7.5" Hand-Forged Santoku Knife – High-Carbon Steel Chef Knife

7.5" Handforged Santoku Knife – Japanese-Style High-Carbon Steel

Elevate your kitchen game with this professionally hand-forged Santoku knife. Crafted from high-carbon 7CR steel with a striking antique burnt oxidized black finish, this blade delivers razor-sharp, precision cuts through meat, fish, vegetables, fruit, and more. Whether you're a home cook or a seasoned chef, this multipurpose kitchen knife is built to perform beautifully day after day.

Key Features

• Blade Material: High-carbon 7CR stainless steel with 4CR13MOV shank for durability and edge retention
• Heat-Treated Hardness: HRC 56 — tough enough for everyday use, yet easy to maintain a sharp edge
• Blade Length: 18 cm (approximately 7.5 inches) with a 2.5 mm thickness for a perfect balance of strength and agility
• Total Length: 30.5 cm — ergonomically proportioned for confident control
• Handle: Natural red rosewood handle — warm, comfortable grip that reduces hand fatigue during long prep sessions
• Blade Angle: Over 60° for exceptional sharpness right out of the box
• Finish: Antique burnt oxidized black surface — stylish, rust-resistant, and unique
• Weight: 235 g — well-balanced for smooth, controlled slicing
• Certified: CE / EU certified; eco-friendly construction with no high-concern chemicals

Versatile Cutting Performance

This Santoku knife is purpose-built for a wide range of kitchen tasks:

• Slicing and dicing vegetables and fruit
• Portioning and trimming meat and poultry
• Preparing fish and sushi-grade cuts
• Chopping herbs, bread, and more

Hand-Forged Craftsmanship

Each knife is individually hand-forged, resulting in a blade with exceptional structural integrity and a distinctive character. The Japanese-style Santoku design combines a wide, flat edge with a subtly curved spine — ideal for the push-cutting and chopping techniques used by professional chefs worldwide. Made in Mainland China.

Care Instructions

For best results, hand-wash with warm soapy water and dry immediately. Avoid dishwashers to preserve the blade's edge and the rosewood handle's finish. Hone regularly and sharpen as needed to maintain peak cutting performance.

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Learn more: Nutrition.gov on cooking and food safety

Frequently Asked Questions

Q: What type of steel is used in this Santoku knife and how hard is it?

A: The blade is crafted from high-carbon 7CR stainless steel with a 4CR13MOV shank, heat-treated to HRC 56 hardness. This level of hardness provides excellent edge retention while remaining easy to resharpen, making it a great choice for everyday kitchen use.

Q: Is this knife suitable for both meat and vegetables?

A: Absolutely. The 7.5-inch Japanese Santoku design excels at slicing, dicing, and chopping a wide variety of ingredients — from vegetables, herbs, and fruit to meat, fish, and sushi. Its wide blade and sharp edge angle make it one of the most versatile knives in any kitchen.

Q: How should I care for the rosewood handle and high-carbon steel blade?

A: Always hand-wash this knife with mild soap and warm water, then dry it immediately. Do not soak or place it in a dishwasher, as this can damage both the wooden handle and the blade's edge. Regular honing and occasional sharpening will keep the blade performing at its best for years to come.