Tojiro Shirogami F-698 - Santoku knife, 3 layers, carbon steel, 170 mm blade, Japan

According to Japanese tradition, the knife was wrapped in white or blue paper. This indicated the class of goods.

Aogami - high quality, from such steel blacksmiths forged the combat blades.

Shirogami - ordinary, inexpensive steel, with excellent cutting properties.

Nowadays, this is more of a tribute to history, and Shirogami knives do a great job with all kitchen tasks, and Aogami is more of a gift option, with more value.

Choosing a lower price tag seems obvious justified, but sometimes it is necessary to get the maximum and cost is not key factor.

Most aggressive cut, in blades with a high carbon content, such as Shirogami & Aogami.

Both are very reactive, that is prone to rust. This is a significant defining moment for an informed purchase.

It's important to remember that the katana was also made of highly reactive carbon steel the Tamahagane.

When a sword of value was taken from scabbard, those present in the room held their breath so that it would rust less and before sheathing it, a corrosion-preventing treatment was carried out.

The situation is same today, high-carbon knives still exposed pitting, but cut superiorly more than stainless steel.

Santoku knife for what? - The most appropriate answer - for almost everything.

It is also called the "knife three virtues" - meat, fish, vegetables.

Traditional Japanese kitchen knives are different from European ones, but some forms are exceptionally clear to us and deservedly popular outside of Japan.

Santoku knife has a standard blade length in the range of 165-170 mm.

When a beginner wants to buy his first Japanese kitchen knife, you should pay attention to Santoku.

Steel Shirogami, the Tojiro F-698 is capricious for a beginner, this choice must be conscious.

Our online store of knives, can offer a variety of models of stainless steel Santoku.

If your choice is still carbon steel, the F-698 is the right choice in terms of price-performance ratio.