JAPANESE KNIVES AND KNIFE SHARPENING
A Vintage knife brand from Tokyo, blacksmith Masayasu Yoshitomo apprenticed under his father at age 15 in 1952. Made from carbon steel these knives are thin sharp and sturdy with an asymmetrical bevel.
Santoku translates to “3 virtues”, good for fish, meat and vegetables. Though they are a taller knife, which makes control a little easier, the santoku is generally smaller in length and perfect for any small prep job.
It is a mono steel knife made from SK, high carbon steel. Carbon steel knives are known for their sharpness, edge retention, and durability. They hold a sharp edge for a long time and are easy to sharpen and maintain. However, they require proper care to prevent rust and will “patina” after cutting highly acidic or alkaline foods.
Measurements and photographs are taken from a random knife and may differ from the knife you receive.
This knife is made from carbon steel and will form rust if it is left wet after use.