The Yaxell Sunago santoku is a versatile Japanese kitchen knife designed for cutting vegetables, meat, fish, and fresh herbs. Its relatively straight edge is ideal for a vertical cutting motion, where the knife is lifted off the board after each stroke. This makes the santoku especially enjoyable if you prefer precise, controlled cutting. Thanks to the Ginsan steel, you get the fine, sharp edge of a Japanese kitchen knife without the extra maintenance of carbon steel or the increased brittleness of ultra‑hard steels.
The three‑layer blade features a Ginsan (Gingami) steel core. This fine‑grained Japanese stainless steel is known for its sharpness and easy maintenance. With a hardness of around 59 HRC, the blade holds its edge well while being less brittle than many harder Japanese steels. The nashiji finish gives the blade a slightly textured surface reminiscent of the skin of a Japanese pear.
The dark blue Pakkawood handle from the Takehisa line offers a secure grip, excellent moisture resistance, and a distinctive visual identity.
✅ Proper Maintenance
Hand-wash the knife with warm water, then dry it with a soft cloth to preserve sharpness and material quality.
For long-lasting precision, use whetstones, while ceramic honing rods are excellent for fine edge adjustments during use.
Always store the knife properly to avoid contact with other utensils and potential damage.
It is recommended to use cutting boards made of wood, plastic, or rubber, as they are gentler on the blade and prolong its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives with high carbon content require special care to prevent oxidation and rust.
After each use, thoroughly wash with warm water and immediately dry with a soft cloth.
It is advisable to occasionally apply a thin layer of mineral or camellia oil on the blade for additional protection against corrosion.
Store knives in a dry place, avoiding prolonged exposure to moisture or aggressive cleaning agents.
? What to Avoid
Do not use the knife on hard surfaces such as glass, ceramics, steel, metal tables, or baking trays.
Do not cut bones or frozen foods, as this can damage the knife edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can compromise the integrity of both blade and handle.
A Japanese knife is a precision tool designed for specific culinary tasks. Do not use it for improper activities such as cutting bones, opening cans, or processing hard materials.
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