|Product number||Actual Blade Length (mm)||Full Length (mm)||Total Weight (g)|
|Ginsan Steel(Silver #3)||Rosewood Handle|
Wa Santoku Knife
A Wa-Santoku knife is typically used in households around Japan. Unlike the standard Santoku knife, the Wa-Santoku has a traditional Japanese handle which shifts the balance point slightly,allowing more nimble cutting.
Ginsan Steel(Silver #3)
We use Gin-san(Gingami No.3)steel, which is a highly rust resistant steel developed by Hitachi Metals, Ltd. through their refining process that still uses Japan's time-honored metal working and tatara fumace smelting techniques.
Of the Gingami metals, which have carbon added to 12-14% chrome, Gin-san contains even greater carbon content for a harder steel.
Experts craftsmen spend long hours and use careful techniques to craft each blade. Since the metal is especially hard, the knives hold their edge for a long time and do not rust easily
We use rosewood, which is considered to be one of the best woods along with ebony, for the handle.
Because of its high oil content and longevity, among the knives brought to us for repair
Many of them have retained their appearance and feel more durable than ebony in a culinary environment.
Rosewood is a luxury wood used for musical instruments
The unique grain of the wood will naturally become more comfortable in your hand as you use it.
Forging is the main process for producing high quality blades.A craftsmen will heat a piece of Steel in a forge, and repeatedly strike it with a hammer, shaping the Steel into the desired blade shape and also at the same time refining the grain size and driving impurities out of the Steel. The blade is then hardened and later tempered to relieve stress.Forging generally produces a superior blade to the more common stamping method used by large companies.
Optional Engraving Service
Sakai Ichimonji provides complimentary engraving using either Japanese Kanji or English Alphabet. Please specify your preference. For details, please visit here
A knife store that has supported the history of knives and food culture in Japan.
It has been 600 years since the birth of swordmaking in the Sakai region of Japan. Sakai Ichimonji Mitsuhide's and it's craftsmen continue to build on that legacy by producing the finest blades in Japan.
. This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.
After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.