Tosa Santoku 165mm Shirogami

Product description

This premium Santoku knife is hand-forged by a master craftsman from the Tosa region (Kochi Prefecture, Japan), renowned for its tradition of authentic knife making. Each piece is hand-forged from Yasugi White Steel (Shirogami) , clad with soft iron , ensuring exceptional sharpness, easy sharpening, and an excellent balance between hardness and flexibility.

The model is part of a limited series - only 8 pieces were produced . Each of them bears the hallmarks of hand-forged processing, making each knife a unique original. The walnut wood handle gives the knife a natural elegance, a pleasant grip and resistance to moisture.

This knife is ideal for universal use in the kitchen – slicing meat, fish and vegetables – and is a perfect example of traditional Japanese precision combined with aesthetic simplicity.

Knife category

This knife belongs to a limited edition, which is produced in limited quantities and is not part of regular mass production. Individual pieces are created by hand and availability is limited in time and quantity.

Knife type: Santoku (universal chef's knife)
Country of origin: Made in Japan
Place of production: Tosa, Kochi Prefecture
Limited edition: only 8 pieces produced

Knife specifications

Blade length: 165 mm
Blade height: 48 mm
Blade thickness: 3 mm
Weight: 145g
Focus: double-sided

Materials used

Blade core: Yasugi White Steel (Shirogami)
Blade - sheath: soft iron
Handle: walnut wood
Blade surface: traditionally hand-forged Tsuchime (black-forged)

Blade features

The hand-forged construction ensures exceptional sharpness and easy sharpening.
Yasugi White Steel provides extreme sharpness and an excellent balance between hardness and flexibility.
The Tsuchime finish (black-forged) gives the knife a traditional, rustic look.
Universal Santoku profile suitable for slicing meat, fish and vegetables.

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 stone or service depending on your style of use.

Knife maintenance recommendations

After use, rinse the knife, dry it and store it in a dry place.
Regular fine grinding will extend the life of the blade and maintain optimal cutting ability.
Carbon steel can develop a patina over time, which is a natural and desirable phenomenon.

Warning – carbon steel knives

Yasugi White Steel can react with moisture - occasional treatment with light mineral oil is recommended.
Proper care will ensure a long life and consistent performance of the blade.

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 bones, frozen foods or extremely hard ingredients.
Each piece is original - slight differences in the surface, shape or shade of the handle are natural and give the knife a unique character. Packaging may vary depending on individual pieces.