Santoku - Stainless Steel (Gingami #3)

For meat, fish, and vegetables. An all-purpose kitchen knife.

Made by Zenpou, whose Hitachi Metals steel workshop sits in Kochi prefecture in southern Japan, this Santoku is built from Gingami #3 steel — Hitachi Metals' best stainless steel, sharper than VG10 and AUS10, and easier to sharpen than most other stainless steels. Although Gingami #3 is stainless, it carries properties close to carbon steel, giving it the sharpness professional chefs favor without the rust risk.

Best for: Everyday prep across meat, fish, and vegetables, with an edge that holds up well between sharpenings.

Not for: Frozen food or bones — the blade is built for everyday prep, not heavy-duty work.

Maintenance

• Not to be used on frozen food and bones
• Keep clean and dry after use
• Do not clean in dishwasher