Made in Echizen, Japan
Echizen High-Carbon Steel 240mm Santoku (All-Purpose Knife)
| Type | Santoku (All-Purpose Knife) |
|---|---|
| Steel | High-Carbon Steel |
| Blade Length | 240 mm (the most popular all-round length, balanced for both home and professional use) |
| Edge | Single Bevel |
About This Knife
Japan's iconic all-purpose kitchen knife. Excels at slicing, dicing, and mincing vegetables, fish, and boneless meat.
At 240mm, this is a the most popular all-round length, balanced for both home and professional use.
Steel: High-Carbon Steel
Traditional high-carbon steel used in Japanese knife-making, known for its ability to achieve exceptional sharpness.
Browse all High-Carbon Steel knives →
Care & Maintenance
- Hand wash only — never put in the dishwasher
- Dry immediately with a soft cloth after each use
- Apply a thin coat of food-safe camellia oil when storing for extended periods
- A natural patina develops over time — it protects the blade and is a sign of a well-used knife
- Sharpen on a Japanese whetstone: 1000–2000 grit for maintenance, 6000+ for a polished edge
- Store on a magnetic rack or in a wooden saya (sheath) to protect the edge
Origin: Echizen, Japan
Echizen, Fukui — One of Japan's four great knife-producing regions with 700 years of history. Echizen blades are celebrated for their outstanding durability and sharpness.
Frequently Asked Questions
This carbon steel knife rewards enthusiasts who enjoy caring for their tools. It requires hand washing, drying, and occasional oiling to prevent rust, but repays that attention with extraordinary sharpness. For a worry-free first Japanese knife, a stainless steel option may be more forgiving.
This is a single-bevel knife, traditionally ground for right-handed use. If you need a left-hand grind, please contact us — some makers offer left-handed versions on request.
Use a Japanese whetstone. Start at 1000–2000 grit for a dull or chipped edge, then finish on 6000+ grit for a polished, razor-sharp result. Sharpen at roughly 15° per side for double-bevel knives. Avoid pull-through sharpeners and electric grinders — they remove too much metal and can damage the blade geometry.
After your order is placed, we source the knife from our Japanese supplier (1–2 business days), then ship internationally via EMS or FedEx. You receive a tracking number once dispatched. Total delivery time is typically 7–14 business days depending on your location.
All knife sales are final due to the nature of bladed instruments — we cannot accept returns on used knives. If your knife arrives damaged or defective, please contact us within 48 hours of delivery with photos and we will resolve the issue promptly.
International Shipping
| Region | Carrier | Est. Time | Approx. Cost |
|---|---|---|---|
| USA | EMS / FedEx | 7–14 days | $25–45 |
| Europe | EMS / FedEx | 10–18 days | $30–55 |
| Australia | EMS | 7–14 days | $25–40 |
| Other | EMS | 10–21 days | $25–50 |
Knives are declared as "Sharp Instruments" on customs forms. This is standard procedure and causes no issues in the vast majority of countries.
Import Duties & Taxes
| Country | Duty Rate | Notes |
|---|---|---|
| USA | 0% | Kitchen knives enter duty-free under HTSUS 8211 |
| UK | 2.7% | + 20% VAT collected at delivery |
| EU | 2.7% | + local VAT (varies by country) |
| Australia | 0% | GST may apply for orders over AUD 1,000 |
| Canada | 0% | GST/HST may apply |
How Ordering Works
- Place your order and complete payment securely via Stripe
- We source your knife from the Japanese supplier (1–2 business days)
- The knife is inspected, packed, and shipped internationally via EMS or FedEx
- You receive a tracking number by email once dispatched
- Estimated total: 7–14 business days from order to delivery
More Santoku Knives
View all Santoku knives →
Complete Your Setup
Japanese Whetstone
A combination 1000/6000 grit water stone keeps any Japanese knife razor-sharp. Whetstones are the only sharpening tool recommended for high-hardness Japanese blades.
Wooden Saya (Sheath)
A traditional magnolia wood saya protects the blade edge during storage and transport. Essential for single-bevel knives and premium carbon steel.
Camellia Oil
A few drops of food-safe camellia oil after each use protects carbon steel from moisture and rust. Used by Japanese craftsmen for centuries.