Kazutada Santoku 170mm Shirogami No. San Mai

Product description

This Santoku knife by Kazutada , made by Goto Hamono in Seki, Gifu Prefecture , is a traditional Japanese kitchen knife designed for everyday kitchen work. It combines the hand-crafted character of production with a practical design suitable for both domestic and more demanding use.

The blade is made in a three-layer san-mai construction . The core is made of Shirogami No. 2 (White Paper Steel No. 2) carbon steel , known for its exceptionally fine edge, high sharpness and very easy sharpening. The core is protected on both sides by stainless steel shells , which significantly reduce the knife's susceptibility to corrosion and facilitate routine maintenance.

The Santoku shape makes the knife versatile - suitable for cutting meat, fish and vegetables . The low weight and double-sided sharpening allow for precise and controlled cutting without unnecessary effort. The laminated plywood handle is moisture resistant and holds well even during prolonged work.

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Knife category

This knife belongs to the category of standard Japanese knives , which are available for a long time and designed for regular use in the kitchen.

Knife type: Santoku - universal kitchen knife
Country of origin: Made in Japan (Seki, Gifu Prefecture)

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Knife specifications

Total length: approx. 290 mm
Blade length: approx. 170 mm
Blade width at the heel: approx. 44 mm
Blade thickness: approx. 1.5 mm
Weight: approx. 110 g
Focus: double-sided
Hardness: approx. HRC 61

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Materials used

Blade – core: Shirogami No. 2 (carbon steel)
Blade - sheath: stainless steel (san-mai construction)
Handle: laminated plywood (moisture-resistant)

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Blade features

Very fine and sharp blade suitable for precise cuts
Three-layer construction combines the sharpness of carbon steel and the practicality of stainless steel
Santoku shape allows for versatile use in the kitchen
Low weight for comfortable everyday work

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Recommendations for new knives

To achieve maximum sharpness, we recommend fine sharpening on a water stone before first use .
If you don't dare to sharpen, we offer a knife sharpening service or professional advice on choosing sharpening stones.

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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 prolonged contact with moisture and acidic foods.
To maintain the edge, we recommend regular fine sharpening on water stones.

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Warning – carbon steel knives

The core of the blade is carbon steel and not stainless steel .
The blade may darken or develop a patina over time - this is a natural and desirable process that does not affect the functionality of the knife.
It is always necessary to dry the knife after use to prevent excessive corrosion.

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Warning – stainless steel casings

Stainless steel casings reduce susceptibility to corrosion, but are not a substitute for proper care .
The knife is not suitable for the dishwasher or dryer.