The flatter cutting edge is nearly straight from heel to tip. The Santoku thin blade is shorter than Western chef’s or Gyuto knives making it lighter, easier to handle and less strenuous for long periods of work. The blade profile is well suited for up-and-down motion or using a tap-chop or a push-cut. The wide blade is handy for scooping food off the cutting board. It excels easily through the fresh produce and creates thin slices of meat, seafood, cheese, fruits, and vegetables. As the Three Virtues suggests it’s perfect for chopping, mincing and slicing the three main fresh produces. The Santoku’s multi-purpose and versatility nature leads it to be compared with a Western chef’s knife or the Gyuto. Three Virtues refers to the three methods of using a knife namely slicing, dicing and chopping or the three types of fresh produce that is meat, fish and vegetables.
Santoku Knife (三徳包丁 – pronounced: Santoku Bōchō) literally translated from Japanese means ‘Three Virtues’. Make sure your cutting motion is straight up and down with no lateral motion when hitting the cutting board. Using a good cutting technique is very important. So the steel is hard and can be delicate. The Shirogami core steel is hardened to HRC62. We recommend that the knife must be wiped down regularly during use, washed and dried properly after use. This knife patinas beautifully but extra care is required when using the knife. Both the core and the Iron cladding on the Shimo is reactive steel.
The core Shirogami #2 steel is cladded in soft Iron. The steel is an absolute pleasure to sharpen, takes and silky smooth cutting edge and has very good edge retention. The Shimo is Forged with White Carbon #2/Shirogami #2 steel. Masakage Shimo knives are hand forged by Yu Kurosaki from Echizen, Japan.
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