Crafted in Seki (関), in the heart of Japan, where blades of exceptional quality have been forged for over seven centuries. This line embodies the perfect balance between genuine tradition and its refined contemporary evolution. The Santoku is regarded as a universal kitchen knife—perfect for a wide range of culinary tasks. Its well-balanced shape makes it ideal for slicing vegetables, meat, and fish with precision, control, and ease. The blade is crafted from forged high-carbon stainless steel AUS-8, produced directly in Seki by the prestigious Inoguchi company. It proudly bears their traditional logo featuring a black sword and inscriptions in blue and red, unmistakable marks of authenticity and fine craftsmanship. Blade (刃身 Jinbu): 16.5 cm in length, with a sharpening angle (切刃 Kireha) of 25–30° on both sides—perfect for long, smooth, and accurate cuts. Its symmetrical geometry makes it suitable for both right- and left-handed users. Hardness: 57–59 HRC, offering excellent edge retention while remaining easy to resharpen. The handle (柄 E) is made of elegant stabilized black wood, features an ergonomic design, and measures approximately 11.5 cm. This is a Full Tang knife, meaning the blade extends through the entire length of the handle and is securely fastened with three classic steel rivets, ensuring durability, strength, and optimal balance. The total knife length (blade + handle) is 28.5 cm. The ergonomic grip provides a secure, stable, and comfortable hold—designed for a professional cutting experience. Note: This is a high-end product, part of the TS-Madam line, fully handcrafted by Inoguchi in Seki, Japan. The box includes full manufacturer details, serving as a guarantee of authenticity. As a passionate enthusiast of Japanese culture and craftsmanship, I personally select the finest handmade knives directly from the most prestigious master bladesmiths. Each knife is carefully packaged in its original box, wrapped in handcrafted, personalized rice paper, and shipped from Monaco (import duties from Japan have already been paid), using secure and trackable packaging to ensure it arrives intact and ready to be admired. (Inoguchi is widely recognized for its refined craftsmanship and is considered one of the top traditional knife makers in Seki. Additional information is available online.) Warnings: The blades of these knives are extremely sharp and should be used responsibly with utmost care to avoid injury. They must be hand-washed (never in a dishwasher) and thoroughly dried to preserve their quality and edge over the years and to prevent damage to the handle. For sharpening, which should be done only as needed, we recommend using quality sharpening stones with the following characteristics: - Grit JIS 80-400: For realigning the edge (only if the knife has suffered damage to the edge) - Grit JIS 600-800: To refine the edge - Grit JIS 1000-3000: To revive the edge - Grit JIS 4000-8000: To achieve a polished edge We suggest sharpening with grits between 600 and 1000 JIS for an optimal result with minimal effort. How to Choose an Authentic Japanese Knife • Essential Design: Japanese knives are functional tools, admired for their craftsmanship rather than their aesthetics. Be cautious of overly elaborate designs, which often signal non-original products. • Handle: The handle should be made of wood and designed for usability. Unlike the blade, which can last generations, the handle may wear out over time and is easily replaceable. Avoid overly decorative or colorful handles. • Weight: Japanese knives are generally lighter than traditional non-Japanese knives. Superior steel quality allows for thinner blades while maintaining strength and edge durability. Beware of excessively heavy or thick knives. • Place of Production: Japan is renowned for high-quality knife production. For authenticity, choose knives from specific regions like Seki, Gifu prefecture, a historical center for forging since the 14th century. A Japanese knife must be entirely made in Japan; avoid those assembled or manufactured abroad using “Japanese steel.” Anatomy of the Japanese knife. - Blade / Jinbu 刃身: The entire extension of the knife from the tip to the handle. - Edge / Hasaki 刃先: The part of the blade that first pierces the ingredient. - Primary Bevel / Kireha 切刃: The part of the blade that performs the cutting action, carefully designed to ensure sharpness and precision. - Distinct Line or Ridge / Shinogi 鎬: The part where the flat sides of the blade (Hira) and the main edge of the blade (Kireha) meet. - Blade Flat / Hira 平: The flat surface of the blade that extends from the shinogi line to the spine of the knife. - Spine / Mune 棟: The unsharpened upper edge of the blade. - Tip / Kissaki 切先: The part of the knife where the cutting edge and the spine meet. - Belly / Sori 反り: The working surface of the knife. - Heel / Hamoto 刃元: The part of the blade closest to the handle (opposite of the Kissaki). - Collar or Ferrule / Kakumaki 角巻: The part where the handle meets the blade. - Handle / E 柄: The grip of the knife. - Butt / Ejiri 柄尻: The end or bottom of the knife handle. The Legend of Seki In the heart of Japan, Seki (関) is a city that has represented excellence in blade craftsmanship for centuries. Its history dates back to the 14th century when the legendary master Kaneshige (兼重), also known as Kinju, arrived here with Kaneuji (兼氏), establishing the renowned tradition of Mino (美濃) swords. These refined and deadly weapons quickly became symbols of honor and power for daimyo (大名) and samurai (侍) across the country. With the advent of the Meiji era (明治) and the modernization of Japan, the use of swords was banned, marking the end of an era. However, the artisans of Seki demonstrated great adaptability, turning their mastery to the production of knives and precision tools, preserving the ancient art in new forms. This millennia-old tradition is still alive today, and at the Seki Swordsmith Museum (関鍛冶伝承館), you can explore this fascinating heritage and witness the creation of blades of extraordinary quality. A must-see event is on January 2nd, when the first forging of the year is celebrated with ancient rituals, offering a unique and captivating spectacle.