-1200px.jpg?v=1760815884"},{"product_id":"hado-junpaku-urushi-santoku-180-mm-shirogami-1","title":"Hado Junpaku Urushi Santoku 180 mm Shirogami 1","description":"\u003cp\u003eThe Hado Junpaku Urushi Santoku multi-purpose kitchen knife with a 180 mm blade is useful for many culinary tasks. With its help, chopping and cutting become truly enjoyable activities.\u003c\/p\u003e\n\u003cp\u003eThe exquisite kitchen knives from the Hado Junpaku collection are manufactured in successive stages of a manual process. One of these stages is the forging of the blade, which is carried out by Yoshikazu Tanaka, while the subsequent stages involve finishing and sharpening, which are the responsibility of Tadataka Maruyama. The core of Shirogami #1 carbon steel, also known as White #1, is surrounded by protective cladding made of stainless steel. As a result of hardening, the knives acquire a high hardness of up to 63-64 HRC. In addition, both hardening and heat treatment of the steel contribute to the additional advantages of the knives in this series – they are very easy to sharpen, and retain their sharpness for a long time. The lacquered handle, with its beautiful octagonal shape, is made of oak wood.\u003c\/p\u003e\n\u003cp\u003eHado is a brand that produces excellent kitchen knives that meet the needs of the most demanding users. They are perfect for professional chefs, as well as amateur cooks who appreciate the artistry of Japanese blacksmithing.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eType: Santoku knife\u003c\/li\u003e\n\u003cli\u003eBlade length: 180 mm\u003c\/li\u003e\n\u003cli\u003eTotal length: 320 mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 45 mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 2.1 mm\u003c\/li\u003e\n\u003cli\u003eHandle: lacquered oak\u003c\/li\u003e\n\u003cli\u003eSteel: Shirogami#1 core, stainless steel cladding\u003c\/li\u003e\n\u003cli\u003eHRC: 63-64\u003c\/li\u003e\n\u003cli\u003eGrind: double bevel\u003c\/li\u003e\n\u003cli\u003eWeight: 128 grams\u003c\/li\u003e\n\u003cli\u003eBlacksmith: Yoshikazu Tanaka\u003c\/li\u003e\n\u003cli\u003eSharpener: Tadataka Maruyama\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":53094511935818,"sku":"1000105","price":454.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/101134-Hado-Junpaku-Urushi-Santoku-180mm-Shirogami-1.jpg?v=1760890903"},{"product_id":"hado-ginsan-k-santoku-180-mm","title":"HADO Ginsan K-Santoku 180 mm","description":"\u003cp\u003eThe Hado Ginsan Santoku multi-purpose kitchen knife, with a blade length of 180 mm, is particularly suitable for chopping and slicing. It has an attractive, dark blade and provides feedback when used.\u003c\/p\u003e\n\u003cp\u003eThe excellent Hado Ginsan series of kitchen knives is famous for being handmade – Shogou Yamatsuka is responsible for forging the blades, while Tadataka Maruyama is responsible for finishing and sharpening them. Made of Ginsan (Silver#3) steel, the core is surrounded by cladding made of stainless steel. Hardening gives the blades a high level of hardness, reaching 62-63 HRC. This, together with the heat treatment of the steel, makes them exceptionally easy to sharpen. In addition, each knife remains incredibly sharp for a long time. The octagonal handle is made of beautiful cherry wood. It is extremely handy and tastefully crafted.\u003c\/p\u003e\n\u003cp\u003eHado Japanese kitchen knives are recommended in particular for professional chefs who expect the highest quality and functionality, as well as for home cooking enthusiasts who appreciate the craftsmanship of Japan.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eType: Santoku knife\u003c\/li\u003e\n\u003cli\u003eBlade length: 180 mm\u003c\/li\u003e\n\u003cli\u003eTotal length: 318 mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 45 mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 2 mm\u003c\/li\u003e\n\u003cli\u003eHandle: cherry wood\u003c\/li\u003e\n\u003cli\u003eSteel: Ginsanko core (Silver #3), stainless steel cladding\u003c\/li\u003e\n\u003cli\u003eHRC: 62-63\u003c\/li\u003e\n\u003cli\u003eGrind: double bevel\u003c\/li\u003e\n\u003cli\u003eWeight: 132 grams\u003c\/li\u003e\n\u003cli\u003eBlacksmith: Shogou Yamatsuka\u003c\/li\u003e\n\u003cli\u003eSharpener: Tadataka Maruyama\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":53094553190730,"sku":"1000075","price":359.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/101063-HADO-Ginsan-K-Santoku-180mm.jpg?v=1760891064"},{"product_id":"hado-ginsan-urushi-kijiro-k-santoku-165-mm","title":"HADO Ginsan Urushi Kijiro K-Santoku 165 mm","description":"\u003cp\u003eThe Hado Ginsan Kijiro Santoku kitchen knife, with a blade length of 180 mm, is extremely versatile. It has a beautiful, dark blade, which makes cutting and chopping a real pleasure.\u003c\/p\u003e\n\u003cp\u003eThe entire collection of outstanding quality Hado Ginsan Kijiro knives is handmade. The blades are made by blacksmith Shogou Yamatsuka, while Tadataka Maruyama is responsible for their finishing and sharpening. One of their greatest advantages is the Ginsan (Silver #3) steel core, which is surrounded by stainless steel cladding. Hardening plays an important role in the production process, resulting in knives with a hardness of 62-63 HRC. The heat treatment of the steel and the aforementioned hardening make these blades easy to sharpen and keep them sharp for an exceptionally long time. The knives in this series have an octagonal cherry wood handle. It is comfortable and aesthetically pleasing, and its beauty is enhanced by a Japanese lacquer called Kijiro.