Santoku 170 - An edge that brings smiles

Nashiji is a traditional knife finish, inspired by the Japanese pear skin. Each knife is hand forged and hammered using an ancient technique to achieve this look. Every knife is different, as it is impossible to many an identical pattern on purpose.

The core steel is blue paper steel (Aogami #2). This refers to the old system of classifying steel in Japan, not the color of the steel. It is similar to the older white paper steel (Shirogami) with the additions of tungsten and chromium. This results in harder steel, better edge retention, and smaller brittleness. 

The outside layers are also traditional high carbon steel. Only hand wash and oil the knife using kitchen oil to keep it for decades to come!

The handles are made of natural walnut wood, and they are also shaped by hand using sandpaper. Seamless handling in various positions makes this knife a great fit for any hand.

Santoku is the go-to style for many chefs. It's a multipurpose Japanese knife, great for vegetables, meat or fish.

The knives are forged, sharpened, tested, and packed individually, at Tadafusa Open Factory, in Sanjo, Niigata.

In the box

• Nashiji Santoku 170mm