Price: 600,00 €
The slim 176 mm (2 mm at the back) hon-warikomi design blade enters the product without resistance, and the gently raised tip allows you to slice evenly, cradle chop and portion precisely. The sturdy yo handle with riveted facings gives a secure grip, and the 123 gram weight promotes quick, clean cuts all day long. If you’re looking for one versatile knife for the kitchen – this is the one.
Out of stock
Lightweight, handy and as sharp as it needs to be. It’s a 176 mm blade length Santoku with a classic riveted yo handle that combines everyday convenience with Japanese character. The thin blade (about 2 mm) in the hon-warikomi design smoothly transitions from a long straight section to a gently rising tip, allowing it to evenly slice vegetables, chop herbs and effortlessly portion meat. For the cook who likes to work quickly, cleanly and with control.
Universal Santoku profile (176 mm): long “flat spot” for slicing down + soft bulge at the tip for cradling.
Slim geometry: thickness of about 2 mm – light resistance in the product, fast entry into the material.
Blade design – hon-warikomi: hard core embedded in more malleable facings (great sharpness and easy sharpening).
Handle yo: classic European* handle with riveted wood facings – stable grip, natural blade guidance.
Balanced for everyday work: light weight promotes fast, precise cuts without fatigue.
*In Japanese terminology, “yo handle” refers to the Western (European) type of handle with two facings bolted/riveted to the shank.
Overall length: 296 mm
Blade length: 176 mm
Blade width: 48 mm
Thickness at the spine: about 2 mm.
Weight: 123 g
Grind / edge: double-sided (ryōba), factory thinly derived
Handle: yo type, wood riveted to full shank
One side shows the embossing 登録 / 真天作 / 本 割込.
登録 – “registered” (usually abbreviated to “registered trademark”).
本割込 (hon-warikomi) – a technique of wedge construction: a hard core “glued” into softer facings.
真天作 – brand/series reading (probably “Shintensaku”).
For those looking for one versatile knife for the kitchen: cutting vegetables, portioning boneless meat, chopping herbs. Santoku profile will work well as a “daily driver” on the board.
MaintenanceHand wash, wipe dry after work.
For steel in hon-warikomi construction, water stones 1000-3000 (current sharpening) + 4000-6000 (finishing) work best.
Recommended light oil (such as camellia) after a long break in use.
Handle yo – Western (European) type of handle: two wood/micarta facings attached to the shank with rivets or screws. Stable, intuitive for those accustomed to “western” knives.
Hon-warikomi – a traditional Japanese blade design, in which the hard core (responsible for holding sharpness) is “pressed/glued” into softer, more impact-resistant facings (easier sharpening and greater strength of the entire blade).
