{"product_id":"mitsumoto-sakari-7-inch-santoku-knife-san-mai-9cr18mov-tsuchime-finish-octagonal-rosewood-handle","title":"MITSUMOTO SAKARI 7-Inch Santoku Knife — San-Mai 9Cr18MoV, Tsuchime Finish \u0026 Octagonal Rosewood Handle","description":"\u003cp\u003e\u003cstrong\u003eThe MITSUMOTO SAKARI 7-inch Santoku is a hand-forged Japanese chef knife built with a San-Mai 9Cr18MoV core, designed for daily slicing, dicing and precise prep.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eThis Santoku blends traditional Japanese blade making with practical kitchen geometry: a hard high-carbon stainless core for long edge life, softer outer cladding for toughness, and a hammered tsuchime finish to reduce sticking. At 7 inches, the blade is sized to move comfortably across a home cutting board while the wider profile gives better control when guiding vegetables, boneless meats and herbs. The octagonal rosewood handle provides repeatable hand placement for consistent cuts, and the overall balance makes it suitable for cooks who want a single reliable all-purpose knife.\u003c\/p\u003e\n\n\u003ch3\u003eHow does this Santoku make everyday prep faster and neater?\u003c\/h3\u003e\n\u003cp\u003eThe blade geometry and width were chosen to speed up common kitchen tasks: a flatter profile reduces rocking while a wide face supports scooping and moving ingredients. The San-Mai core holds a sharper edge for longer so you spend less time honing during weekly prep.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eWide blade surface helps gather chopped items and transfer to pans\u003c\/li\u003e\n  \u003cli\u003eSharp San-Mai core maintains edge for cleaner slices of vegetables and proteins\u003c\/li\u003e\n  \u003cli\u003eTsuchime hammering reduces food adhesion for smoother cutting\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat construction features improve durability and edge retention?\u003c\/h3\u003e\n\u003cp\u003eThis knife uses a three-layer San-Mai build with a 9Cr18MoV high-carbon stainless steel cutting core between softer cladding layers. That combination gives a hard, wear-resistant edge while the outer layers add impact resistance and protect the core from corrosion.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e9Cr18MoV core for hardness and wear resistance\u003c\/li\u003e\n  \u003cli\u003eCladded exterior for extra toughness and rust protection\u003c\/li\u003e\n  \u003cli\u003eHand-forged joining process ensures consistent blade structure\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhy is the hammered tsuchime surface useful in the kitchen?\u003c\/h3\u003e\n\u003cp\u003eThe small dimples on the blade create tiny air pockets between food and steel, which helps slices separate rather than cling to the blade. That reduces the need to stop and scrape, improving cutting rhythm when working with wet or sticky items like cucumber, potatoes and cheese.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eDimples minimize food sticking for continuous slicing\u003c\/li\u003e\n  \u003cli\u003eSubtle texture reduces friction on moist ingredients\u003c\/li\u003e\n  \u003cli\u003eFinish adds a handcrafted aesthetic and functional benefit\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow does the handle design affect comfort and control?\u003c\/h3\u003e\n\u003cp\u003eThe octagonal rosewood handle is shaped to help you find a consistent grip angle for controlled cuts and reduced hand fatigue. The geometry supports both pinch and handle grips and pairs well with the blade balance to make repeated prep less tiring.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eOctagonal profile guides hand placement for repeatable technique\u003c\/li\u003e\n  \u003cli\u003eRosewood offers a warm, tactile feel and a stable grip\u003c\/li\u003e\n  \u003cli\u003eBalanced handle-blade ratio improves maneuverability during chopping\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for: home cooks who want a versatile, traditional-style Japanese Santoku that performs across vegetable prep, boneless meat slicing and delicate tasks like herb mincing. It suits enthusiasts who value a sharper, longer-lasting edge and a handcrafted aesthetic, plus anyone replacing an everyday chef knife with a more precise, wider-blade alternative. Not intended as a specialty cleaver or large-bone cutter—best used on boneless proteins and produce. Routine honing and proper care will keep the blade performing at its best.\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is this Santoku suitable for boneless meat and fish?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes — the 7-inch Santoku handles boneless meat and fish well, offering precise slices and control for fillets and trimmed cuts.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: How should I care for the San-Mai 9Cr18MoV blade?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Hand wash and dry promptly, hone regularly, and store safely; avoid dishwashers and heavy bone chopping to preserve the edge.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"MITSUMOTO SAKARI","offers":[{"title":"Default Title","offer_id":49214473601243,"sku":"B0998JBWQQ","price":92.65,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0845\/1188\/3483\/files\/mitsumoto-sakari-santoku-front-view.jpg?v=1788366053","url":"https:\/\/homelypantry.co.uk\/products\/mitsumoto-sakari-7-inch-santoku-knife-san-mai-9cr18mov-tsuchime-finish-octagonal-rosewood-handle","provider":"The Homely Pantry","version":"1.0","type":"link"}