The new Tojiro Sakuya Santoku with a 170cm blade showcases exceptional Japanese craftsmanship combined with modern aesthetics. Santoku is a versatile Japanese kitchen knife suitable for slicing, chopping, and general food preparation.
The blade of the Tojiro Sakuya series features a VG10 core clad in Damascus steel. Its unique Jet‑Black Damascus finish, created through electrolytic coloring, symbolizes the “dark night of the new moon”, while the shimmering edge resembles the “crescent moon glow.” Please note that the black coating may gradually wear off during sharpening.
The octagonal ebony handle offers superb balance, durability, and a refined appearance.
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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