The santoku shape (16.5 cm length) is ideal for those seeking a smaller, versatile knife — especially for vegetable preparation. It excels in chopping and slicing tasks on a cutting board, though it might lack a few centimeters when working with larger cuts of meat.
Knives from the AUS-10 series are crafted for chefs who prefer a classic Western-style knife made from high-quality Japanese steel. Elegant and well-balanced — this is the Japanese knife that could easily become your favorite.
The double-beveled blade is forged from three layers of steel. Its core is made of AUS-10 steel (59–60 HRC hardness), sandwiched between two softer layers of stainless steel. This design ensures easy maintenance and convenient sharpening with whetstones. The handle is made of mahogany-colored pakka wood, featuring three decorative rivets. Composed of 70% natural wood and 30% resin, the layered construction makes it highly durable and resistant to moisture.
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
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