VG-10 Stainless Steel, 200mm/7.871in
Santoku-Gyuto / Multi-Purpose Chef Knife
Japanese Magnolia (Wood) + Water Buffalo Horn
Handmade in Japan
– This product is for cooking. Please do not use for the other purposes.
Toshu Special Selection, Damascus Blade Santoku, Octagonal Handle
Chef knives made by Toshu have all of five features that finest kitchen knives must have. Toshu makes knives using traditional Japanese swordsmiths’ techniques, “Hizukuri Forging” and “Edo-Togi grind”.
This knife has blade length of 200mm/7.87in which is in between Santoku multi-purpose and Gyuto chef knives. You can use it for multi purposes, especially good for cutting relatively large foods. Handle is designed in higher grade style for authentic chef knives; octagonal cut wood handle made of Japanese Magnolia, finished by genuine Water Buffalo horn.
Beautiful Damascus pattern blade material is the finest stainless steel VG-10. This material makes the blade very hard whose rockwell hardness (HRC) is about 62, therefore cutting quality is excellent and it lasts long. Furthermore, the extremely sharp blade is thin enough to handle like a feather because total weight of this knife is only 120g. Just for reference, steel blade knife of similar size weighs approximately 200g.
About Toshu Santoku Special Selection
Toshu Santoku Special Selection Knife Series is the most beautiful stainless steel knives. This series has unique and coolest designs.
Toshu Santoku Special Selection Series knife blades are made of stainless steel, so it will never get rust. They cut best, but very easy to handle.
Full lineup of Toshu Santoku Special Selection Series
This forging method is traditionally used for Japanese sword making since Samurai era. Heating material up to 1,000 degrees Celsius, craftsmen hammer the material repeatedly to make it hard and to form the shape of blade.
This grinding method can be done by limited artisans because it requires high level skills. Each side of the blade is sharpen asymmetrically in this method; one side is sharpen almost vertical, whilst the other side is to form clam-like curving shape; and edge of the blade should be placed at the 3:7 position to the center. This technique gives tremendous advantages to the knives as described below.
Making Process of Toshu Chef Knives
Making knives with these traditional techniques by hands requires high level skills and takes longer time than making by machines. However, every step of the making process has important meaning and effects which has been elaborated by past artisans. Thanks to the complicated 60 steps by experienced craftsmen, Toshu knives has all of five features that finest kitchen knives must have. They are 1)hardness which affects cutting quality and makes hard to get chipped, 2)flexibility for good cutting quality, 3)abrasion resistance to keep cutting quality for longer time, 4)fatigue resistance which keeps cutting power for longer time, and 5)corrosion resistance. Once you use a Toshu knife, you’ll instantly feel the difference between our product and ordinary knives which are die cut from metal plate and mass-manufactured by machines.
In addition, Toshu knives prevent odors of the steel from spreading to foods, and fat of foods are hard to stick on the blades. Many professional chefs have used our knives regularly.
Furthermore, well-made knives are easy to be repaired. Sending back your knife to us, Toshu craftsmen are happy to repair and restore it as if it’s new. It is only possible for the handmade knives, therefore our knives can be used for many years to come.