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- Santoku knife [Maboroshi]
Santoku knife [Maboroshi]
Established a company as a Japanese sword manufacturer 140 years ago.
We are afraid that the Japanese swords are only a kind of traditional art, we will not be able to provide an opportunity to appreciate how sharp and splendid the traditional swords are directly for you all.
We would like to guarantee you how well the hand made kitchen knives with the same manufacturing methodology of Japanese swords"KATANA".
We , the 4th successor, make sure you might feel the products we provide are authentic and sharp no matter how long you might use ,moreover , you might realize the one as a precious practical utility.
We contrive to last and improve the same traditional Japanese sword manufacturing skills so that our products will be able to satisfy your needs ; sharpness, long life time.
Please do not hesitate to contact us if you would like to get the further information.
We would like to guarantee you how well the hand made kitchen knives with the same manufacturing methodology of Japanese swords"KATANA".
We , the 4th successor, make sure you might feel the products we provide are authentic and sharp no matter how long you might use ,moreover , you might realize the one as a precious practical utility.
We contrive to last and improve the same traditional Japanese sword manufacturing skills so that our products will be able to satisfy your needs ; sharpness, long life time.
Please do not hesitate to contact us if you would like to get the further information.
![Santoku knife [Maboroshi]](/html/upload/save_image/10292120_653e4e1c100f4.jpg)
![Santoku knife [Maboroshi]](/html/upload/save_image/10292120_653e4e2640f52.jpg)
![Santoku knife [Maboroshi]](/html/upload/save_image/10292121_653e4e2d2c515.jpg)
![Santoku knife [Maboroshi]](/html/upload/save_image/10292121_653e4e350a716.jpg)
Santoku knife [Maboroshi]
[NOTICE]
The Santoku knife incorporates the strengths of the Gyuto and the kitchen knives and comes with a wide-width design, ideal for home use. This knife can handle meat, fish and vegetables (three uses) that is the origin of the knife name. The series of Santoku knife, Maboroshi has a sandwich structure with stainless and steel (shirogami (white paper) No.1). The surface of the blade is Uchidashi finish and this series is the most popular knife. The steel (shirogami (white paper) No.1), which is white steel called shirogami (white paper), contains many carbon and that makes knife hard and high sharpness cutting blade, and the raw materials are made by Hitachi Metals, Ltd.
The Santoku knife incorporates the strengths of the Gyuto and the kitchen knives and comes with a wide-width design, ideal for home use. This knife can handle meat, fish and vegetables (three uses) that is the origin of the knife name. The series of Santoku knife, Maboroshi has a sandwich structure with stainless and steel (shirogami (white paper) No.1). The surface of the blade is Uchidashi finish and this series is the most popular knife. The steel (shirogami (white paper) No.1), which is white steel called shirogami (white paper), contains many carbon and that makes knife hard and high sharpness cutting blade, and the raw materials are made by Hitachi Metals, Ltd.
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Review
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KimScore：★★★★★Date：2021/05/05
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valentinus hendrikxScore：★★★★★Date：2015/11/09Me and my wife really love your knife ,it's a real tool and no decoration. We use it every day in our kitchen. Cutting is mutch faster and cleaner.
It handels well and sharpening it is only needed very rarely. -
Wellington DongScore：★★★★★Date：2015/11/07I have bought three of your knives over the years and they have always performed at an exceptional level. I don't say this lightly because I am a daiku and have used a lot of exceptional edge tools in my trade.
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ShogenshiScore：★★★★★Date：2014/09/18I'm fussy about things being sharp, whether a knife, razor, scissors, or nail clippers, I've always insisted on having a sharp edge. This is especially important with knives because I use them every day, and I decided to order your Santoku-knife. Thin-shredded cabbage and sliced onions...its edge sliced through with no effort, and I could go on cutting forever; this made me so happy! I will take very, very good care of this knife and keep it sharp; thank you for making such a high-quality knife.
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ManamiScore：★★★★★Date：2014/09/18This was the first time I purchased a non-stainless steel knife (Santoku-knife). The price had always held me back from buying, but in the end my stainless steel knife became so blunt. I was annoyed every time I used it; so I finally decided to buy your knife. I was wowed by its outstanding sharpness! It cuts through vegetables and meats effortlessly, and food preparation has become so much easier. But I do have one regret, I should've bought it much earlier. The knife does gets rusty if I leave it wet and requires slightly different care from stainless steel tools, but with good care and maintenance I look forward to using this knife for a very long time.
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GoroScore：★★★★★Date：2012/07/14I used to learn iai (the art of drawing a sword) and also practiced tameshigiri (target test cutting). Your knives made by a swordsmith caught my attention, and now that I cook more often, I've decided to replace my old knives with yours.
I can tell how sharp this knife is, and in fact, I enjoy cooking more now. Your knife motivated me to cut, cut, and cut foods and take on more challenging recipes! I will cherish and take good care of this knife and use it for a long time.
