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Sakai Shiro-2 Masashige Tokujo Santoku Cooker Knife(180 mm)


Made in Japan
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Knife Model:Sakai Sakai Shiro-2 Masashige Tokujo Santoku Cooker Knife(180 mm)
Blade Material: Shiro-2(Yasukihagane:Steel)
Blade Grind and Edge Shape: Double Edge
Handle Material: Magnolia/Water Buffalo(black part)

*this is a hand-made product and it might take 2 weeks to 2 months to restock it once it is sold out.

Out of stock

Santoku Cooking Knife 180 mm
Cutting edge length:180 mm
Total Length:320 mm
Blade Thickness:3.5 mm
Blade Width:45 mm
Handle Length:135 mm
Total Weight:250 g(350 g including its package)

*This cooking knife is hand-made therefore each one has slightly different length.

SANTOKU knife (double-edged)
SANTOKU(三徳) knife is a double-edged knife and can be used for cutting any sorts of ingredients such as meats, vegetables, and fish. This type of knife is the most popular knife in most Japanese homes because of its facility.
There are two parts of this knife (straight edge and curved edge).The straight edge is suitable for cutting vegetables, and the tip of a curved side is ideal for push cutting meats. SANTOKU is said to be an all-purpose knife that borrows a good part from each type of knife. That means if you take a look at individual usage, you can find a more suited knife.
Other Types of Japanese Cooking Knives

The material
Shiro-kami series is kind of pure Hagane steels.
These Shiro-kami series are one of the most similar materials to that of a Japanese sword. This type of knife contains a lot of carbon, so it gets rusty easily and fast. Also, it needs constant maintenance and care. HRC61~63.

Shiro-kami 1st has most carbon in knives; therefore, it is hardest in Shiro-kami series. However, the knife loses its toughness and sharpness when not taken care properly. It is challenging to sharpen it to make the perfect blade shape again if you are not a trained whetter or chef.
You must not cut bones, frozen foods because the blade might get chipped. This knife is for professional chefs who know how to handle and maintain it.

Shiro-kami 2nd has lower carbon than the 1st. It is one of the favorite materials for making cooker knives because it is easy to handle and keep its sharpness. Also, the price is reasonable.
One disadvantage is easy to get rusty but compared to the 1st, you can whet it by yourself. We recommend this type of knife if you want to use it in your kitchen.

Weight 500 g


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