\u003c\/p\u003e\n\u003cp\u003eHado is a brand of knives recommended for demanding people who work professionally in the kitchen. It is also a great choice for all home cooking enthusiasts who value the highest quality and beauty of Japanese craftsmanship.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eType: Santoku knife\u003c\/li\u003e\n\u003cli\u003eBlade length: 180 mm\u003c\/li\u003e\n\u003cli\u003eTotal length: 320 mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 45 mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 2 mm\u003c\/li\u003e\n\u003cli\u003eHandle: cherry wood, Kijiro lacquer\u003c\/li\u003e\n\u003cli\u003eSteel: Ginsanko core (Silver #3), stainless steel cladding\u003c\/li\u003e\n\u003cli\u003eHRC: 62-63\u003c\/li\u003e\n\u003cli\u003eGrind: double bevel\u003c\/li\u003e\n\u003cli\u003eWeight: 127 grams\u003c\/li\u003e\n\u003cli\u003eBlacksmith: Shogou Yamatsuka\u003c\/li\u003e\n\u003cli\u003eSharpener: Tadataka Maruyama\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":53095341195594,"sku":"1000049","price":390.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/101020-HADO-Ginsan-Urushi-Kijiro-K-Santoku-165mm.jpg?v=1760896262"},{"product_id":"masashi-nashiji-santoku-165-mm-shirogami-2","title":"Masashi Nashiji Santoku 165 mm Shirogami #2","description":"\u003cp\u003eThe Masashi Nashiji Santoku Shirogami #2 knife, measuring 165 mm, is multi-purpose. It will be indispensable for many different tasks in the kitchen.\u003c\/p\u003e\n\u003cp\u003eMasashi-san makes these knives 100 percent by hand, forging the steel himself, grinding and sharpening it, and attaching the handle.\u003c\/p\u003e\n\u003cp\u003eManufactured using the SAN-MAI technique, the Masashi Nashiji Shirogami#2 series knives have blades composed of 3 layers. Each knife has an extremely hard core forged from Shirogami#2 carbon steel. Soft stainless steel is used to make the outer layers that protect the core. The blades are extremely flexible and durable thanks to the use of the SAN-MAI technique. Heat treatment guarantees that the knives achieve a very high hardness of 62-64 HRC. The finish of the Nashiji blade ensures that the knives will feature a unique, Japanese design. The typically Japanese, traditional octagonal handle, in the “WA” style, is made of light magnolia wood. This makes it comfortable to hold for both right- and left-handed users.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e Masashi Yamamoto\u003cbr\u003e\u003cstrong\u003eOrigin (Made in):\u003c\/strong\u003e Sanjo, Japan\u003cbr\u003e\u003cstrong\u003eKnife type:\u003c\/strong\u003e Santoku knife\u003cbr\u003e\u003cstrong\u003eBlade length:\u003c\/strong\u003e 16.5 cm\u003cbr\u003e\u003cstrong\u003eTotal knife length:\u003c\/strong\u003e 30.3 cm\u003cbr\u003e\u003cstrong\u003eBlade width at the handle:\u003c\/strong\u003e 5.0 cm\u003cbr\u003e\u003cstrong\u003eBlade width in the middle:\u003c\/strong\u003e 4.5 cm\u003cbr\u003e\u003cstrong\u003eBlade thickness at the handle:\u003c\/strong\u003e 3.7 mm\u003cbr\u003e\u003cstrong\u003eBlade thickness in the middle:\u003c\/strong\u003e 2.0 mm\u003cbr\u003e\u003cstrong\u003eHandle length:\u003c\/strong\u003e 12.6 cm\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e magnolia wood, buffalo horn ferrule\u003cbr\u003e\u003cstrong\u003eSteel:\u003c\/strong\u003e Shirogami#2 core (high carbon), SUS410 stainless steel cladding\u003cbr\u003e\u003cstrong\u003eBlade finish:\u003c\/strong\u003e Nashiji\u003cbr\u003e\u003cstrong\u003eHardness:\u003c\/strong\u003e 63+\/-1 HRC\u003cbr\u003e\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 140 g\u003c\/p\u003e","brand":"Masashi Yamamoto","offers":[{"title":"Default Title","offer_id":53095341818186,"sku":"MNS165","price":227.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/100992-Masashi-Nashiji-Santoku-165mm-Shirogami-2.jpg?v=1760896317"},{"product_id":"masashi-nashiji-black-santoku-165-mm-sld","title":"Masashi Nashiji Black Santoku 165 mm SLD","description":"\u003cp\u003eUsed for many kitchen tasks, the Masashi SLD Black has a blade length of 165 mm. With this versatile, dark blade, cutting and chopping will be a pure delight.\u003c\/p\u003e\n\u003cp\u003eThe knives are made entirely by Masashi-san himself. The master forges the steel, applies the polish, and sharpens the knives.\u003c\/p\u003e\n\u003cp\u003eForged using the SAN-MAI technique, the Masashi SLD Series knives have a three-layer blade with an extremely hard core. It is made of SLD steel, while the outer layers are made of soft, rust-resistant steel. They protect the core. The blades provide flexibility and durability thanks to the SAN-MAI technique. During heat treatment, the knives achieve an extremely high level of hardness – 60-62 HRC. The unique Japanese look of these knives is ensured by the Kurouchi blade finish. The traditional Japanese octagonal handle also attracts attention. 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Cutting and chopping with this beautiful, dark blade will always be a pleasure.\u003c\/p\u003e\n\u003cp\u003eMuneishi is an extremely professional and well-known series of knives, widely appreciated for their excellent blade profile. A unique production technique called Warikomi is used in the manufacture of these kitchen products. It involves using soft iron cladding surrounding a hard core of Aogami #2 carbon steel. As a result, the knife blades gain extraordinary hardness, reaching a level of 63-64 HRC. This is due to the hardening and heat treatment, which also makes Muneishi knives easy to sharpen. This process also guarantees that they stay sharp for longer. The beautiful, aesthetic black finish of the Kurouchi blade provides a unique, raw style. 