The 7=6.5" Santoku is a cross between a Nakiri and Gyuto, originally intended for the home cook. It is a multipurpose knife that can be used for cutting meat, fish, vegetables and fruit.
This traditional Japanese santoku is used for chopping, slicing and mincing. This is one of the most popular household knives in Japan today. Made in Japan by Tsukiji Aritsugu, a knife manufacturer with 16th century roots in swordmaking. Wipe and dry during use and immediately after washing.
Made in Japan by Tsukiji Aritsugu, a family-owned knife manufacturer and blacksmith with 16th century roots in swordmaking. They’re located in Tokyo’s famed Tsukiji fish market and bring 400 years of knife making experience to their product and offer great quality at moderate prices.
Carbon steel is the traditional material used for creating Japanese knives. The key difference is that traditional japanese carbon steel knives are strong (literally harder than stainless steel) with a sharp edge that stays sharp for longer than stainless knives. Despite being a harder metal, carbon steel knives are also easier to sharpen (with a whetstone) than stainless steel knives, and a much sharper blade is possible.
Because of the alloys used, carbon steel knives may discolor, patina, and sometimes even rust if not properly washed and dried after use. Single bevel knives cannot be sharpened with a pull-through sharpener, so they must be sharpened with a whetstone.
Tsukiji Aritsugu's White Carbon knives are made from a low contaminant, high carbon steel known for its ease of sharpening and ability to take a very fine, razor sharp edge. More difficult to forge and temper properly, this type of steel is a testament to the skill of the craftsman. Beloved by sushi chefs for its super fine edge, but it is highly reactive and will oxide (rust) easily. In addition, this brittle steel will lose its edge more quickly and require additional sharpening to maintain its razor-sharp edge.