The santoku 180 mm covers the three uses its name refers to: vegetables, meat, fish. Its tall profile provides a generous working surface and good knuckle clearance, while the rounded tip naturally favors push cutting over rocking. At 180 mm, this format sits at the upper end of the typical santoku range, adding versatility without giving up day-to-day maneuverability.
The sanmai construction pairs a Shirogami #2 (White Steel #2) core with a jigane cladding finished in nashiji. This lightly granular texture, reminiscent of Asian pear skin, contrasts with the polished edge of the core. The wa-handle in tagayasan, a dense wood with pronounced grain and a deep brown tone, provides a firm and stable grip.
Shirogami #2 (White Steel #2) is a pure carbon steel with no chromium or significant alloying elements. It responds quickly on the stone and sharpens to a very fine edge in few passes. Its hardness, typically between 60 and 63 HRC depending on heat treatment, allows that edge to hold well over time. The direct trade-off of this purity is reactivity to moisture and acids. A patina develops progressively, which is normal and expected. Wiping the blade immediately after each use is the only real constraint in daily use.
Care
Wipe the blade immediately after use. Dry completely before storage. A light application of camellia oil protects the blade during extended storage. Never wash in a dishwasher.
