This santoku 170 mm covers the three tasks its name refers to: vegetables, meat, and fish. Its tall blade profile provides a generous working surface and good knuckle clearance, while the rounded tip orients the knife toward push cutting rather than rocking. At 170 mm, the format stays compact and easy to handle daily without giving up useful length on the board.
The tsuchime finish covers the blade face with irregular hammer marks. These small indentations create air pockets between the blade and the food, reducing sticking during cuts. The resulting texture is both visible and tactile, contrasting with the polished edge.
The handle is made from enju, a Japanese hardwood with tight grain and warm tones ranging from golden brown to amber depending on the cut of the wood. Its wa shape follows the tradition of partial-tang handles, lightweight and blade-forward in balance. The overall feel keeps the weight toward the blade, which suits clean, repetitive cuts across a range of ingredients.
Care
Rinse and dry after each use. Never put in the dishwasher.
