The Santoku is the most popular knife in the Japanese home and considered to be an all rounder in the kitchen. The meaning of Santoku is the “three virtues” in Japanese and is a reference to its multi purpose and versatility. It can be used to prepare fish, chicken and most fruits and vegetables but is too small for large food items like watermelons and bigger cuts of meat. The Santoku is great as an alternative if you have a larger chef’s knife as most Santokus come in at around 165mm to 180mm its easy to handle and has a snubbed nose to it.

The Tadafusa Nashiji Blue Paper Steel #2 series is a premium line of handcrafted Japanese kitchen knives, renowned for their exceptional sharpness, edge retention, and rustic aesthetic. These knives feature a core of Blue Paper Steel #2 (Aogami #2), a high-carbon steel known for its superior hardness and ability to take an incredibly fine edge. To enhance durability and ease of maintenance, the core is clad with a soft stainless steel layer, reducing the risk of rust while maintaining the superior cutting performance of carbon steel. The nashiji (pear skin) finish gives the blade a slightly rough, textured appearance, which not only adds to its visual appeal but also helps reduce food sticking during cutting.

Weight: 208g

Handle Material: Western handle with walnut and metal bolster

Handle Length: 130mm (5.1")

Blade Length: 171mm (6.7")

Blade Depth: 43mm

Thickness at spine: 3.4mm

Thickness at tip: 0.2mm

Cutting Edge: Double 50/50

Blade Material: Aogami #2 (Blue carbon steel) with stainless steel cladding (Rust prone)

Hardness (Rockwell scale): 62 - 63