This 180 mm santoku, forged by Kenji Togashi in Sakai from Shirogami #1 (White Steel #1), brings together a generous format and a pure carbon steel in a versatile knife built for the three uses its name describes: vegetables, meat, fish. The tall blade profile provides a generous working surface and good knuckle clearance. The rounded tip naturally favors push cuts over rocking.
Forged in Sakai, the historical capital of Japanese cutlery, this santoku comes from the Togashi workshop, one of the rare Sakai ateliers where forging and hand-grinding take place under the same roof. Kenji Togashi, a Dentokogeshi certified by Japan's Ministry of Economy and recipient of the Order of the Sacred Treasure, has been forging since 1966. His son Kenya handles the grinding: this direct feedback loop between forger and grinder is reflected in the consistency of the geometry. The construction is sanmai, with a concave bevel hand-ground in the Togashi tradition. The Makassar ebony handle, with its tight grain and contrasting figure, completes the knife.
Shirogami #1 (White Steel #1) is one of the purest carbon steels in the Hitachi Metals lineup: no chromium, no tungsten, composed almost entirely of iron and carbon at 1.25,1.35%, allowing it to reach a hardness of 63 to 65 HRC. That purity translates into the ability to take a very acute edge on a whetstone. The trade-off is sensitivity to moisture and acids: a patina develops quickly, which is normal and expected. Shirogami #1 requires more passes on the stone than Shirogami #2, but responds precisely to each one. Quality whetstones are recommended to get the most from this steel.
Care
Wipe the blade dry immediately after each use. The patina that develops over time is normal and protective. A light coat of camellia oil is recommended before storage. Never wash in the dishwasher.
