Tsukasa Santoku Shirogami #2 Oak 120mm (4.7″)

Tsukasa Santoku Shirogami #2 Oak 120mm is a small kitchen knife crafted by the highly skilled blacksmith Tsukasa Tokaji at the renowned Tokaji forge in Kōchi, Japan. This knife showcases the exceptional handmade quality and features a blade made from Shirogami #2 steel, well-known for its high carbon content and outstanding edge retention. Chefs and culinary enthusiasts praise Shirogami for its precision and finesse in slicing and dicing!

BLADE SHAPE:
Originating from Japan, the Santoku knife is a multipurpose kitchen essential found in many Japanese households. Renowned for its superior cutting and chopping abilities, it excels at a wide range of tasks on the cutting board.

The 120mm blade length Santoku knife is a unique blade that brings together the best of two worlds, combining the versatility of a Santoku knife with the precision of a petty knife. With this hybrid blade shape, you’ll feel the benefits of a versatile all-rounder while enjoying the maneuverability and precision of a petty knife. It effortlessly handles slicing, dicing, and mincing tasks, and its shorter blade length allows for more intricate and delicate work, such as peeling, trimming, and detailed cutting.

STEEL:
Shirogami #2 is a traditional high-carbon steel. Due to its high carbon content, it can reach a hardness of over 60 HRC, which means that blades forged from it will have excellent edge retention. It is renowned for its exceptional sharpness, durability, and ability to hold a keen edge.

Here are some reasons why Shirogami knives are highly regarded:
→ Exceptional sharpness: Shirogami steel has a high carbon content, which enables it to achieve an incredibly sharp edge. This sharpness allows chefs to make clean, precise cuts with minimal effort. The fine edge contributes to the overall precision and accuracy of knife work.
→ Edge retention: One of the desirable characteristics of Shirogami steel is its ability to retain its sharpness for extended periods. This means that chefs can work with the knife for a longer time before needing to sharpen it again, resulting in efficient and uninterrupted food preparation.
→ Ease of sharpening: Shirogami steel is known for its ease of sharpening. It responds well to honing and sharpening techniques, making it convenient for chefs to maintain the knife’s edge and restore its sharpness when necessary.

Just keep in mind that this blade is a bit more delicate. So, make sure to follow some basic care and maintenance tips for Japanese knives when you’re using it. Taking good care of it will keep it in top shape for a long time. → Read more about how to take care of high carbon knives and patina in our Knife maintenance blog post.

KNIFE CARE:
The steel will gradually acquire a patina, which only endows this knife with more charm. Do not put it in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. We recommend the occasional coat of knife maintenance oil to protect the blade from external influences.

LAMINATION:
The blade was laminated with soft iron, which is iron with only a small amount of carbon added to it. Laminating the blade improves its structural integrity, as the knife’s core is made of hard—and therefore brittle—high-carbon Aogami #2 steel that is prone to breakage on its own.

Due to its purity and lack of any added elements such as chromium (Cr), soft iron doesn’t resist corrosion well. Therefore, the upper laminated part can also develop rust when not taken care of properly.

KNIFE CARE:
The steel will gradually acquire a patina, which only endows this knife with more charm. Do not wash this knife in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. We recommend the occasional coat of knife maintenance oil to protect the blade from external influences. → Read more about patina on our blog.

GEOMETRY:
It has a double bevel (symmetrical) blade.
Viewed from the back of the blade, the knife is heavier and stronger at the handle and thinner and more precise at the tip. This blade shape makes the knife easier to use because the blade is very responsive, easily maneuverable and nicely balanced. This type of blade design is also called distal taper – you can read more about it in the article on blade geometry.  

BLADE FINSIH:
The knife has a kuro-uchi finish, which gives it a unique, rustic look. It’s worth noting that each blade in the series is individually handcrafted. You might notice some minor imperfections or scratches. However, these are just signs of the hand-making process and do not affect the overall quality of the knife. Oh, and there’s also the master’s signature engraved in Kanji characters on the blade. Pretty cool, right?

HANDLE:
The handle is octagonal and made from a single piece of oak wood. It fits perfectly in both left and right hands. People are starting to prefer oak handles over the traditional magnolia ones in their home kitchens because they’re sturdier and can handle all sorts of wear and tear. Plus, they just look really nice!

BLACKSMITH:
Tsukasa Tokaji is an exceptionally skilled blacksmith from the Japanese city of Kōchi. He dedicated himself to the art of knife making under the mentorship of renowned blacksmith Tadayoshi Tokaji, mastering traditional techniques of free forging over the years. Tsukasa’s knives are crafted from Shirogami carbon steel and laminated with soft iron. This combination ensures outstanding durability and blade strength, making the knives reliable and suitable for long-term use.