Toshu Special Selection, Hammer Finish Santoku, Gray Handle 170mm/6.7in


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 170mm/6.69in which is slightly compact sized Santoku multi-purpose knives. Those who prefer multi-purpose knife which can be handle easier or use in narrow space, this size may fit your purpose. Santoku multi-purpose knives are good for cut everything, from small foods to large foods.
Blade of the knife is hammer finished. Its material is a fine blade material of VG-5 stainless steel, which is hard enough to cut sharply and easy to sharpen by yourself.
The beautiful wood texture handle is made of COMPLITE®, which is made by compressing resin coated natural wood layers under high temperature and high pressure condition. By this, COMPLITE® has 2-3 times durability compared to normal wood handles.

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

Toshu Santoku multi-purpose Japanese chef's knives, special selection series full lineup

Hizukuri Forging

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.

Edo-Togi Grind

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.