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Couteau japonais santoku 165mm Jiro Tsuchime Wa avec manche wa octogonal en Tagayasan, vue détaillée du manche.
Couteau japonais santoku 165mm Jiro Tsuchime Wa, vue complète du profil de la lame et du manche en Tagayasan.
Couteau japonais santoku Jiro Tsuchime Wa, gros plan sur la pointe et le tranchant poli de la lame.
Couteau japonais santoku 165mm, détail de la gravure sur la lame avec finition artisanale.
Couteau japonais santoku Jiro Tsuchime Wa, vue trois quarts de la lame et du manche traditionnel japonais.
Couteau japonais santoku 165mm, gros plan sur la surface de lame et la signature gravée.
Couteau japonais santoku Jiro Tsuchime Wa, détail rapproché de l’inscription kanji sur la lame.
Couteau japonais santoku 165mm avec manche en Tagayasan et ferrule noire, vue rapprochée du manche.
Couteau japonais santoku Jiro Tsuchime Wa, vue de face du profil très fin de la lame.

This 165mm Japanese santoku knife from the Jiro Tsuchime Wa series is crafted by Jiro Nakagawa, a blacksmith based in Nagano, Japan. The santoku is a versatile knife designed for everyday tasks, including cutting vegetables, herbs, boneless proteins, and general food preparation. This series is made from Yasuki Shirogami #1 carbon steel with a soft iron clad construction in a Japanese wa configuration.

The 165 mm blade has a simple, handcrafted finish, with a visible contrast between the jigane and the polished cutting edge. The santoku profile offers good blade height and a practical tip for precision work, while maintaining a geometry suitable for pushing, pulling, and controlled chopping movements. The octagonal wa handle by Taihei, made of Tagayasan wood with a black ferrule, provides a firm grip and balance typical of Japanese knives with traditional handles.

In use, this Japanese knife stands out above all for its impressive and precise cutting feel, typical of a fine carbon steel santoku. It is well suited to a wide variety of preparations on a cutting board, particularly vegetables, thin slices of meat, and everyday tasks in domestic or semi-professional kitchens. Like any santoku, it is less specialized than a yanagiba for long slices of raw fish and less suitable than a deba for heavy work or joints.

En usage, ce couteau japonais se distingue surtout par une sensation de coupe impressionnante et précise, typique d’un santoku fin en acier carbone. Il convient bien à une grande variété de préparations sur planche, particulièrement les légumes, les fines tranches de viande et le travail quotidien en cuisine domestique ou semi-professionnelle. Comme tout santoku, il reste moins spécialisé qu’un yanagiba pour les longues tranches de poisson cru et moins adapté qu’un deba pour les travaux lourds ou les articulations.

By Jiro

Jiro Tsuchime Wa Santoku 165mm Taihei Tagayasan (#775)

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Size

165mm

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Overall length

310mm

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Blade height

56mm

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Handle to tip length

182mm

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Thickness

2.9mm

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Edge length

165mm

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Weight

0 g

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Handle length

128mm

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Steel

Shirogami #1 with iron cladding

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Steel Type

Carbon steel (oxidizable)

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Handle length

Tsuchime

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Profile

Jiro Nakagawa

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Usage

All purpose

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Hand Orientation

Ambidextrous

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Saya

Not Included

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Production

Nagano

Regular price $1,080.00
Sold out
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Montréal: Out of stock
Québec: Out of stock

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Description

This 165mm Japanese santoku knife from the Jiro Tsuchime Wa series is crafted by Jiro Nakagawa, a blacksmith based in Nagano, Japan. The santoku is a versatile knife designed for everyday tasks, including cutting vegetables, herbs, boneless proteins, and general food preparation. This series is made from Yasuki Shirogami #1 carbon steel with a soft iron clad construction in a Japanese wa configuration.

The 165 mm blade has a simple, handcrafted finish, with a visible contrast between the jigane and the polished cutting edge. The santoku profile offers good blade height and a practical tip for precision work, while maintaining a geometry suitable for pushing, pulling, and controlled chopping movements. The octagonal wa handle by Taihei, made of Tagayasan wood with a black ferrule, provides a firm grip and balance typical of Japanese knives with traditional handles.

In use, this Japanese knife stands out above all for its impressive and precise cutting feel, typical of a fine carbon steel santoku. It is well suited to a wide variety of preparations on a cutting board, particularly vegetables, thin slices of meat, and everyday tasks in domestic or semi-professional kitchens. Like any santoku, it is less specialized than a yanagiba for long slices of raw fish and less suitable than a deba for heavy work or joints.

En usage, ce couteau japonais se distingue surtout par une sensation de coupe impressionnante et précise, typique d’un santoku fin en acier carbone. Il convient bien à une grande variété de préparations sur planche, particulièrement les légumes, les fines tranches de viande et le travail quotidien en cuisine domestique ou semi-professionnelle. Comme tout santoku, il reste moins spécialisé qu’un yanagiba pour les longues tranches de poisson cru et moins adapté qu’un deba pour les travaux lourds ou les articulations.

Maintenance tips

Have it sharpened on a water stone by a professional every year. Store in a dry place. Wash immediately after use and dry completely before storing. Do not let soak. Not dishwasher safe.

Product notes

Please take note

Each handle is unique and may exhibit distinct variations, such as differences in shades or colors in the buffalo horn, which is part of its authentic and handcrafted character.