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It is the Japanese equivalent of a standard chef's knife.\u003c\/p\u003e\n\u003cp\u003eThe Takamura Chromax collection of Japanese knives includes perfectly crafted, high-quality products. They are an example of how exceptional practicality can be successfully combined with attention to every detail of workmanship. The knives have a core forged from Chromax stainless steel, which is surrounded by soft steel that serves a protective function. Chromax is a new steel used in the production of kitchen knives, which is fairly easy to sharpen, and at the same time, retains its sharpness for a long time. The well-known manufacturer, Takamura, decided to produce a line of kitchen knives with high cutting performance, and it should certainly be considered highly successful. The blades in this series are subjected to a finishing technique called “Tsuchime,” which gives them a unique, hammered look. During heat treatment, the hardness of the blade reaches 60-62 HRC. The knives in this collection are extremely sharp, which is evident from the very first use. This is due to the fact that they are sharpened by hand and that their blades are exceptionally thin. Takamura Chromax also stands out with its perfectly matched handle, which is made of light Pakka wood. 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They combine functionality with meticulous workmanship and finish. The hard core is made of VG-10 stainless steel, which is a high-carbon steel designed specifically for the manufacture of kitchen knives. It is characterized by sharpness, resistance to discoloration, and high durability. The core is protected by soft steel, and the blades are finished using the “Tsuchime” technique, which gives them a striking, unique, hammered appearance. During heat treatment, their hardness increases to 60-62 HRC. The blades of these knives are also very thin and hand-sharpened. The wooden handle (made of Pakka wood) perfectly matches the character of the Takamura VG-10 collection. 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The heart of the knife is made of durable VG-10 stainless steel, surrounded by a beautiful 31-layer Damascus pattern, which not only adds character, but also contributes to long-lasting sharpness. The heat treatment increases the hardness of the blade to 61-62 HRC, ensuring long-lasting cutting performance. 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Modeled on the classic chef's knife, this Japanese product represents a combination of traditional craftsmanship and modern design.\u003c\/p\u003e\n\u003cp\u003eCreated in a small workshop in Echizen, Fukui Prefecture, Masutani knives are the result of masterful craftsmanship. Their uniqueness lies in the balance between price and quality, allowing them to compete with more expensive counterparts. The blade, veneered with VG-1 high-carbon stainless steel, is surrounded by layers of hammered steel, which not only catches the eye, but also provides exceptional durability. The hardness of 61 +\/- 1 HRC, achieved through heat treatment, guarantees that the knife will serve you for years while retaining its sharpness.\u003c\/p\u003e\n\u003cp\u003eThe handle, made of prestigious Pakka wood, not only offers comfort of use, but also resistance to changing kitchen conditions, such as moisture and high temperatures. 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Its \u003cstrong\u003eshorter, 13 cm blade\u003c\/strong\u003e provides exceptional control over cutting, making it an excellent choice for precision work and for those who prefer smaller knives. The \u003cstrong\u003eKo-Santoku\u003c\/strong\u003e is a smaller version of the classic Santoku – ideal for those who value convenience and maneuverability in the kitchen.\u003c\/p\u003e\n\u003cp\u003eThe knife is made of \u003cstrong\u003eVG-10 core\u003c\/strong\u003e, one of the best stainless steels used in Japanese blacksmithing. This steel, hardened to \u003cstrong\u003e61 HRC\u003c\/strong\u003e, guarantees long-lasting sharpness and high abrasion resistance. The core is surrounded by \u003cstrong\u003e31 layers of Damascus steel\u003c\/strong\u003e, which not only strengthens the structure of the blade, but also gives it a unique, wavy pattern. \u003cstrong\u003eThe hammered Tsuchime finish\u003c\/strong\u003e reduces food sticking to the blade surface, making kitchen work easier. Thanks to its \u003cstrong\u003edouble bevel\u003c\/strong\u003e, the knife is suitable for both right- and left-handed users.\u003c\/p\u003e\n\u003cp\u003eThe blade is extremely thin, with a thickness of only \u003cstrong\u003e1.8 mm at the handle\u003c\/strong\u003e, allowing for smooth and precise cutting. \u003cstrong\u003eThe balanced Ko-Santoku profile\u003c\/strong\u003e makes the knife suitable for both quick chopping and precise slicing of ingredients into thin slices.\u003c\/p\u003e\n\u003cp\u003eThe handle is made of \u003cstrong\u003eblue Pakka wood\u003c\/strong\u003e, which is highly resistant to moisture and mechanical damage. The ergonomic shape and \u003cstrong\u003eriveted Western-style construction (Yo-handle)\u003c\/strong\u003e ensure a secure grip and comfortable use. The \u003cstrong\u003e11 cm\u003c\/strong\u003e handle length makes the knife fit perfectly in your hand and allows for long-term work without fatigue.