About Santoku Knife

If you get confused with a beef knife

Santoku knives have a wider width than a gyuto, and the cutting edge has more volume and the silhouette is almost straight.
Shredded vegetables are recommended for those who like to cook vegetables because there are few leftovers.

Usage

Because it is a versatile knife, it can be used for various ingredients.

• carve the meat
• cut up fish
• Preparation such as making cuts in meat and fish
• Cut large leafy vegetables such as lettuce and cabbage
• Can cut pickled radish, cucumber, etc.
• Preparation such as making cuts in meat and fish
• Peeling fruits and peeling daikon radish

choose by brand

Introducing the brands handled by Tokuzo.

Tokuzo

Original brand products made in cooperation with kitchen knife craftsmen and manufacturers in various places.
We select the most suitable blacksmith (who makes the base), sharpener, (who makes the knife's makeup) and handle (who makes the handle) for each steel material and shape, and the knife is characterized by being practical, simple and sturdy.
A wide range of products that can be used by both professional chefs and households.

Fourth Ishizuchi Jusannichi

A brand of Tosa-uchi knives with a history of more than 100 years. We manufacture practical and cost-effective knives centered on double-edged black knives with the signature of Ishizuchi (Mountain), the highest peak in western Japan.

Tadokoro cutlery

Entered the kitchen knife industry at the age of 16 and became independent in 2010, establishing Tosa Knife Studio Tadokoro Hamono.
In Sakai City, Osaka, the home of knives, he trained under the top sharpener in Sakai and launched his own brand "Marushin".
As a sharpener for more than 29 years, the skills that have been handed down as a Japanese tradition are highly evaluated in the industry both in Japan and overseas.
Today, he has grown into one of Japan's leading sharpeners, recognized by his masters, top Japanese cutlery craftsmen, and chefs. We continue to strive every day to create even better products. It is characterized by gorgeous kitchen knives that are highly evaluated around the world.

Naoto Myojin by Naoto

Myojin Naoto is the second-generation sharpener of Myojin Riki Seisakusho in Susaki City, Kochi Prefecture.
He studied blacksmithing for three years from the age of 18, after which he became a sharpener, learning sharpening from his father, who was the first generation blacksmith, and later spent several years in Fukui prefecture.
There, he learned to sharpen the clam blade.
After that, with his natural curiosity and dynamism, he visited sharpeners all over the country, exchanged techniques, and devoted himself to learning new techniques.
In addition, he continues to grow with an insatiable desire to improve based on feedback from users, and has refined and varied his skills at an amazing speed.
The blade is slightly rounded toward the edge, not too thin, and the thickness of the blade is carefully adjusted while sharpening.
It has a good reputation for "cutting well into ingredients and has excellent sharpness", and has been highly evaluated not only in Japan but also overseas.
A high-quality product that you should definitely try.

choose by material

Stainless steel (those who emphasize ease of handling)

The most common material for household knives.
It is sharp and rust-resistant, so it is recommended for those who want both sharpness and ease of handling, and for those who are new to cooking.
There is a difference in compatibility with whetstones, and you get the impression that it is harder to sharpen than steel.

Steel (those who seek sharpness)

Recommended for those looking for sharpness.
If you leave it with moisture, it will rust, so maintenance is more difficult than stainless steel, but sharpening it with a whetstone makes it easier to convey the original taste of the ingredients.
Recommended for those who sharpen knives for the first time as it works well with whetstones.

Damascus steel (both decorative and strong)

Highly decorative and expensive. Because it is made by stacking dozens of layers of different metals, a different ripple pattern appears on the surface of each piece.
It has excellent rust resistance, sharp sharpness, and durability.
Recommended for those who want to be particular about appearance and performance, and who want a highly decorative professional product even at a high cost.

Stainless clad steel (hybrid type)

A material that combines the sharpness of steel with the rust resistance of stainless steel.
The structure is a three-layer sandwich structure, with steel in the part that touches the food first (heart material) and stainless steel on the outside, making it rust-resistant, sharp and durable.
Recommended for those who want sharpness but also want to emphasize ease of maintenance.

Choose by blade length and weight

blade length

Most santoku are 15 to 18 cm in size.
The length of the blade should be considered based on the kitchen knife you are currently using.
For those who use a small cutting board or who only cut small ingredients, we recommend a smaller one.
Also, the longer the blade length, the thicker the grip tends to be.

weight

The standard weight of the western handle is around 150g.
Many models have the center of gravity at hand, so how you actually feel the weight depends on how you hold it.
It is recommended to choose one that is neither too light nor too heavy.
If it is too light, it will not be stable and you will need extra force to cut it, but if it is too heavy, your hands will get tired.
Let's check the weight by actually holding it at the store.

Select by the shape of the handle (handle)

The handle (handle) can be divided into a replaceable Japanese handle (also called a handle) used for Japanese knives and a Western handle used for Western knives.
There are multiple types of cross-sectional shapes of Japanese handles, from rounded ones to octagonal ones.
The shape is a matter of preference, as it affects the grip comfort.
The shape of the western handle is shorter than that of the Japanese handle, and some have barbs at the rear of the handle.

Choose by handle (handle) material

natural wood

A material that feels the warmth of nature.
It fits comfortably in your hand and is comfortable to hold.
It is especially important to wipe off the moisture after cooking because it will be used for a long time.
Japanese handle types are most commonly made of magnolia wood, but there are also slightly harder and darker colors such as walnut and zelkova.
Ichii, kaya, rosewood, and ebony are also used for high-grade knives and decorative knives.

laminated wood

It is often used for Western-style knives and is more durable than natural wood because it is made under pressure.
Although it is made of wood, it feels harder than solid wood, so it takes time to get used to it.

resin

A wide variety of designs and colors. Easy to clean as it is resistant to water and does not corrode.
Some of them are dishwasher safe, but I wouldn't recommend using them.
*If a strong stream of water hits the knife during cleaning, the cutting edge may come into contact with the basket and be damaged.

all stainless steel

Many of our products are seamless, so dirt does not easily accumulate and is hygienic.
Many of them have a simple design, and the unevenness of the handle increases the grip, so you can use it with confidence even when cooking with a lot of effort.
Some of them are dishwasher safe, but I wouldn't recommend using them.
*If a strong stream of water hits the knife during cleaning, the cutting edge will come into contact with the basket.