Yoshihiro is a renowned Japanese knife maker from Sakai, a city with a long-standing tradition of Japanese kitchen knife craftsmanship. For over a century, Yoshihiro has combined traditional techniques with modern materials, precision manufacturing and practical design.
The Santoku (三徳), often translated as “three virtues,” is one of Japan’s most versatile kitchen knife shapes. It is designed to handle three essential kitchen tasks: cutting meat, fish and vegetables. Its broad blade, gently curved cutting edge and distinctive tip provide control for slicing, chopping and mincing.
With a 180 mm blade, this Santoku offers an excellent balance of precision and versatility. It is well suited to everyday food preparation, from chopping onions, herbs and vegetables to slicing boneless meat and fish. The wide blade can also be used to transfer chopped ingredients from the cutting board to a bowl or pan.
The knife is made from Japanese VG-5 stainless steel, valued for its balance of hardness, corrosion resistance and ease of maintenance. VG-5 can take a keen edge, offers good edge retention and is relatively straightforward to sharpen.
Specifications:
Maker: Yoshihiro
Knife shape: Santoku
Blade length: 180 mm
Steel: VG-5 stainless steel
Best for: boneless meat, fish, vegetables and everyday food preparation
Key benefits: versatility, precision and easy maintenance
The Yoshihiro Santoku 180 mm is an excellent choice for anyone looking for one dependable Japanese knife to handle most everyday kitchen tasks. Available from Santoku Montenegro.
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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