\u003c\/p\u003e\n\u003cp\u003e✔ \u003cstrong\u003eCompact Ko-Santoku knife\u003c\/strong\u003e – versatility and precision in one\u003cbr\u003e✔ \u003cstrong\u003eVG-10 core (61 HRC)\u003c\/strong\u003e – lasting sharpness and corrosion resistance\u003cbr\u003e✔ \u003cstrong\u003e31-layer Damascus steel\u003c\/strong\u003e – beautiful design and reinforced blade structure\u003cbr\u003e✔ \u003cstrong\u003eTsuchime hammered finish\u003c\/strong\u003e – less sticking of cut ingredients\u003cbr\u003e✔ \u003cstrong\u003eLow weight (106 g) and slim geometry\u003c\/strong\u003e – easy maneuverability and lightness of work\u003cbr\u003e✔ \u003cstrong\u003eErgonomic Pakka wood handle\u003c\/strong\u003e – comfort and durability\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eMasutani Kokuryu Ko-Santoku 13 cm\u003c\/strong\u003e is the perfect tool for chefs looking for a \u003cstrong\u003eprecise, lightweight, and perfectly balanced knife\u003c\/strong\u003e for everyday use. 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The elegance and durability of Ohishi VG-5 knives make them a worthy addition to any professional kitchen space.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e Ohishi\u003cbr\u003e\u003cstrong\u003eOrigin (Made in):\u003c\/strong\u003e Japan\u003cbr\u003e\u003cstrong\u003eKnife type:\u003c\/strong\u003e Santoku knife\u003cbr\u003e\u003cstrong\u003eBlade length:\u003c\/strong\u003e 18.0 cm\u003cbr\u003e\u003cstrong\u003eTotal knife length:\u003c\/strong\u003e 30.0 cm\u003cbr\u003e\u003cstrong\u003eBlade width at the handle:\u003c\/strong\u003e 4.7 cm\u003cbr\u003e\u003cstrong\u003eBlade width in the middle:\u003c\/strong\u003e 4.2 cm\u003cbr\u003e\u003cstrong\u003eBlade thickness at the handle:\u003c\/strong\u003e 1.9 mm\u003cbr\u003e\u003cstrong\u003eBlade thickness in the middle:\u003c\/strong\u003e 1.6 mm\u003cbr\u003e\u003cstrong\u003eHandle length:\u003c\/strong\u003e 11.6 cm\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e pakka wood\u003cbr\u003e\u003cstrong\u003eSteel:\u003c\/strong\u003e VG-5 (stainless), stainless steel cladding\u003cbr\u003e\u003cstrong\u003eBlade finish:\u003c\/strong\u003e Migaki\u003cbr\u003e\u003cstrong\u003eHardness:\u003c\/strong\u003e 59-60 HRC\u003cbr\u003e\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 159 g\u003c\/p\u003e","brand":"Ohishi","offers":[{"title":"Default Title","offer_id":53096790491466,"sku":"OS180MVG5","price":110.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/dfdd0087f7602774182125033d1d504b.jpg?v=1760900268"},{"product_id":"kanetsugu-pro-j-santoku-knife-17-cm","title":"Kanetsugu Pro-J Santoku Knife 17 cm","description":"\u003cp\u003eA knife for most kitchen tasks, the Kanetsugu Pro-J Santoku, with a blade length of 170 mm, is the Japanese equivalent of a chef's knife.\u003c\/p\u003e\n\u003cp\u003eMr. Kawamura, manager of the Seki Kanetsugu brand, chose high-quality ZA-18 steel from the Japanese steelworks Aichi Steel Corporation for the production of “Pro-J” knives, which, compared to the well-known and popular VG-10 steel, has more carbon (1.20% vs. 1.05%), chromium (18.0% vs. 15.5%), molybdenum (1.50% vs. 1.20%), and cobalt (1.80% vs. 1.5%). As a result, ZA-18 steel can be hardened to higher values (hardness), while being resistant to chipping and retaining its sharpness better than VG-10.\u003c\/p\u003e\n\u003cp\u003eThe Kanetsugu Pro-J series knives are three-layer knives forged using the SAN-MAI technique, which means that the hard core of high-carbon ZA-18 steel is covered with soft AUS-2 stainless steel. Thanks to this construction, the blade is more flexible and completely rust-resistant. In addition, Kanetsugu Pro-J knives have a beautiful hammered finish called Tsuchime.\u003c\/p\u003e\n\u003cp\u003eThanks to heat treatment, these knives achieve a high hardness of 61+\/-1 on the Rockwell scale, and thanks to the use of the so-called “sub-zero treatment”, i.e., rapid cooling of the steel at -70°C, they have greater cutting aggression and remain sharp longer. The knives feature Kanetsugu's famous Hamaguri-ba convex blade profile, which provides excellent cutting performance and food separation.\u003c\/p\u003e\n\u003cp\u003eThe durable, black handle is made of laminated wood and reinforced with two rivets. 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This method means that the core of the knife is forged from hard, high-carbon “AUS-8” steel, which is then coated with soft SUS-410 steel. As a result, the hard AUS-8 core is protected by outer layers of soft SUS-410 steel, which also provides additional flexibility.\u003c\/p\u003e\n\u003cp\u003eDuring the heat treatment process, Miyabi Issin knives achieve a hardness of 57-58 HRC, which allows them to retain their sharpness for a long time and makes them easy to resharpen.\u003c\/p\u003e\n\u003cp\u003eThe handle is made of natural brown rosewood and reinforced with two rivets. The wood used to make the handle has been properly impregnated and is resistant to moisture and temperature. Miyabi Issin knives are recommended for both professionals and enthusiasts who are just beginning their adventure with Japanese knives.\u003c\/p\u003e\n\u003cp\u003eSeki Kanetsugu is one of the oldest manufacturers of kitchen knives in the city of Seki, Japan. 