Our handcrafted Yoshihiro Gold Steel Santoku Knife features an inner core of high-carbon VG-10 steel, carefully sandwiched between two layers of stainless steel using the traditional Warikomi technique. With a Rockwell hardness of 60, the VG-10 core is renowned for its exceptional edge retention, while the stainless steel exterior is non-corrosive, requiring minimal maintenance. This combination of strength and durability makes the Yoshihiro Gold Steel knives ideal for professionals and home cooks alike.

The Santoku, meaning "three virtues" in Japanese, is an incredibly versatile and popular Japanese all-purpose chef's knife. Its blade design integrates features from the traditional vegetable knife (Usuba) and the Gyuto (Japanese chef’s knife), making it ideal for cutting meat, fish, and vegetables with ease. The round tip and shorter, thinner blade offer precise control, making the Santoku perfect for home cooking, whether you're dicing, slicing, or chopping fresh ingredients. This knife will transform even the simplest tasks, from preparing fresh produce to carving a roast chicken, into a seamless and enjoyable cooking experience.

Crafted for precision and versatility, the Yoshihiro Gold Steel Santoku is an essential tool for any kitchen. To maintain its superior sharpness and performance, we recommend sharpening and honing the blade on premium quality Japanese water stones. Avoid using the knife on bone or frozen food to preserve its edge. A high-quality water stone is the ideal tool for both sharpening and caring for your knife, ensuring it stays in top condition and maintains its high-performance steel.