Yoshihiro White Steel #1 Stainless Clad Santoku Multipurpose Knife with Magnolia Wood Handle
SKU:
Stainless-Clad Care
This knife is made with stainless cladding over a high-carbon core. The cladding resists rust, but the exposed core at the edge can still discolor or rust if not kept dry and properly maintained.
- 64 HRC
- Yes, except along the knife's edge
- Optional Magnolia Saya Cover
Blade Hardness
HRC (Rockwell Hardness) measures how hard the blade's steel is. Kitchen knife steel typically falls in the high-50s to mid-60s on this scale. Harder steel is built to hold a fine edge over long use, while softer steel favors flexibility and easy resharpening. The right HRC depends on the steel and design, not a single higher-is-better number.
Stain Resistant
This knife's cladding resists stains, though the exposed high-carbon edge can still discolor or rust without regular care.
Saya Cover
This knife does not automatically come with a saya cover included. Adding one with your order lets us shape it to this exact blade, a fit no aftermarket cover can match. A saya purchased separately later is cut to standard dimensions rather than this specific blade, so the fit is left to chance.
Full Specifications
Blade
- Knife Type
- Santoku (Multi-Purpose Knife)
- Primary Use
- All-purpose / General kitchen prep
- Blade Metal
- White Steel #1
- Construction
- Clad (San Mai)
- Blade Hardness
- 64 HRC
- Blade Edge Type
- Double Bevel
- Blade Finish
- Plain
- Stain Resistant
- Yes, except along the knife's edge
Handle
- Handle Material
- Magnolia
- Handle Shape
- Octagonal
- Bolster Material
- Water Buffalo Horn (Color Varies)
- Tang Type
- Partial Tang
Product Details
Our White Steel Santoku knife with stainless steel cladding is designed for multipurpose use, making it ideal for both home and professional kitchens. Handcrafted with meticulous attention to all tasks, this knife achieves a balanced combination of length, curve, and height. It excels at slicing, chopping, and dicing, suitable for meat, fish, and vegetables. The White Steel #1 high carbon steel core, with an HRC of 64, provides an exceptionally sharp edge that maintains its sharpness over extended periods.
The stainless steel cladding enhances the blade's resilience, making it more forgiving to moisture exposure while ensuring superior edge retention and sharpness remain intact. The Santoku knife features a round tip and a shorter, thinner blade, making it perfect for home cooking. "Santoku" literally means "three virtues," signifying its versatility for use with meat, fish, and vegetables. Each knife from Yoshihiro is handcrafted by master artisans, creating a unique one-of-a-kind work of art.
Preparing delicious meals begins with selecting wholesome ingredients and using the best tools, such as a high-quality chef's knife, to elevate every meal. From dicing, slicing, and chopping fresh produce from a farmer's market to carving a roast chicken straight from the oven, even the simplest tasks become a joy with a handcrafted knife that is as beautiful as it is functional.
Care and sharpening are essential in traditional Japanese knife-making, emphasizing the importance of a sharp edge that requires attention and care. Sharpening and honing should only be done with water whetstones. Always hand wash and dry immediately, especially when working with acidic ingredients, and avoid using the knife on objects such as bones, nutshells, and frozen foods.
Care & Origin
- Country of Origin
- Japan
- Care Instructions
- Hand wash only.
Dry immediately.
Avoid the dishwasher. - Sharpening Method
- Sharpen by hand using whetstones. Do not use honing rods.