Sanjuzu 105mm San Mai

Product description

This small Japanese Sanjuzu kitchen knife with a blade length of 105 mm is designed for everyday precision work in the kitchen. Thanks to its compact dimensions, it offers excellent control over the cut and is ideal for detailed tasks such as peeling, cleaning, portioning smaller ingredients or fine slicing.

The characteristic shape of the Sanjuzu combines versatility with practicality - the tip allows for precise cuts, the belly of the blade for smooth slicing and the back for stable cutting guidance. The knife is suitable for working with fish, meat and vegetables and is a great complement to larger kitchen knives.

The blade is made of a three-layer laminated construction (san-mai) . The M-1 carbon steel core provides a very sharp and fine edge and is also easy to sharpen. The stainless steel sides protect the blade against corrosion and significantly reduce maintenance requirements compared to full carbon knives.

The magnolia wood handle is traditional, light and comfortable to hold. The plastic ferrule protects the connection between the blade and handle from moisture and dirt, contributing to hygiene and a longer life of the knife.

---

Knife category

This knife belongs to the category of standard Japanese knives , designed for regular use in both home and professional kitchens. It is not a limited edition.

Knife type: Sanjuzu (small universal kitchen knife / Petty)
Country of origin: Made in Japan

---

Knife specifications

Total length: approx. 210 mm
Blade length: 105 mm
Focus: double-sided

---

Materials used

Blade – core: M-1 carbon steel
Blade - sheath: stainless steel (lamination)

Handle: magnolia wood
Handle mouth: plastic ring (ferrule)

---

Blade features

The three-layer construction combines the high sharpness of carbon steel with the practicality of a stainless steel sheath.
The short blade allows for maximum control during detailed work.
Easy to sharpen and long-lasting sharpness.

---

Recommendations for new knives

To achieve maximum performance, we recommend that you gently sharpen the knife on a water stone before using it for the first time.
We offer knife sharpening - we will be happy to recommend a suitable sharpening stone depending on the method of use.

---

Knife maintenance recommendations

After each use, rinse the knife, dry it thoroughly and store it in a dry place.
Regular light sharpening will extend the life of the blade and maintain optimal performance.

---

Warning – carbon core knives

Although the blade is mostly protected by a stainless steel sheath, the carbon steel core can darken or develop a patina over time .
Patina is a natural phenomenon and does not negatively affect the functionality or sharpness of the knife.

---

Notice

Not suitable for dishwashers or dishwasher dryers - high temperatures and chemicals can damage the blade and handle.
The knife is not intended for cutting frozen foods or extremely hard ingredients.
This knife cannot be engraved or otherwise modified .