Santoku with K-tip • 180 mm • White #2 (mirror finish) • Ebony and blue corian handle with stainless steel fillers • Suitable for both left- and right-handed users

This elegant santoku is crafted entirely from carbon steel, featuring a core of Yasugi White #2 steel, clad with two softer carbon steel layers. The kyomen (mirror) finish on the hira side, combined with the luxurious colored handle, makes it a true eye-catcher.

You can recognize knives by Tadokoro-san by their distinct double high shinogi. Their are two Shinogi lines, both sides of the blade have one, whichs adds up as two. On both sides the flat part (hira) meets the shinogi line and from here starts the kireha (primary angle of the blade). The knifemaker discribes it to us always as ‘double shinogi ‘ blade. This means the blade is sharpened on both sides. This is visible in the high forging lines on both sides of the blade, with a broad exposed core steel in the center. It clearly reflects the craftsmanship of this experienced knifemaker, who began his training at the age of 16 under master craftsmen in Sakai. The refined thin blade geometry ensures exceptional sharpness and, thanks to the excellent convex profile, outstanding food release.

White steel, also known as Shirogami

The name does not refer to the color of the steel, but to the white paper it is wrapped in at the Hitachi steel factory in Japan. There are three grades: #1, #2, and #3. Grade #1 contains the highest amount of carbon and can be sharpened to an extremely fine edge, but it is also more brittle. Grade #3 is tougher and holds its edge the longest. Grade #2 is the most commonly used. White steel is a very pure steel with low iron content, appreciated for how easily it sharpens. With a whetstone, you can quickly achieve a razor-sharp edge. It is a favorite among sushi chefs who demand ultra-sharp knives. However, white steel is highly reactive and must be carefully maintained to prevent rust.

Elwin de Veld on Tadokoro Hamono

Today, many large commercial knife manufacturers in Japan have fully automated their production processes. At Tadokoro Cutlery, each knife is handcrafted by skilled artisans. Tadokoro knives are made with the end user in mind: razor-sharp and easy to maintain, for both professionals and home cooks. I hold deep respect for Tadokoro-san’s craftsmanship and finishing work, he is truly a master sharpener. In my nearly 30 years of experience, he ranks among my top five sharpeners in Japan.