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The blades of these knives are forged from a single piece of AUS-8 stainless steel, using the “monosteel” technique. During hardening, the steel undergoes heat treatment, known as “sub-zero treatment,” during which the blades are rapidly cooled to -70°C. As a result, the blades achieve a hardness of 59+\/-1 HRC. These knives are distinguished by their very good cutting properties, which are due to proper heat treatment and a convex, “hamaguri ba” grind. It is worth noting that the finish of the knife and the fit of the handle are unmatched among other knives in a similar price range.\u003c\/p\u003e\n\u003cp\u003eThe handle is made of dark Pakka wood, which has been impregnated to make it completely moisture-resistant. The ergonomically contoured handle is very handy and provides a secure grip, even during long periods of work in the kitchen.\u003c\/p\u003e\n\u003cp\u003eSeki Kanetsugu is a manufacturer from the city of Seki in Japan, famous for the production of kitchen knives. 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Their blades are made of 33-layer Damascus steel, and the core is forged from VG-10 high-carbon stainless steel. During heat treatment, the knives undergo a “sub-zero treatment” process, which involves cooling the blade at -70°C, giving it a hardness of 61+\/-1 HRC. Rapid cooling of the steel makes the blade harder and keeps it sharp for longer.\u003c\/p\u003e\n\u003cp\u003eThe outer layers of the knife are made of beautiful 65-layer Damascus steel, polished to a high polish. Damascus steel, which encases the hard VG-10 steel core, protects it and gives the whole knife greater flexibility.\u003c\/p\u003e\n\u003cp\u003eThe comfortable handle is made of Spanish micarta — a material that is completely resistant to moisture and temperature changes, making it ideal for kitchen use. 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Its wide blade ensures comfortable cutting, making it ideal for working with both hard and soft products. The blade is made of \u003cstrong\u003eVG-10 steel\u003c\/strong\u003e and is extremely sharp, durable, and corrosion-resistant, ensuring longevity and ease of sharpening.\u003c\/p\u003e\n\u003cp\u003eThe unique, hammered finish and layered steel construction make the knife durable and resistant to damage, while maintaining its aesthetic appearance. The polishing surface of the blade minimizes friction, facilitating precise cutting. The \u003cstrong\u003ePakka wood handle\u003c\/strong\u003e is ergonomic and fits perfectly in the hand, ensuring comfort and a secure grip. 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This multi-purpose Japanese knife is equally at home in professional hands and in domestic use. Literally translated, Santoku means “three virtues,” and, in relation to a kitchen knife, this refers to its three main functions: slicing, dicing, and chopping.\u003c\/p\u003e\n\u003cp\u003eThe professional series of Japanese-style kitchen knives – Sakai Kikumori Gokujyo – is the result of the work of outstanding craftsmen, who forge and finish the knives in the traditional, manual way. The Warikomi lamination technique used by the manufacturer consists of covering a strong core of Yasuki White Hard Carbon Steel – 2 (Hagane), hard carbon steel core, with special cladding made of soft iron (Jigane). The hardening process used gives the blades a hardness of 62-63 HRC, and, together with the heat treatment of the steel, is responsible for one of the important advantages of Sakai Kikumori Gokujyo knives – their extraordinary ease and even feedback of sharpening. In addition, kitchen knives from this series retain their sharpness for an exceptionally long time.\u003c\/p\u003e\n\u003cp\u003eThe handy and comfortable handle is made of beautiful magnolia wood. It has a distinctive octagonal shape and is finished with a buffalo horn ferrule. The Sakai Kikumori Gokujyo kitchen knife collection combines the highest craftsmanship with precision and practicality. It is recommended for professional chefs, as well as amateur cooks who appreciate the qualities of Japanese craftsmanship. After use, it is recommended to wash and dry the knives, as they are not stainless.\u003c\/p\u003e\n\u003cp\u003eSakai Kikumori, a renowned manufacturer of kitchen knives in the Japanese market, has been operating since 1926. Its range includes professional knives that impress with their quality and features, resulting from many years of blacksmithing tradition, or more precisely, 600 years of knife production in Sakai. 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Thanks to its design, \u003cstrong\u003eKo-Santoku\u003c\/strong\u003e combines \u003cstrong\u003eease of use\u003c\/strong\u003e with high quality, making it an indispensable part of any kitchen.\u003c\/p\u003e\n\u003cp\u003eThe blade is made of \u003cstrong\u003eVG-1 steel\u003c\/strong\u003e, one of the best types of \u003cstrong\u003estainless steel\u003c\/strong\u003e, which ensures \u003cstrong\u003eexcellent hardness\u003c\/strong\u003e and long-lasting sharpness. VG-1 steel is corrosion-resistant, which makes it easy to keep the knife in good condition, even with daily use. The hardness of the blade is \u003cstrong\u003e61+\/-1 HRC\u003c\/strong\u003e, which makes the knife extremely durable and easy to sharpen. The \u003cstrong\u003eMigaki\u003c\/strong\u003e finish gives the blade an elegant, shiny appearance, emphasizing its high quality.\u003c\/p\u003e\n\u003cp\u003eThe knife's handle is made of \u003cstrong\u003ePakka wood\u003c\/strong\u003e, which ensures a \u003cstrong\u003ecomfortable grip\u003c\/strong\u003e and excellent control over the knife, even during intensive use. 