Characteristics

The Santoku (三徳) is a classic Japanese utility knife whose name means “three virtues”—excellence in cutting meat, fish, and vegetables. It is one of the most versatile kitchen knives, prized by both professional chefs and cooking enthusiasts.

This model features a 160-mm blade, which—thanks to its spine thickness of just 1 mm—ensures an exceptionally light and smooth cut. 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 look.

The wooden, riveted Western-style handle (Yo Handle) provides a secure grip, proper balance, and a high level of comfort. Thanks to its light weight of 145 g, the knife is extremely maneuverable and allows for precise work even over long periods of time.

This is an excellent choice for anyone looking for an authentic Japanese Santoku knife that combines traditional craftsmanship with high functionality.

Technical Specifications

Knife Type: Santoku

Overall length: 284 mm

Cutting edge length: 160 mm

Back thickness: 1 mm

Weight: 145 g

Blade finish: Kurouchi (traditional, unpolished finish)

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

Kanji Translation

Sakaiya – “Sakaiya”; the name of a manufacturer or workshop referring to the city of Sakai, which has been famous for centuries for producing top-quality Japanese knives.

真作 (Shinsaku / Masasaku) – “authentic craftsmanship” or “original work”; a designation highlighting the knife’s artisanal craftsmanship.

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.
• 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).