Yoshihiro Santoku

The hammered finish, often called tsuchime, creates small air pockets between the blade and the food. This significantly reduces friction and prevents ingredients from sticking to the knife while you chop.

No, this knife is designed for precision tasks like slicing, dicing, and chopping vegetables, fish, and boneless meats. Using it on bones or frozen foods can chip the high-performance VG-10 steel edge.

VG-10 is a high-carbon stainless steel known for excellent edge retention and corrosion resistance. While it holds a sharp edge longer than standard stainless steel, it still requires hand washing and immediate drying to maintain its condition.

Yes, the ergonomic mahogany handle is designed for a balanced, secure grip that accommodates a variety of hand sizes. The 7-inch blade length also offers a manageable size that feels nimble rather than overwhelming during extended prep sessions.

Because it is a double-edged blade with a 60 HRC hardness, it is best maintained using whetstones rather than pull-through sharpeners. Using a whetstone allows you to preserve the specific geometry of the Damascus edge without removing excess material.