Mitsuboshi Cutlery Nagomi Santoku Knife

A Santoku is typically shorter, lighter, and flatter than a Western-style Chef's knife. Its design is optimized for a straight up-and-down chopping motion rather than the rocking motion used with a curved Chef's knife, making it highly efficient for slicing vegetables and precision work.

While the handle is crafted from natural wood, it is designed for durability in a kitchen environment. To keep it in top condition, simply hand wash the knife with mild soap and dry it immediately after use; avoid soaking it or putting it in the dishwasher.

No, this knife is engineered for precision and sharpness, not for heavy-duty tasks. Using it on bones, frozen items, or extremely hard surfaces can chip or damage the fine edge of the Molybdenum Stainless Steel blade.

Because it is double-edged, it is relatively straightforward to sharpen compared to single-bevel Japanese knives. You can maintain the edge using a standard whetstone or a high-quality pull-through sharpener designed for Japanese-style blades.

Molybdenum Stainless Steel is highly resistant to corrosion and rust, making it a practical choice for daily kitchen use. However, like all high-performance steel, it should be cleaned and dried promptly to prevent water spots or surface oxidation.