Chokatsu Santoku 165mm Stainless Steel Ginsan Damascus Tsukihiro 33-ply

Product description

The Chokatsu Santoku knife with a blade length of 165 mm is a technically advanced and visually striking Japanese kitchen knife that combines high cutting performance, stainless steel practicality and precise craftsmanship. It is a universal knife designed for everyday slicing of vegetables, meat and fish, suitable for both the home kitchen and as a representative gift.

The blade has a core of Ginsan stainless steel (Silver 3, Yasugi Hagane) , which reaches a hardness of approximately HRC 62. This steel is highly valued for its sharpness close to carbon steel, but at the same time offers significantly higher corrosion resistance and lower maintenance requirements. The blade retains its quality for a long time and the knife is also suitable for users who prefer stainless steel knives.

The core is clad in 33 layers of nickel stainless steel (SUS410 equivalent) that create a distinctive Damascus pattern. The surface finish in a subtle pale blue shade (tsukishiro) combined with a hammered texture not only attracts attention with its appearance, but also helps reduce food sticking to the blade.

The handle has an octagonal shape , suitable for both right- and left-handed people. It is made of white oak , which has been naturally dried for 1-2 years, and then treated with indigo varnish . This ensures high resistance to moisture and chemicals and at the same time gives the handle a distinctive, deep blue hue. The balance of the knife supports a precise and controlled cut without unnecessary hand fatigue.

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Knife category

This knife belongs to the limited production category.
These are models produced in limited numbers, often by hand or in a small workshop, outside of regular mass production. The availability of these knives is therefore significantly limited.

Exceptionally, it may happen that some pieces reappear on the offer - for example, as a stock clearance sale, a one-off find in the warehouse or a special auction item.

Knife type: Santoku - universal kitchen knife
Country of origin: Made in Japan

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Knife specifications

Knife type: Santoku

Total length: approx. 310 mm

Blade length: approx. 165 mm

Blade width at the heel: approx. 50 mm

Blade thickness: approx. 2.0 mm

Handle length: approx. 130 mm

Weight: approx. 138 g

Grinding: double-sided

Hardness: approx. HRC 62

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Materials used

Blade

Core: Ginsan (Silver 3, stainless steel)

Casing: 33 layers of nickel stainless steel (SUS410 equivalent)

Surface: hammered + damascus, tsukishiro (soft blue tone)

Handle

Material: white oak

Surface finish: indigo varnish

Shape: octagonal

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Blade features

High sharpness with long blade life

Low-maintenance stainless steel

33-layer damascene construction

Hammered surface to reduce food sticking

Suitable for right- and left-handed people

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Recommendations for new knives

Even though new knives are sharp, the true potential of the blade will only be revealed after the first fine honing.
To achieve maximum performance, we recommend lightly sharpening the new knife on a water stone.

If you don't dare to sharpen your own knives, we offer a professional knife sharpening service - please contact us if you are interested.

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Knife maintenance recommendations

After each use, rinse the knife with lukewarm water, dry thoroughly and store in a dry place.
Avoid the dishwasher, prolonged contact with water and acidic foods, which can negatively affect the blade and handle.

To maintain sharpness, we recommend regular sharpening or grinding on water stones.

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Warning – stainless steel knives

Although stainless steel knives are resistant to corrosion, they are not completely rustproof .
Minor stains or discoloration may occur after prolonged contact with water, salt or acidic foods. This is a normal and harmless phenomenon that does not affect the functionality or sharpness of the knife.

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Notice

The knife is not suitable for the dishwasher or dryer.
It is not intended for cutting frozen foods, bones or other extremely hard ingredients.

Keep away from children and always handle the knife with utmost care.