Santoku Knife - Damascus - 170mm - 175g

Japanese Santoku Knife Gai - Superior Precision in the Kitchen

The Tojiro Gai Santoku knife with a 170 mm blade is a professional tool designed for precision work in the kitchen. Featuring 37 layers of damask steel and a VG10 steel core, this knife combines durability and sharpness. The ergonomic handle provides perfect balance and safe handling for both routine and detailed tasks.

Perfect for chopping, slicing, and dicing vegetables, fruits, as well as smaller pieces of fish and meat - especially suitable for onions thanks to its wide, stable blade.

Japanese precision tool for everyday cooking

The Santoku knife is specifically developed for Japanese cuisine, where chopping is prevalent. Its wide, slightly shorter blade ensures incredible stability during use. The smooth "chopping" motion that the Santoku knife is designed for makes it especially suitable for quick and uniform vegetable preparation. Weighing only 175 grams, it reduces wrist fatigue even during extended use.

Top-class durability and performance

The name "Gai" means "armor" in Japanese - a reference to the knife's incredible durability. The blade's core of high-quality VG10 steel ensures long-lasting sharpness, while the surrounding 37 layers of damask steel strengthen the construction and give the knife its distinctive appearance. The handle is meticulously balanced to provide the knife with perfect equilibrium, resulting in greater control and less strain on the hand during use.

Technical specifications

Blade length: 170 mm
Weight: 175 grams
Material: 37-layer damask steel with VG10 steel core
Series: Tojiro Gai

Remember that this knife requires proper maintenance: Always hand wash (never in the dishwasher), dry immediately after use, and avoid contact with hard items such as bones or hard surfaces. With the right care, the knife will maintain its sharpness for a long time and can be sharpened repeatedly.

You are always welcome to contact our customer service at web@hw.dk for further information.

Frequently Asked Questions

How do I maintain my Santoku knife?
Always hand wash the knife with mild soapy water, dry it immediately after use, and store it protected. Avoid contact with hard surfaces and bones.

What is the difference between a Santoku knife and a regular chef's knife?
The Santoku knife typically features a wider, shorter blade and a flat edge, making it ideal for "chopping" techniques and precision work with vegetables.

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