Characteristics

The Santoku (三徳) is a classic Japanese utility knife whose name means “three virtues”—excellence in cutting meat, fish, and vegetables. Due to its versatility, it is one of the most popular knives used in both home and professional kitchens.

This model was designed for users who value precision and ease of use. The 160-mm-long blade, with a spine thickness of just 1 mm, allows for exceptionally precise cuts while minimizing resistance during slicing. Its compact size makes this knife ideal for preparing vegetables, fruits, boneless meat, fish, and herbs.

The blade has been finished in the traditional Kurouchi style, preserving the raw appearance characteristic of Japanese craftsmanship. This finish highlights the knife’s authentic character and gives each piece a unique look.

The riveted Western-style handle (Yo Handle) ensures a secure grip, proper balance, and a high level of comfort. Weighing just 150 g, the knife is extremely maneuverable, making it ideal for long, precise tasks.

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

Technical Specifications

Knife Type: Santoku

Overall length: 282 mm

Cutting edge length: 160 mm

Back thickness: 1 mm

Weight: 150 g

Blade finish: Kurouchi (traditional, unpolished finish)

Handle: Western-style (Yo Handle), riveted

Kanji Translation

Nasu – the name of a region or a blacksmith’s workshop.

正宗作 (Masamune Saku) – “made by Masamune”; a signature referring to the tradition of Japanese craftsmanship and the name of the craftsman or knife series.

The stamp below the inscription serves as 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.
• 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).