Price: 950,00 €
In stock
The Santoku (三徳) is one of the most versatile knives in Japanese cuisine – its name literally means “three virtues” and refers to its three main uses: meat, fish, and vegetables. This particular knife features a slender, slightly rounded (sheepsfoot) tip, ensuring excellent control and even, vertical push-cut and chop motions.
The blade is made of high-carbon steel, which provides excellent edge retention, easy sharpening, and a characteristic, living patina that develops over time. Visible signs of use and natural patina give it a unique, vintage character.
The wooden handle with three rivets ensures a stable grip and good control during prolonged use.
Knife Type: Santoku
Overall Length: 303 mm
Blade Length: 171 mm
Blade Height: 44 mm
Spine Thickness: 2 mm
Weight: 146 g
Steel: High-carbon, forged – Honyaki – a single piece of high-carbon steel, differentially hardened, offering maximum sharpness at the cost of higher maintenance requirements
Handle: Wood, riveted
The blades feature characters inscribed in a hand-engraved style:
木治特製 (Mokuharu Tokusei)
木 (moku) – wood
治 (haru / osamu) – to heal, to arrange, to shape
特 (toku) – special, exceptional
製 (sei) – making, production
Overall meaning:
“Mokuharu Special Production” / “Exceptional Mokuharu Workshop Product”
After each use, hand wash the knife in lukewarm water and dry thoroughly.
After drying, apply a thin layer of food-grade oil or camellia oil.
Do not wash in a dishwasher or leave wet in the sink.
Avoid prolonged contact with citrus, vinegar, and salt.
Store in a dry place – preferably in a wooden saya or on a magnetic strip.
Sharpen on water stones (approx. 1000–3000 grit for basic work, 6000–8000 grit for finishing).
**Patina is a natural phenomenon and acts as protection – it is not a defect.