Guarantee

Every knife carries a lifetime warranty against obvious manufacturing issues. For example, if the handle peels or cracks after a few weeks of proper use. Or if the blade develops a crack from the edge to the spine. These issues are rare, but can occur. In such cases, you will be offered an exchange for the same product or a refund. Since each case is different, it is at our discretion to assess whether our lifetime warranty against obvious manufacturing issues applies.

After-sales service

Is your knife not cutting as well as you expected? Every knife comes with what we call its "original sharpness." We stock over 200 different products, and often multiple copies each. All our products are hand-finished in Japan before shipping, and the "original sharpness" may vary. If you feel your knife isn't cutting to its full potential, please contact us and we'll fix it for you by sharpening it for free!

Oops, did something happen to your blade?

Did your knife fall to the floor, get damaged during a false move, or was it used to cut something too hard? We'll take care of it, we'll support you and your knife, by offering you a sharpening and repair service in-store!

Don't hesitate to contact us or visit our store to get an estimate in just a few minutes!

Livraison et Retour

Quels sont nos tarifs d’expédition ?

Canada : 15 $ (gratuit pour les commandes de plus de 150 $)
États-Unis : 20 $
Reste du monde : 50 $


Quels sont les délais de livraison ?

Nous mettons tout en œuvre pour que votre commande soit traitée dans un délai de 72 heures ouvrables (les fins de semaine ne sont pas incluses) afin d’expédier votre colis le plus rapidement possible. Les délais de livraison varient selon le transporteur. Si vous avez besoin d’une livraison plus rapide, veuillez nous contacter au 514-503-1185.


Y a-t-il une politique de remboursement ?

Aucun remboursement n’est accepté.
La seule exception concerne les articles défectueux (bien que notre équipe vérifie chaque commande avec le plus grand soin). Si vous recevez un article qui semble défectueux, veuillez nous en aviser dès que possible après la réception. En cas de dommage causé par le transporteur, veuillez conserver tous les articles et emballages d’origine pour une éventuelle inspection par le transporteur. Les articles retournés à Stay Sharp sont aux frais de l’acheteur. Les articles doivent être correctement emballés pour éviter tout dommage et doivent être entièrement assurés. Veuillez également nous fournir le numéro de suivi afin que nous puissions suivre l’état de l’envoi. Les fonds ne seront pas remboursés avant que nous ayons reçu les articles et confirmé que leur état est satisfaisant. Le montant remboursé correspondra au montant payé, moins les frais d’expédition et de manutention, les frais de vente en ligne et tous autres coûts encourus.

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GENERAL PRESENTATION OF SANTOKU

The Santoku knife, or Santoku bōchō, is a versatile Japanese Santoku knife of Japanese origin. Its name literally means "three virtues" or "three uses" in Japanese. Typically measuring between 15 and 18 cm (6 and 7 inches) long, its blade has a flat edge and a curved kamagata tip at an angle of approximately 60 degrees. The term "Santoku" refers to the wide variety of ingredients this Santoku knife can cut, such as meat, fish, and vegetables, as well as the tasks it can perform, such as slicing, chopping, and mincing. These two interpretations emphasize the multi-use and versatility of this Japanese Santoku kitchen knife.

DESIGN AND ERGONOMICS

The blade and handle of the Santoku knife are designed to be well balanced together; their dimensions and weight are not chosen at random! This design allows for precise handling and optimal control of the Santoku knife. The Santoku knife's flat blade provides a maximum cutting surface, which facilitates rocking movements and allows for efficient cutting of food. In addition, the slightly curved tip allows for precision cuts with greater fluidity.

INTENDED USE

The versatility of the Santoku knife makes it a favorite choice for many professional chefs and home cooks. Whether you need to slice thin meat, chop vegetables, or prepare delicate fish, the Japanese Santoku knife is the ideal tool for these tasks. Thanks to its sharp blade and ergonomic design, it allows for precise and even cuts, improving both the texture and cooking of food. How to care for your Santoku knife

In addition to its impressive performance in the kitchen, the Santoku knife is also appreciated for its ease of maintenance. If your Santoku knife is forged from rust-resistant steel, you only need to thoroughly clean and dry the Japanese Santoku knife to prevent corrosion. When used properly, it will retain its sharpness for a long time. It is recommended to sharpen it regularly using a quality ceramic sharpening steel or a leather block to maintain its optimal performance.

ORIGIN AND CONCLUSION

The exact time when the Santoku knife first appeared is uncertain; it is believed to have originated in Japan in the first half of the 20th century. Although its roots can be traced back to older knives in Japanese culture such as the Nakiri and Usuba, the Santoku knife emerged as a response to the changing needs of modern cooking. It was developed to offer increased versatility, capable of handling a variety of ingredients and cutting tasks in a single blade. Over the decades, the Santoku knife has become an iconic knife and a popular choice among Japanese and international chefs. Its influence has spread throughout the world, and today, the (Japanese Santoku knife) is appreciated and used in many kitchens across the globe. In conclusion

In conclusion, the Santoku knife is a versatile Japanese Santoku knife that is essential for all food lovers. Its flat blade, exceptional sharpness, and ergonomic design make it a cutting tool of choice. Whether you are a professional chef or a cooking enthusiast, the Santoku knife will be your ally for precise and exquisite culinary preparations. Don't hesitate to invest in this quality Santoku knife, which will faithfully accompany you in your quest for culinary perfection.

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