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A 46-layer forged handmade blade of the Hammered Damascus Steel series for the manufacture of the Santoku knife, manufactured by Yoshihiro Cutlery (Japan) is presented. The word "Santoku" (Santoku) is translated as "three good things", more precisely "three benefactors", literally denoting three options for using this type of knife - cut, chop and crumble. Santoku is one of the most common and used types of Japanese kitchen knives, in fact, in its purpose - an analogue of our chef's knife. The blade length of a Santoku kitchen knife can range from 105mm to 180mm, with the most common blade being 165mm. This is a cooker with a specific blade configuration. The line of the cutting edge of Santoku is almost straight, with a slight rise to the tip. This allows you to cut products with great comfort, and also greatly simplifies the sharpening process. The wide shank of Sontoku eliminates the contact of the hand with the surface of the table, and also allows you to use the knife as an improvised spatula for applying chopped products. Santoku is very close in blade construction to Usuba or Nakiri, but unlike them, it still has a point. Santoku has a double-sided sharpening and a very thin blade (usually from 1.2 to 2.5 mm), which allows it to literally fall into the cut product. This knife adapts very well to all the main tasks of European cuisine and if you want to have only one Japanese knife, then the most functional choice would be the Santoku.
The presented blade from the Santoku Yoshihiro series of the Hammered Damascus Steel series for the manufacture of the Petty kitchen knife has a double-sided sharpening, along the slopes 50/50. The blade leads are made with an asymmetric sharpening 70/30 for the right hand. This does not preclude work with the left hand. The length of its blade is 180mm, height is 45mm, the thickness in the butt is 2mm, the total length of the blade blank with the shank is 265mm. The blade itself has a multi-layer (46 layers) structure with a central core made of Japanese VG-10 stainless steel, which has a hardness of more than 60 units on the Rockwell scale. The center layer is extremely tough, can be sharpened to extreme sharpness, and is able to maintain a sharp cutting edge for a long period of time. The blades are made of softer grades of stainless steel, they keep the thin middle layer from breaking, and provide the blade with flexibility. The blade is forged from 46-layer Doma steel, has a very stylish look and at the same time is very functional. The structure of the blade is exceptionally effective at resisting the resistance of the product being cut and preventing food from sticking to the edge of the blade. The blade is sharpened and after packing in the handle - completely ready for use.
Knives manufactured by Yoshihiro Cutlery need no introduction. This is a very famous and eminent manufacturer of Japanese kitchen knives, which has a 700-year history of the enterprise, with its own traditions, dynasties and ancient secrets of making a variety of cutting tools. For the last century, Yoshihiro Cutlery has focused on the production of kitchen knives. The company's assortment includes more than 600 different types of knives used in the kitchen, both by professional chefs and simple housewives. Yoshihiro Cutlery manufactures both single-edged and double-edged knives. Only high carbon steels are used, hardened to extremely high hardness values ​​such as Suminagashi Blue Steel, Suminagashi White Steel, Super Blue Steel, Kasumi White Steel, VG-1, VG-10. Those. Yoshihiro Cutlery knives vary widely in the properties of various steels, from pure carbon to chromium-containing stainless steels, depending on the area of ​​use, but always of exceptionally high quality.
Yoshihiro Cutlery consistently ranks at the top of the global kitchen knife rankings, generally outperforming even the most established cutting tool manufacturers such as Yaxell, Shun Cutlery, Tojiro, Miyabi and many more.
The Santoku Yoshihiro Hammered Damascus Steel blade is handcrafted by experienced craftsmen in Japan and we recommend this knife to both hobby chefs and seasoned professionals who truly appreciate the exceptionally high quality of Japanese craftsmanship and are obsessed with traditional Japanese knives. When sharpening this blade, you must avoid the use of low-quality abrasive whetstones, you should try to use only high-quality Japanese whetstones.

Country of origin Japan
Manufacturer Yoshihiro Cutlery
Santoku type
Blade length 180 mm
Blade height 45 mm
Blade thickness 2 mm
Overall length 265 mm
Steel VG-10
Design features sharpened, 70/30 on the supply
Mounting Flush mounting
Weight 100 grams


Country of origin
Yoshihiro Cutlery
60 HRC
Mount type
For flush-mounted installation
Blade height
Blade length
Blade thickness
100 g.
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