Tanaka Santoku Wa 165mm (6.5")
Best To Use
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Shigeki Tanaka is a skilled craftsman whose knives are great performers in the kitchen. He is a well-known representative of the younger generation of Japanese blacksmiths, famous for mastering difficult steel, hand forging, and sharpening.
Above all, he is known for a somewhat radical approach to traditional design that is evident in this Santoku, which is without a doubt one of our favorite knives! It's a great all-rounder chef knife and is especially good for those intimidated by larger blades, or more veggie lovers.
The heart of this knife is an Aogami #2 Blue steel core with beautiful Damascus 17 layers cladding. The core and the cladding are both fully reactive which makes this knife not stain resistant. This knife needs good maintenance and the blade will develop a light patina over time and use. Tanaka Santoku is super sharp, in fact, it will be one of the easiest knives for sharpening as it has the ability to hold an edge for a very very long time. The custom octagon handle is made from Bolivian rosewood. The knife comes with a traditional Japanese wooden box, making it a wonderful and thoughtful present.
|Handle type / wood||
Japanese / Bolivian Rosewood
|Hardness (HRC scale)||61-62|
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.