or
Home | Japanese Kitchen Knives | Tagai Sanjo 165mm Santoku SLD Oak and Wenge Handle

Tagai Sanjo 165mm Santoku SLD Oak and Wenge Handle

$266.00
$266.00
Sold Out

Shipping calculated at checkout.

Tagai knives are a collaboration born in Sanjo Niigata and are forged and ground by Hosokawa-san (Gihei Hamono).

These are forged in stainless clad SLD with a migaki finish, they have the classic Sanjo geometry with strong distal taper and are ground very thin behind the edge. Handles are square leaning oak and wenge octagonal handle, also made in Sanjo specifically for this series.

SLD steel is an improved SKD11 carbon tool steel most commonly used in tap and die tools and metal stamping dies. It is designed to stay tough when treated hard and to retain its workability at a high hardness as well. For knife making this translates to a very long lived tough edge with near stainless properties. It holds an edge very nicely and cuts well as it dulls. While SLD has a very high chromium content for a carbon steel which slows down rust, it is not stainless, avoid soaking or leaving food on the blade.

Maintain with care, hand wash and dry, no dishwasher. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards. As these are ground very thin please be careful of twisting the blade on the cutting board or cutting hard ingredients, these are very high performing knives, but do not tolerate misuse.

Brand: Tagai
Smith: Mutsumi Hinoura
Sharpener: Takashi Hosokawa
Producing Area: Sanjo Niigata, Japan
Profile: Santoku
Size: 165mm
Grind: Wide Kireba
Blade Type: Stainless Clad Stainless Steel
Steel Type: SLD
Handle: Oak & Wenge
Total Length: 310mm
Handle Length: 126mm
Handle to Tip Length: 184mm
Blade Height: 42mm
Edge Length: 166mm
Thickness: 0.081mm
Weight: 142g
Hand Orientation: Ambidextrous
Saya: Sold Separately
HRC:

*Measurements are taken from random sample
Actual measurements may vary.

This is a semi-stainless steel knife. The blade has higher corrosion and stain resistance than carbon steel knives but will slowly oxidize with use over time. Hand wash and towel dry. Do not put it in the dishwasher. Do not air dry.



Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Using a quality wooden cutting board will keep a sharper edge for longer. Cutting surface materials like glass, ceramic and bamboo will make the edge go dull quickly and should be avoided.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000 grit. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

READ IMPORTANT DELIVERY OPTION INFORMATION

Tagai Sanjo 165mm Santoku SLD...

$266.00
$266.00
Sold Out