Fujiwara San combines the incredible edge-taking capabilities of his own choice of Super Blue steel Chigusa-kou with a layer of stainless steel to create a knife that is truly a privilege to own.
The Santoku blade shape will be new to a lot of Westerners but once you've used it you'll see that it make a lot of sense. Santoku literally translates to "3 uses" (slicing, dicing and mincing) which makes it a perfect all round choice and an essential in any kitchen.
At a glance
We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.
The technical bits
- Blade length 171 mm (Measurement of the cutting edge)
- Total length 308 mm (Blade + Handle)
- Blade width 4 mm (Measured where blade enters handle)
- Blade height 53 mm Heel to spine
- Total weight 147 grams
- Blade Material Super Blue Steel cutting edge, laminated in Stainless
- Hardness 65-66 HRC
- Style Japanese
- Handle Style Japanese
- Tang Style Half
- Left or right handed Both
- Type Santoku
Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.
What You Get
A gold or grain patterned card storage box with black inlay and on the front - a photo of Teruyasu Fujiwara, as he makes every single knife you get to see the man himself.
You'll also get our normal knife care guide card and a couple of plasters just in case you have any little accidents!
What is a Santoku knife?
Looking like a small chef's knife, the Santoku (san-too-koo) is a Japanese knife used for chopping vegetables and meats. It's possible it might become your new favourite knife.
You can read more about Santoku knives if we've got you interested in them.
Still need some advice choosing the right knife?
We want you to be happy that you're buying the right knife for your cooking needs so if you're not sure what you need, here are some useful places to start.