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All-Stainless Santoku Knife – 6.7 inches (17 cm)
$159.00
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All-Stainless Santoku Knife • Molybdenum Steel • 6.7" • Made in Japan
In stock, ready to ship
Slice through vegetables with the precision of the All-Stainless Santoku Knife – 6.7 inches (17 cm), where the clam-shaped blade effortlessly glides into produce. The high-quality molybdenum steel ensures each cut maintains sharpness, allowing for quick, clean preparation. Its all-stainless design fosters a hygienic cooking experience, while the sleek, balanced handle provides a confident grip, making it an essential tool for any kitchen task.
Why You'll Love It?
• Molybdenum steel for exceptional edge retention.
• Effortlessly slices vegetables with its clam-shaped blade.
• Expertly forged in Japan for unmatched precision.
• Comfortable grip enhances control during meal prep.
• Elevate your culinary skills with professional quality.
Directly sourced from artisan workshops in Japan
No US customs fees or surprise import charges — we take care of everything
Pure, precise, and proudly made in Japan—your go-to knife for everyday excellence.
Product Description
The Santoku All Stainless Steel Knife – 6.7 in (17 cm) is a refined kitchen tool that balances performance, cleanliness, and simplicity. Built entirely from premium materials and expertly made in Japan, this Japanese knife delivers the kind of precision and reliability that serious cooks expect.
The blade is forged from high-quality molybdenum steel, known for its sharp edge retention and easy maintenance. Its clam-shaped profile provides a smooth, confident bite into a wide variety of ingredients—from fruits and vegetables to meats and fresh herbs. Whether you're slicing, trimming, or prepping with detail, the blade offers fluid control and consistent, clean cuts.
The integrated 18-8 stainless steel handle creates a seamless, all-metal body that resists rust, corrosion, and wear. This hygienic design makes cleaning effortless—rinse, wipe, or place it in the dishwasher after use.
Why this knife belongs in your kitchen:
100% Japanese-made – Crafted with care, tradition, and precision
6.7 in (17cm) molybdenum steel blade – Durable, razor-sharp, and versatile
Clam-shaped edge – Designed for smooth, fatigue-free cutting
Seamless stainless steel construction – Hygienic, rust-resistant, and dishwasher-safe
Ideal for everyday use – Excellent for slicing produce, trimming proteins, and precise prep
Perfect for home cooks and professionals alike, this petty knife offers sharpness and handling in equal measure—without unnecessary complexity. Its modern stainless design blends beautifully with any kitchen setup, while its performance meets the standards of Japanese knife-making heritage.
Wash with mild detergent after use, dry thoroughly with a soft cloth, and store in a dry, cool place. Dishwasher-safe. Sharpen every few months to maintain peak cutting performance.
Artisan & Craft
Made by Towa in Seki City, Gifu Prefecture, Japan
Note
Every piece crafted by our artisans tells a unique story.
Subtle marks, slight irregularities in shape, variations in glaze color and texture—these natural differences give each creation its own soul.
Over time, as you use your pieces, their character deepens, becoming part of your daily life and memories.
In Gifu Prefecture, the city of Seki has been Japan’s blade-forging capital for over 800 years, earning a reputation as the “City of Blades.”
Its legacy began in the Kamakura period, when master swordsmiths—seeking the ideal conditions for forging—settled in Seki for its pure river water, rich charcoal, and fine iron sand.
These artisans developed a unique forging technique known for producing swords that were both incredibly sharp and exceptionally durable, prized by samurai across Japan.
Today, Seki’s blacksmiths uphold this tradition, seamlessly blending centuries-old methods with modern metallurgy to craft kitchen knives of unmatched precision and elegance, trusted by chefs and collectors around the world.
Made by Towa in Japan
Towa knives are meticulously manufactured in a renowned knife factory in Seki City, Gifu Prefecture—a town with an 800-year legacy of swordsmithing excellence.
Known as the “City of Blades,” Seki has long been home to master swordsmiths who forged weapons for samurai with unmatched precision and skill.
Towa continues this storied tradition by collaborating directly with local artisans to create original, high-performance kitchen knives.
Each blade reflects a seamless blend of time-honored craftsmanship and thoughtful innovation, delivering the sharpness, balance, and durability that define true Japanese quality.
Made by Towa in Japan
Towa knives are meticulously manufactured in a renowned knife factory in Seki City, Gifu Prefecture—a town with an 800-year legacy of swordsmithing excellence.
Known as the “City of Blades,” Seki has long been home to master swordsmiths who forged weapons for samurai with unmatched precision and skill.
Towa continues this storied tradition by collaborating directly with local artisans to create original, high-performance kitchen knives.
Each blade reflects a seamless blend of time-honored craftsmanship and thoughtful innovation, delivering the sharpness, balance, and durability that define true Japanese quality.
FAQs
All you need to know about Japanese Knives.
What makes Japanese knives different from Western knives?
Japanese knives typically feature harder steel, thinner and sharper blades, and lighter handles compared to Western knives. These characteristics allow for precision cutting, especially suited for detailed culinary tasks, but require careful maintenance to preserve sharpness and avoid damage.
How should I maintain and sharpen a Japanese knife?
Regularly hand-wash and dry your knife immediately after use to prevent rust and corrosion. Sharpen using a whetstone designed specifically for Japanese knives, maintaining a consistent angle (usually around 15 degrees). Avoid dishwashers and harsh cleaning methods to preserve blade integrity.
Can Japanese knives be used for any type of food preparation?
While versatile, certain Japanese knives are specialized: Gyuto (chef’s knife) handles most ingredients, Santoku excels in chopping vegetables and meats, while Yanagiba is specifically suited for slicing sashimi and seafood. Selecting the right knife enhances performance and preserves blade condition.
Why are Japanese knives often more expensive?
Japanese knives are handcrafted, employing traditional methods and premium high-carbon steel, which contributes to their exceptional sharpness, durability, and aesthetics. This artisanal craftsmanship and the high-quality materials used typically result in higher pricing compared to mass-produced knives.
Are Japanese knives suitable for beginners?
Yes, beginners can effectively use Japanese knives, but it’s essential to start with user-friendly styles like Santoku or Gyuto, known for balanced handling and versatility. Proper care, handling, and regular sharpening practices will ensure a positive experience, even for novices.
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