KOYO Santoku Knife

This Santoku knife was co-developed by three companies: a knife manufacturer in Seki and three specialty knife retailers.

In addition to its excellent sharpness, we want it to be a lifelong companion that accompanies you every day.

Our top priority is for you to use it for a long time, so we focused on creating a sincere product, without any eccentricities.

Thus, the "Sincere Knife" was born from this vision.

Are you choosing the right knife for daily use?

"Cooking is stressful because of dull knives..."
"I want a good knife, but I don't know which one to choose."
"Maintenance seems so difficult..."

As people involved in the knife industry, we constantly address these concerns. Our goal is to provide **the "answer" to a truly long-lasting knife for your home** that embodies KOYO PRODUCTS' concept: "You realize you've been using it all this time."

KOYO PRODUCTS, Marusho Kogyo (a knife manufacturer from Seki), and Miura Hamono-ten (a specialty knife store) — these three companies united by this shared vision to create this one-of-a-kind knife.

"KOYO Santoku Knife"

While "sharpness" is a given, we looked beyond that. By using and maintaining it daily, **it grows into a unique knife for you.** It's a knife that will be your "companion," supporting you throughout your life.

Impressive Sharpness. "Ginsan Steel" Trusted by Professionals.

When you place the blade on a ripe tomato, it firmly grips the surface and slices through with almost just the weight of the knife. It also effortlessly catches slippery chicken skin.

The pleasure of the blade cutting without force. What this knife delivers first and foremost is that **overwhelming sharpness that provides continuous "satisfaction."**

The secret lies in **"Ginsan" (Gin-san) high-grade steel**, which has earned immense trust in the delicate world of Japanese cuisine.

It combines the overwhelming sharpness of carbon steel with the rust resistance of stainless steel. It is, in essence, **the ideal steel that Japanese knives have arrived at, taking "the best of both worlds."**

Sharpness is Deliciousness.

The quality of sharpness also affects the taste of food.

By not crushing the cells of the ingredients unnecessarily, sashimi gains a smooth, elastic texture on the tongue. **Even vegetables can retain their umami and nutrients.**

By maximizing the flavor, your everyday cooking becomes even more delicious.

Everyday ingredients can transform into dishes worthy of a restaurant. We promise that your dining table will become richer and more delicious.

The Joy of "Sharpening and Nurturing."

Our reason for choosing "Ginsan" from among many steels is the **joy of "sharpening."**

To maintain sharpness, the steel needs to be hard. However, steels like "VG10," used in high-end knives, are extremely hard, making them difficult for home sharpening.

In this regard, "Ginsan" has a hardness that allows the **whetstone to bite in smoothly, allowing you to truly feel the restoration of sharpness.**

In addition, the cross-sectional shape of the blade has been cleverly designed.

A blade with an abrupt angle offers strength, but requires skill to sharpen.

On the other hand, this Santoku knife is generally thin and has a slightly curved shape. While maintaining strength, it is a **shape that makes it easy to achieve a sharp edge even after extensive use and sharpening, and to truly feel its sharpness.**

**All knives require maintenance.**

Taking a little bit of extra effort, and the joy of it **being truly "rewarding," is exceptional.** Don't all things that are loved for a long time possess such an element?

This knife allows you to see sharpening not as a chore, but **as a "pleasure."**

Since the entire blade is made of Ginsan steel, you can continue to use it even if it gets smaller like a petty knife after years of sharpening.

Rather than a chore, we hope you'll enjoy the true sharpness. We want you to enjoy it as **a precious time to nurture your very own "companion."**

Not eccentric. That's why it's always easy to use.

Our goal was to create "the ultimate standard" that feels just right in anyone's hand. We repeatedly prototyped and pursued "comfort" down to the smallest detail.

**A Size That's Easy to Grab and Use**

A blade length of 15cm, **slightly more compact than a typical Santoku knife**.

It's easy to handle even in limited kitchen spaces and stress-free on small cutting boards. Yet, it can still handle larger tasks like shredding cabbage. This single knife is a well-thought-out size that's **easy for everyone from single dwellers to families to use.**

It's **"just right" for quick grabbing and efficient cooking.**

**Well-thought-out design that transmits power smoothly**

Its lightweight nature reduces strain on the wrist during intricate tasks and prevents fatigue even after prolonged use.

