Experience the best of both worlds with Yoshihiro's Santoku forged from a Sanmai hybrid blade. The core comprises Yasuki grade Blue #2 high-carbon steel nestled between layers of SUS-410 stainless steel. This unique construction provides a hard cutting edge, achieving a long-lasting razor-sharpness, all while ensuring the convenience and durability of stainless steel.
The hammered texture (Tsuchime) and Nashiji dappling on the blade serve a dual purpose, enhancing both aesthetics and functionality by preventing food from sticking. Complementing this superior blade is a western-style black Pakkawood handle that adds comfort, durability, toughness, and heat resistance.
Enter the world of culinary precision with our Santoku from Gohumanosuke, a versatile counterpart to the Gyuto. Translating to "three virtues," the Santoku excels in meat, fish, and vegetable preparation. Its shorter and thinner blade profile enhances user-friendliness, making it a versatile and indispensable tool in the kitchen.