This beautiful traditional forged knife is called “Blue Moon”, which is青月“Seigetsu” in Japanese. This is because we felt that the unique Tsuchime (“Hammered pattern”) dimples and dark-colored Kurouchi (“Black forged”) finish of the blade looked just like the cratered surface of the Moon.
The core of the blades is made from Hitachi Blue Steel No.2 Japanese high carbon steel, which is sandwiched between soft stainless steel for improved corrosion resistance, and thus reduced maintenance. Blue Moon Knife is hand ground and sharpened, and have very good overall fit and finish.
The oval-shaped handles are suitable for both right-handed and left-handed users. They are made of Chestnut wood with black resin ferrule.
The tall blade and rounded nose / tip of the Santoku make it a versatile knife that is well suited to cutting meat, fish, or vegetables; Hence it’s name, which literally means “Three-purpose”. The Santoku is often recommended as a multi-purpose kitchen knife.
Knife Model: JCK Natures Blue Moon Series Wa Santoku
Blade Material: Blue Steel No.2 Clad
Rockwell Hardness (HRc): 62
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Oval Shaped Chestnut Wood Handle with Black Resin Ferrule
Saya Included: No.
| Wa Santoku 170mm (6.6")|
Cutting edge length: 170mm (6.6")
Total Length: 305mm (12.0")
Blade Thickness: 4.6mm (0.18)
Blade Width: 50mm (1.9")
Handle Length: 124mm (4.8")
Total Weight: 136g (4.7oz)
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
Bonjour je vis au Canada et j’ai reçu mon couteau très rapidement. Il coupe comme un scalpel et est très léger. J’adore sa finition tsuchime. Merci JapaneseChefsKnife Fantastic! Hello I live in Canada and I received my knife very quickly. It cuts like a scalpel and is very light. I love its tsuchime finish. Thank you JapaneseChefsKnife
I have purchaced two blue paper steel knives for the home and there beyond our expectations. Razor sharp and has a unique pitch when honing the blades. Thank you.
Great knife, well balanced with a hammered finish makes for effortless cutting. Because cutting is so easy it allows you to utilize the knife for long periods of time without fatigue.
Quality knife, superbly made, very sharp straight out of the box, will buy more
I started reading about Japanese chef knives and after a few days decided that I needed to get one in hand. I bought this because it is affordable and has lots of great reviews. A few weeks later I bought a 210 gyuto for twice the price. I like the feel of the santoku better and would recommend this knife, based on my very limited experience.