159 mm Japanese Santoku Knife NJSA06

Characteristics

The Santoku (三徳) is a classic Japanese all-purpose knife whose name means “three virtues”—excellence in cutting meat, fish, and vegetables. It is one of the most versatile kitchen knives, prized for its precision, ease of use, and excellent control over the cut.

This model features a 159-mm blade, which, thanks to its back thickness of just 1 mm, ensures exceptionally light and precise handling. Its compact size makes this knife ideal for preparing vegetables, fruits, boneless meat, fish, and herbs.

The upper part of the blade has been finished in the traditional Kurouchi style, preserving the raw appearance characteristic of hand-finished Japanese knives. This finish highlights the artisanal nature of the tool and gives each piece a unique appearance.

The Western-style wooden handle (Yo Handle), secured with two rivets, ensures a secure grip, proper balance, and high comfort during use. Weighing only 130 g, the knife is extremely lightweight and allows for very precise control of the blade, even during extended use.

This is an excellent choice for anyone looking for an authentic Japanese Santoku knife for everyday cooking.

Technical Specifications

Knife Type: Santoku

Overall length: 280 mm

Cutting edge length: 159 mm

Back thickness: 1 mm

Weight: 130 g

Blade finish: Kurouchi (traditional, unpolished finish)

Handle: wooden, Western style (Yo Handle), riveted

Kanji Translation

Registration (Tōroku) – “registered”; an indication that a manufacturer’s mark is registered.

源正吉 (Minamoto Masayoshi) – the name of the knife’s manufacturer or brand. “Minamoto” is a traditional prefix used by many Japanese master blacksmiths, while “Masayoshi” is a name or the name of a workshop.

The stamp located below the inscription is the manufacturer’s identification mark.

Maintenance

• Wash the knife by hand only, immediately after use.
• Do not wash the knife in the dishwasher.
• After each wash, dry the blade and handle thoroughly.
• If you plan to store the blade for an extended period, protect it with a thin layer of protective oil (such as camellia oil or food-grade mineral oil).
• Store the knife in a dry place—preferably on a wooden magnetic strip, in a wooden sheath (saya), or in a case.
• Use only wooden cutting boards or those made of soft plastic for cutting.
• Sharpen regularly on whetstones (e.g. 1000/3000/6000 grit).