Sakai Takayuki TUS Santoku

The TUS steel is specifically formulated to balance the sharpness and edge retention of high-carbon steel with the rust resistance of stainless steel. This makes it an ideal choice for home cooks who want a high-performance blade that is easier to maintain than traditional carbon steel.

Yes, this is an excellent entry-level Japanese knife. The double-beveled edge and Western-style handle make it very intuitive to use, while the 12-degree edge angle provides a noticeably sharper cut than standard Western kitchen knives.

No, this knife is not dishwasher safe. The high-heat environment and harsh detergents of a dishwasher can damage the pakka wood handle and dull the blade's edge prematurely. We recommend hand washing and drying it immediately after use.

The 12-degree angle is significantly thinner than the 20-25 degree angles found on most mass-produced Western knives. This allows the blade to glide through vegetables and proteins with much less resistance, though you should avoid using it on hard items like bone or frozen food to prevent chipping.

Santoku translates to 'three virtues,' referring to its ability to slice, dice, and mince. Its flatter profile compared to a chef's knife makes it particularly efficient for vegetable prep and quick, rhythmic chopping tasks.

Pakka wood is a composite material that is highly water-resistant and durable, so it does not require the same oiling as natural wood handles. Simply keep it clean and dry, and it will maintain its finish for years.