Nagomi Santoku Knife

440A molybdenum steel is highly resistant to corrosion and relatively easy to maintain. It offers a great balance between edge retention and toughness, making it an ideal workhorse steel for daily kitchen tasks.

Yes. The blade features a 50/50 double-edge grind, meaning it is symmetrical and performs equally well for both left-handed and right-handed cooks.

At 180mm, this Santoku is slightly shorter and more compact than a standard 210mm or 240mm chef's knife. This makes it highly maneuverable and excellent for precise vegetable prep and smaller-scale chopping tasks.

While the steel is durable, we recommend hand-washing and drying the knife immediately after use to protect the edge. To maintain the razor-sharp finish, use a whetstone or a high-quality honing rod periodically.

No, you should avoid using this knife on bone, frozen items, or extremely hard surfaces. The blade is designed for precision slicing and chopping of vegetables, meat, and fish; using it on dense materials can chip or damage the fine edge.

An HRC rating of 58 indicates a well-tempered blade that is hard enough to hold a sharp edge for a long time, yet resilient enough to resist chipping during normal use. It strikes a practical balance for both home and professional kitchen environments.