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Its \u003cstrong\u003eexcellent balance and light weight\u003c\/strong\u003e (137 g) make cutting more intuitive and less tiring.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eTsunehisa Washiji Santoku 17 cm Oak SLD\u003c\/strong\u003e is a unique combination of tradition and modern technology that will meet the expectations of even the most demanding users. Thanks to its double bevel, it is suitable for both right- and left-handed users. 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Its dark blade makes chopping and cutting a pure delight.\u003c\/p\u003e\n\u003cp\u003eYoshida Hamono is a family brand with a long tradition of hand-forging knives and tools. Yoshida Hamono specializes in particular in forging kitchen knives from ZDP-189 powder steel.\u003c\/p\u003e\n\u003cp\u003eYoshida Black ZDP-189 kitchen knives are forged using the SAN-MAI technique, which means that the blade is three-layered, with a hard core made of ZDP-189 powder steel and outer layers made of stainless steel. Thanks to the SAN-MAI technique, the blades are durable and flexible. During the heat treatment process, these knives achieve a very high hardness of 65-67 HRC. The Kuro-uchi blade finish is unprocessed (black) steel, which gives these knives a unique, Japanese look. The blades also show traces of hand forging, slight dents, which makes each knife unique and one of a kind. The handles of these knives are in the traditional Japanese WA style, octagonal in shape, and suitable for both right- and left-handed users. 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Shogou Yamatsuka is responsible for forging the blades, while Tadataka Maruyama is responsible for finishing and sharpening. The blade is made of Ginsan (Silver #3) steel, and the core is surrounded by stainless steel cladding. The hardening gives the blade an impressive hardness of 62-63 HRC. This, combined with the heat treatment of the steel, makes them exceptionally easy to sharpen. In addition, each knife retains its incredible sharpness for a long time. The octagonal handle is made of beautiful walnut wood, which further emphasizes the product's handiness and elegance.\u003c\/p\u003e\n\u003cp\u003eHado Japanese kitchen knives are especially recommended for professional chefs who expect the highest quality and functionality. 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This Japanese knife is the equivalent of a classic chef's knife, offering precision and efficiency.\u003c\/p\u003e\n\u003cp\u003eMasakage Koishi knives are unique creations by Master Yoshimi Kato from the renowned Takefu Knife Village. They are distinguished by the use of Aogami Super Steel, which is used to make a hard core with a hardness of 63-65 HRC. The San Mai construction blades consist of this core, surrounded by two layers of stainless steel. The octagonal handle is made of cherry wood, and the decorative Pakka wood ferrule adds elegance. The name “Koishi” refers to stones, and the hammered finish of the blade (Tsuchime) resembles smooth river stones, which is the inspiration for the name of the collection.\u003c\/p\u003e\n\u003cp\u003eThis series is highly regarded among Masakage knives for its exceptional hardness and sharpness. Each knife is handmade, giving it a unique character and individuality. 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Cobalt Special is a unique steel similar to VG10, but reinforced in a unique way. Its fine grains in the steel structure allow for an extremely sharp blade, while maintaining ease of sharpening.\u003c\/p\u003e\n\u003cp\u003eThe distinctive blade profile is the hallmark of this master blacksmith's work, which is also impressive in the case of Raijin. The cutting edge is impressively sharp right from the start. The blade is combined with a solid, octagonal handle made of cherry wood and decorated with a red ferrule.\u003c\/p\u003e\n\u003cp\u003eThe blade profile has a universal shape that allows for both rocking motions and other cutting styles. The use of stainless steel makes it easy to keep the knife clean, even in a busy kitchen. However, it is primarily its aesthetics that attract attention at first glance, and Yu Kurosaki, as always, creates a true work of art. It is a tool that not only impresses with its quality of workmanship, but also provides an extraordinary experience during every culinary adventure.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eType: \u003c\/strong\u003eSantoku knife\u003cbr\u003e\u003cstrong\u003eBlade: \u003c\/strong\u003eCobalt Special steel core, stainless steel cladding\u003cbr\u003e\u003cstrong\u003eHandle: \u003c\/strong\u003eoctagonal, cherry wood\u003cbr\u003e\u003cstrong\u003eHardness:\u003c\/strong\u003e 63-64 HRC\u003cbr\u003e\u003cstrong\u003eTotal length: \u003c\/strong\u003e32 cm\u003cbr\u003e\u003cstrong\u003eBlade length: \u003c\/strong\u003e16.5 cm\u003cbr\u003e\u003cstrong\u003eBlade width: \u003c\/strong\u003e4.4 cm\u003cbr\u003e\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 2 mm\u003cbr\u003e\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003cbr\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003eapprox. 130 g\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":53135045722442,"sku":"YKRS165CS","price":275.