Masamoto Sohonten Wa-Santoku
Steel Type:Stain-Resistant Steel
Saya Cover:Not Included
Handle Material:Magnolia Wood
Bolster Material:Water Buffalo Horn (Bolsters are made from natural horn therefore colors may vary)
HRC:61 - 62
Masamoto's powdered steel is constructed using a traditional Japanese Sanmai technique. The core is SRS13 powdered steel, while it is clad with soft stainless steel. A very light knife yet extremely durable on the edge retention.
Minosuke Matsuzawa, the founder of the Masamoto Sohonten Company started making knives in 1866. It was his dream that his family would come to be remembered as knife craftsmen throughout the generations. Now, five generations later, Matsuzawa’s vision has been realized and professionally crafted Masamoto knives have become widely regarded as the finest knives made for professional use.
Purpose of Santoku
The santoku, meaning "three virtues", is an all-purpose knife that takes its name from its ability to easily handle meat, fish and vegetables. The high profile of the blade makes the santoku well-suited for smaller kitchen spaces and keeps the knuckles well above the cutting board.
Did you know?
- Korin offers their customers a free maintenance servicefor all traditional Japanese knives!
- The initial blade serves as a sharpening guide in the future. Free initial sharpening and uraoshi sharpening is available with every purchase. Please be aware that sharpened knives are not eligible for returns.
General knife care tips and warnings
- Never wash knives in the dishwasher
- Stain-resistant knives are not stainless.
- Improper care will result in rusting and chipping.
- Please wipe knives dry after use to prevent rusting.
- Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
- We advice all customers to always use sharpening stones to sharpen or hone knives.