Furthermore, thanks to the meticulously calculated balance of gravity from the tip of the blade to the end of the handle, no unnecessary force is required.

This comfortable usability is sure to make daily cooking even more enjoyable.

**A Grip You'll Want to Pick Up Every Day**

We paid thorough attention to every detail so that you'll feel a sense of "comfort" the moment you hold it.

There's no perceptible seam between the wooden handle and the metal blade, achieving a **smoothness you'll want to trace with your finger.**

The "spine" of the knife, where you place your hand when cutting hard objects, is also polished into a smooth, comfortable shape.

It is designed so that **your hand won't hurt when pressing on the spine of the knife** when cutting hard or large items like pumpkins or cabbages.

The rounded design gently fits both large male hands and delicate female hands.

The durable, water-resistant laminated reinforced wood (plywood) offers a pleasant woody texture and practical non-slip grip even with wet hands.

The "Answer" from a Seki Knife Maker

Originating with swordsmiths in the Kamakura period, Seki City, Gifu Prefecture, is counted as one of the world's three major knife-producing regions.

This time, the knife's manufacturing was handled by "Marusho Kogyo Co., Ltd.," a knife manufacturer that has been earnestly dedicated to knives for over 70 years in this region.

Marusho Kogyo, a knife manufacturer that has dedicated itself to knives for over half a century across three generations, operates three brands: "SILKY" for scissors, "MCUSTA" for high-end pocket knives, and "Zanmai" for knives, which was developed by integrating the strengths of the former two.

The "Zanmai" brand, also engraved on the KOYO Santoku knife, originally comes from a Buddhist term meaning "to be absorbed," and was created with the wish that users would be absorbed in cooking.

"We want to deliver good products as they are."

With this philosophy as a manufacturer, Marusho Kogyo has launched various cutting tools, including the "MCUSTA" series of pocket knives and the high-end "Zanmai" knives with elaborate designs.

The KOYO Santoku is a masterpiece crafted by the highly skilled knife artisans at Marusho Kogyo.

It's probably no exaggeration to say that knives are among "the tools closest to the human hand" throughout history. Because they become an extension of one's hand, **we want knives to evoke a special feeling for their users.**

The comfort you feel with every use is achieved through thorough design and a meticulous manufacturing process.

When choosing a knife, it's easy to focus on the blade's edge and the steel. However, a knife's usability isn't solely determined by these factors.

Care is taken even in the smallest details, such as the handle that comes into direct contact with your hand and ease of cleaning, with each knife carefully crafted by the hands and eyes of skilled artisans.

The final finishing touch, "sharpening," breathes life into the blade. Among dozens of craftsmen, this process is **only entrusted to a handful of seasoned masters.**

Marusho Kogyo has set strict internal standards for finishing, and only those knives that meet these criteria are released to the market.

Mr. Sakai, Manager of the Knife Manufacturing Department, created this knife with a maniacal passion and deep love for blades. He ensured that the KOYO Santoku knife would be a truly excellent product that you can use for a long time.

The Perspective of Sales Professionals at a Specialty Knife Store

In developing products, the **"perspective of sales professionals," who interact directly with customers daily, listen to their feedback, and make suggestions, is essential.**

This time, Miura Hamono-ten, based in Nagoya City, participated in the product development. It's a popular store that attracts not only professional chefs but also general customers and tourists from abroad.

(Miura Hamono-ten Nagoya Main Store)

Mr. Miura, the shop owner who works at the store daily, and Mr. Hamada, who has deep knowledge of knives, contributed their insights to the development process.

"While the material is suitable for professionals, the **design is easy for anyone to grip, regardless of gender or age, and its shape makes it easy to sharpen at home.**

The **shape that prevents dirt from accumulating** is also a great feature, which many people are concerned about. It's an excellent knife that we recommend for daily use," they attested.

New designs and materials are also good.

However, we returned to basics and developed this knife as one answer to a **"sincere knife"** that blends into daily life and can be used for 10 or 20 years at home, using **"trusted steel" supported by a history of selection and proven results.**

Precautions for use:

After use, wash and thoroughly wipe off moisture.

Do not use a dishwasher. It may cause rust.