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/00bba914f45c43cb31e883d913d13d45.jpg?v=1761311650"},{"product_id":"yu-kurosaki-fujin-santoku-16-5-cm-r2","title":"Yu Kurosaki Fujin Santoku 16.5 cm R2","description":"\u003cp\u003e\u003cb\u003eYu Kurosaki Fujin SG2 165 mm Santoku Knife\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eDiscover the perfection of Japanese craftsmanship with the Yu Kurosaki Fujin SG2 Santoku Knife, which combines tradition and the latest technology. At the heart of this unique knife is Japanese SG2 powder steel, surrounded by a layer of corrosion-resistant steel. Characterized by high hardness and resistance, SG2 steel is a very good choice for culinary masters, offering reliability and ease of sharpening.\u003c\/p\u003e\n\u003cp\u003eEach knife is handcrafted by master blacksmith Yu Kurosaki, making it a unique artifact.\u003c\/p\u003e\n\u003cp\u003eFujin – the God of Wind in Japanese mythology – perfectly captures the soul of this knife, captured in the striking Tsuchime finish, which is the hallmark of Master Kurosaki. The sophisticated “hammer strike” pattern is not only visually stunning, but also ensures the uniqueness of each knife.\u003c\/p\u003e\n\u003cp\u003eYu Kurosaki has gained recognition for his proficiency in knife forging, which is reflected in the perfect blade profile, geometry, and fit of the components. His knives are distinguished by their extraordinary performance – from efficient work with hard vegetables to precise cutting of delicate ingredients.\u003c\/p\u003e\n\u003cp\u003eThe knife presented here is made of SG2 powder stainless steel, hardened to approximately 63 HRC. This choice of material guarantees durability and consistent sharpness. The Tsuchime finish, reminiscent of raindrops, is definitely the most distinctive and sophisticated accent in Kurosaki's collection.\u003c\/p\u003e\n\u003cp\u003eWe invite you to experience the harmony of functionality and artistry offered by the Santoku Yu Kurosaki Fujin SG2 Knife – the essence of Japanese craftsmanship, available at your fingertips.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Santoku knife\u003cbr\u003e\u003cstrong\u003eBlade: \u003c\/strong\u003eSG2\/R2 steel core, stainless steel cladding\u003cbr\u003e\u003cstrong\u003eHandle: \u003c\/strong\u003eoctagonal, rosewood\u003cbr\u003e\u003cstrong\u003eHardness:\u003c\/strong\u003e 63-64 HRC\u003cbr\u003e\u003cstrong\u003eTotal length:\u003c\/strong\u003e 32 cm\u003cbr\u003e\u003cstrong\u003eBlade length:\u003c\/strong\u003e 16.5 cm\u003cbr\u003e\u003cstrong\u003eBlade width:\u003c\/strong\u003e 4.4 cm\u003cbr\u003e\u003cstrong\u003eBlade thickness: \u003c\/strong\u003e2 mm\u003cbr\u003e\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 134 g\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":53135046312266,"sku":"YKFS165R2","price":277.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/fdad006ac0aaef14f9ac2cb20a76c0bc.jpg?v=1761311656"},{"product_id":"yu-kurosaki-shizuku-santoku-16-5-cm-r2","title":"Yu Kurosaki Shizuku Santoku 16.5 cm R2","description":"\u003cp\u003eThe 165 mm Yu Kurosaki Shizuku Santoku Knife is the essence of versatility, combining tradition and innovation in Japanese craftsmanship. Indispensable in any kitchen, this knife meets the needs of every chef, thanks to its versatility and perfect workmanship.\u003c\/p\u003e\n\u003cp\u003eThe Shizuku R2 series, created by renowned Master Yu Kurosaki, is renowned for its unique Tsuchime pattern, which resembles tiny raindrops and gives each knife a unique character. The core is made of R2\/SG2 powder steel, known for its durability and ability to maintain an exceptionally sharp edge. Hardened to a hardness of 62-63 HRC, this core is surrounded by two layers of flexible steel that reinforce the entire structure and provide a balance between strength and flexibility.\u003c\/p\u003e\n\u003cp\u003eThe dark rosewood handle design is not only beautiful, but also ergonomic, thanks to its octagonal shape that fits perfectly in the hands of both right- and left-handed users, a testament to its thoughtful design. This combination of beauty and functionality makes the Shizuku R2 series the choice for those who appreciate craftsmanship of the highest level. 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The blade of this knife is 135 mm long, making it ideal for a variety of tasks, such as chopping, cutting meat, fruit, or vegetables. Santoku kitchen knives have become an integral part of Japanese homes, and now, you can experience the exceptional quality and tradition of Tosa Tsukasa knives, hand-forged in the Tosa region of Shikoku Island, Japan.\u003c\/p\u003e\n\u003cp\u003eThe Tosa Tsukasa knife series is made of Shirogami #1 steel, considered the purest type of carbon steel. It is this steel that allows for a blade that can be sharpened to an extremely sharp edge. The process of sharpening the knife yourself is simple and enjoyable.\u003c\/p\u003e\n\u003cp\u003eThe knife has a distinctive Kurouchi finish, which not only adds character but also protects against rust. However, after each use, we recommend thoroughly cleaning and drying the knife, as the entire blade is made of carbon steel, which can result in patina formation.\u003c\/p\u003e\n\u003cp\u003eTosa Tsukasa Kurouchi knives are an excellent choice for those who value the sharpest blade and are willing to devote some attention to maintenance.\u003c\/p\u003e\n\u003cp\u003ePlease note that these knives are not stainless, so it is recommended to dry them thoroughly and care for them properly after each use. 