Sakai Hon-Warikomi Santoku 165mm Stainless Steel Tsuchime

Product description

The Sakai Hon-Warikomi Santoku is a versatile Japanese kitchen knife with a blade length of 165 mm, made in the traditional hon-warikomi style, i.e. with a three-layer blade construction. This type of construction combines a hard core with softer side layers, which ensures high sharpness, good toughness and long life.

The core of the blade is made of VG-10 stainless steel, which is prized for its ability to hold an edge for a long time while resisting corrosion. The side layers of softer stainless steel protect the hard core and increase the overall durability of the blade in regular kitchen use.

The blade surface is finished with a hammered tsuchime pattern, which not only gives the knife a traditional look, but also helps reduce the adhesion of the ingredients being cut to the blade, making slicing smoother and more precise.

The Santoku shape – which translates to "three virtues" – refers to a universal knife designed for processing meat, fish and vegetables. Thanks to its double-sided sharpening and balanced construction, it is suitable for both home cooks and more intensive everyday use.

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Knife category

This knife belongs to the category of standard Japanese knives .
This is not a limited edition, but a long-term available model designed for regular use in the kitchen.

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

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Knife specifications

Blade length: 165 mm

Blade type: Santoku

Construction: Hon-warikomi (three-layer)

Grinding: Double-sided (50 / 50)

Core hardness: approx. HRC 60–61

Finish: Tsuchime (hammered finish)

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Materials used

Blade core: VG-10 stainless steel

Blade - sheath: Softer stainless steel

Handle: Traditional Japanese handle

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Blade features

VG-10 offers a very good balance between sharpness, edge life and corrosion resistance

Hon-warikomi construction protects the hard core and increases the life of the knife

Tsuchime surface reduces food sticking when slicing

Santoku shape allows for versatile use in everyday cooking

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Recommendations for new knives

Even if the knife is sharp from the factory, the true potential of the blade will only be revealed after the first fine sharpening.
To achieve maximum sharpness, we recommend lightly sharpening a new knife on a whetstone.

If you don't dare to sand it yourself, we offer a professional sanding service - if you are interested, please do not hesitate to contact us.

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Knife maintenance recommendations

After each use, rinse the knife with lukewarm water, dry thoroughly and store in a dry place.
Even though it is stainless steel, prolonged contact with moisture or acidic foods can negatively affect the appearance of the blade.

To maintain optimal sharpness, we recommend regular sharpening on water stones and storing in a protective case, block or on a magnetic holder.

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Notice

This knife is a very sharp kitchen tool designed exclusively for food processing.
Keep away from children and people unfamiliar with the proper use of knives.

Always use extreme caution when handling, work on a stable surface and do not leave the knife lying loosely on the edge of the work surface.
We recommend using a blade guard or case when carrying or storing.

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