SANTOKU Japanese Knife SAKURA-M MO-SS

Handcrafted | Razor-Sharp Precision | Unyielding Strength

For over a millennium, Japan has been renowned for producing some of the finest knives the world has ever known. Meticulously handcrafted in Japan, the Sakura-M Santoku Knife embodies a perfect balance of quality, versatility, and tradition.

In Japanese cuisine, a chef’s knife skills are held in the highest regard—an essential part of culinary artistry. The Sakura-M Santoku Knife is a trusted companion for many chefs, enabling them to showcase their precision and craftsmanship with every cut.

Originally designed for slicing meat, the Santoku knife has evolved into an all-purpose blade, ideal for cutting meat, fish, and vegetables alike.

Available Size: 170mm

• Hand Crafted
• Blade length: 6.7"(170mm)
• Made in Japan
  

Unmatched Sharpness
The SAKURA-M series features a “Hamaguri-ba” (clam-shaped edge), a convex blade design inspired by the legendary sharpness of the Japanese katana. This edge is exceptionally sharp and remarkably durable. Its slightly rounded bevels taper smoothly to a fine point, allowing for effortless and precise cutting. For those who sharpen their own knives, this blade shape also makes maintenance quick and easy.

Advanced Sub-Zero Heat Treatment
Crafted from corrosion-resistant AUS-8 high carbon molybdenum stainless steel, the blades undergo sub-zero quenching and are chilled to -70°C during heat treatment. This process enhances edge retention, sharpness, strength, and toughness—resulting in a blade that performs at the highest level.

Built Tough for Long-Term Use
Each knife is fitted with a hollow 18-8 stainless steel handle that is seamlessly welded to the blade. This dual-welding technique—optimized separately for the blade and handle—ensures exceptional strength and durability through years of heavy use.

Exceptional Hygiene
The seamless stainless steel handle eliminates gaps where food and dirt can accumulate, offering superior hygiene and safety. This is why many health authorities around the world recommend or require chefs to use knives with stainless steel or resin handles. Unlike wooden handles, these won’t rust internally and are both dishwasher and boil-sterilization safe.

Stylish and Ergonomic Design
The handle features a textured diamond lattice pattern reminiscent of the silk wrapping on traditional Japanese katana. This not only enhances its visual appeal but also ensures a secure, comfortable grip for precise and fatigue-free cutting.