The santoku 180 mm covers the three tasks its name refers to: vegetables, meat, fish. Its tall blade 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 santoku range, adding useful reach without compromising everyday maneuverability.
The handle is made from magnolia (hōnoki), a lightweight, fine-grained wood fitted in wa style. Its understated form and low weight shift the balance point toward the blade, which is typical of this handle style. Magnolia is a common choice on traditional Japanese knives: neutral in hand, it does not dominate the overall balance of the knife.
The steel is VG-1 (V Gold 1), produced by Takefu Special Steel in Echizen, Fukui. As a stainless steel, it resists corrosion under normal use without special care between sessions. Edge retention is solid for regular daily use. It responds quickly on a water stone: a few passes are enough to restore a clean edge, making it a steel whose upkeep fits easily into a kitchen routine. VG-1 is the base version of the V Gold family, without cobalt, and the precursor to VG-10.
Care
Rinse and dry after each use. Never put in the dishwasher. Regular sharpening on a water stone keeps the edge in good condition.
