Tojiro Professional Santoku Knife 6.7" (17cm) — Cobalt Alloy Core, 13% Chrome Stainless

Designed for cooks who demand commercial-level performance at home, this Tojiro Santoku blends a hard cobalt-alloy cutting core with 13 chrome stainless side layers to resist staining while holding a keen edge. At 6.7 inches (170 mm) blade length and a total length of 295 mm, the knife is sized for everyday prep—slicing, dicing, and mincing—with an ergonomic laminated handle that suits both left- and right-handed users.

How sharp and durable is the Tojiro Santoku out of the box?

The blade arrives factory-sharpened thanks to the cobalt alloy core, which takes and retains a fine edge longer than ordinary stainless steels. The 13 chrome stainless cladding protects the core from corrosion and makes routine upkeep easier.

• Cobalt alloy core for edge retention and hardness
• 13% chrome stainless sides resist rust and stains
• Factory edge optimized for immediate home use

What tasks does this 6.7" Santoku handle best in the kitchen?

Its blade length and flatter profile make the knife ideal for slicing vegetables, trimming proteins, and fine mincing. The Santoku shape offers a balance between rocking and straight slicing techniques, giving versatile control for everyday cooking.

• Slicing vegetables and fruits with thin, even cuts
• Dicing herbs and aromatics without bruising
• Portioning boneless proteins and thin fillets

Is the handle comfortable and suitable for both hands?

The handle uses laminated reinforcement material with a three-pin construction for stability and a confident grip. Its symmetric profile and even-edged blade geometry accommodate left- and right-handed chefs without altering performance.

• Three-pin laminated handle for long-term durability
• Balanced weight distribution for controlled cutting
• Ambidextrous shape supports left- and right-handed use

How should I care for this knife to keep it performing?

Hand washing and immediate drying preserve the blade finish and prevent spotting; avoid dishwashers and prolonged water exposure. Periodic honing maintains the edge between full sharpening sessions, and professional or whetstone sharpening will restore the factory bevel when needed.

• Wash by hand with mild detergent and dry promptly
• Use a honing rod regularly to align the edge
• Sharpen on a whetstone or have it professionally serviced

Who is this for: The Tojiro Professional Santoku 6.7" suits home cooks, culinary students, and professional chefs who want a compact, reliable all-purpose knife with commercial-grade metallurgy. If you value strong edge retention, corrosion resistance, and an ambidextrous design in a 17 cm blade, this Santoku delivers consistent performance for everyday prep work.