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This model combines classic processing techniques with modern functionality, offering high cutting precision and blade durability.\u003c\/p\u003e\n\u003cp\u003eThe core of the knife is made of \u003cstrong\u003eAogami Super (Blue Super Steel)\u003c\/strong\u003e – one of the hardest and most valued carbon steels in Japan, reaching a hardness of \u003cstrong\u003e63–64 HRC\u003c\/strong\u003e. The core is clad in \u003cstrong\u003estainless steel (san-mai)\u003c\/strong\u003e, which facilitates maintenance while maintaining the cutting properties of carbon steel. The blade has been finished in the \u003cstrong\u003ekurouchi \u003c\/strong\u003estyle, with additional \u003cstrong\u003etsuchime \u003c\/strong\u003ehammer marks, which not only give it a distinctive look, but also reduce the adhesion of food to the blade surface. The kasumi polish further emphasizes the boundary between the layers of steel.\u003c\/p\u003e\n\u003cp\u003eThe geometry of the blade has been refined for performance: a thin cross-section behind the cutting edge, \u003cstrong\u003evisible distal taper\u003c\/strong\u003e, and double bevel grinding (50\/50) ensure smoothness and control during use. The (\u003cstrong\u003eoctagonal\u003c\/strong\u003e) handle, type Rosewood, guarantees a secure grip and good balance.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e Katsushige Anryu\u003cbr\u003e\u003cstrong\u003eOrigin (Made in):\u003c\/strong\u003e Japan\u003cbr\u003e\u003cstrong\u003eKnife type:\u003c\/strong\u003e Santoku\u003cbr\u003e\u003cstrong\u003eBlade length:\u003c\/strong\u003e 17.2 cm\u003cbr\u003e\u003cstrong\u003eTotal knife length:\u003c\/strong\u003e 31.1 cm\u003cbr\u003e\u003cstrong\u003eBlade width at the handle:\u003c\/strong\u003e 4.7 cm\u003cbr\u003e\u003cstrong\u003eBlade width in the middle:\u003c\/strong\u003e 4.4 cm\u003cbr\u003e\u003cstrong\u003eBlade thickness at the handle:\u003c\/strong\u003e 4.7 mm\u003cbr\u003e\u003cstrong\u003eBlade thickness in the middle:\u003c\/strong\u003e 2.1 mm\u003cbr\u003e\u003cstrong\u003eHandle length:\u003c\/strong\u003e 12.7 cm\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e octagonal, rosewood, pakka wood ferrule\u003cbr\u003e\u003cstrong\u003eSteel:\u003c\/strong\u003e Aogami Super core (high carbon), stainless steel cladding\u003cbr\u003e\u003cstrong\u003eBlade finish:\u003c\/strong\u003e Tsutchime (hammered), Kurouchi\u003cbr\u003e\u003cstrong\u003eHardness:\u003c\/strong\u003e 63+\/-1 HRC\u003cbr\u003e\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 151 g\u003c\/p\u003e","brand":"Anryu","offers":[{"title":"Default Title","offer_id":53148987916618,"sku":"AS18KTAS","price":199.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/4049e14469936644cb4927316c76008b.jpg?v=1761500710"},{"product_id":"anryu-santoku-tsutchime-17-cm-aogami-2-rosewood","title":"Anryu Santoku Tsutchime 17 cm Aogami #2 Rosewood","description":"\u003cp\u003e\u003cstrong\u003eAnryu Santoku Tsuchime 17 cm Aogami #2\u003c\/strong\u003e is a classic \u003cstrong\u003eJapanese Santoku knife\u003c\/strong\u003e, combining excellent sharpness, cutting precision, and unique design. Thanks to its versatile construction and \u003cstrong\u003e17 cm\u003c\/strong\u003e blade length, it will work well in any kitchen, allowing you to efficiently cut \u003cstrong\u003emeat, vegetables, and fish\u003c\/strong\u003e. This traditional tool was made by the talented master blacksmith \u003cstrong\u003eTakumi Ikeda\u003c\/strong\u003e, who took over the workshop from the famous \u003cstrong\u003eKatsushige Anryu\u003c\/strong\u003e and continues his craft by creating top-class knives.\u003c\/p\u003e\n\u003cp\u003eAt the heart of this knife is \u003cstrong\u003eAogami #2 carbon steel\u003c\/strong\u003e, known for its exceptional sharpness and ability to maintain its cutting edge for a long time. The core reaches a hardness of \u003cstrong\u003e63 HRC\u003c\/strong\u003e, which ensures extremely precise cutting and easy re-sharpening. To increase durability and ease of maintenance, the knife has been coated with two layers of \u003cstrong\u003estainless steel\u003c\/strong\u003e, which protect the blade from external factors. An additional advantage is the traditional \u003cstrong\u003eTsuchime\u003c\/strong\u003e finish – an impressive hammering of the blade surface, which not only gives it a unique look, but also reduces the sticking of products during cutting.\u003c\/p\u003e\n\u003cp\u003eHigh quality workmanship goes hand in hand with ease of use. The \u003cstrong\u003eoval handle\u003c\/strong\u003e made of \u003cstrong\u003erosewood\u003c\/strong\u003e and the \u003cstrong\u003ePakka wood\u003c\/strong\u003e ferrule guarantee a stable grip and comfort even during long periods of use. The \u003cstrong\u003elow weight – 75 g\u003c\/strong\u003e – makes the knife extremely maneuverable, allowing for smooth and precise movements.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAnryu Santoku Tsuchime 17 cm Aogami #2\u003c\/strong\u003e is an excellent choice for cooking enthusiasts and professionals who appreciate \u003cstrong\u003etraditional Japanese craftsmanship\u003c\/strong\u003e and the highest quality of workmanship. Over time, the \u003cstrong\u003eAogami #2\u003c\/strong\u003e core acquires a characteristic \u003cstrong\u003epatina\u003c\/strong\u003e, which not only gives it a unique appearance, but also enhances its corrosion protection. 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