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This traditional style Santoku knife is handcrafted in Chiba Japan.
Santoku is an all-rounder multipurpose short knife with round tip and wide face of blade typically between 150mm to 195mm in blade length.
This shape is a fusion of Japanese Nakiri knife and Gyuto chef knife for you to do everything with one knife.
The slightly rounded tip is user friendly for people with less knife skills and also easy to handle in busy professional kitchens where many staff are running around. 
The wide blade gives a good space between the chopping board and your hand so there is no knocking knuckles to the board and also good width helps smooth clean cut without force.
This Santoku performs beautifully in slicing fruits & vegetables, meat, fish and anything except bones, frozen food or something very hard.
The word Santoku originally came from Buddhism term also means 3ways in Japanese but it can be used many more than just 3.
In our kitchen, there are many types of knives but Santoku definitely is the one most used.
The thin convex shape of blade is called Hamaguriba which means Clamshell shaped blade in Japanese and is the secret for the superior sharpness and strength of Japanese knives and swords.
This knife has a rustic unpolished patina at the top part of knife called “ Kurouchi “ then thinly tapered out towards the edge.
The core Yasuki Shiro ( white ) 2 high carbon steel is a premium Japanese knife steel and is “ Sanmai “ forged with soft iron for shock absorbent. 
The forged Yasuki steel is very hard and stays sharp for surprisingly long time.
Finely sharpened carbon steel knife cuts into ingredient pleasantly and gives you great feel with precise cut.
In fact, once you are used to carbon steel knife, it is very difficult to go back to stainless steel knife.
The D- shaped handle is made of burnt Chestnut wood and is very comfortably fits in hand.
Chestnut wood is very light, durable and used to be used for railway pillows because of its toughness.
Please note that this blade is made of high carbon steel and will rust if not cared correctly.
Please wash, dry thoroughly and store in dry area after use.
Grey layer of patina may form over the blade but it is safe, normal and it protects the blade from red rust.
Each knife is handcrafted with love, pride and maybe scratch or hammer mark of the craftsman and due to the nature of handcrafted products, length, weight, colour or shape may slightly differ from knife to knife.
Each knife is hand- sharpened prior to shipping for full performance.
Total length 300mm
Blade length 165mm
Blade width 50mm
Blade thickness at heel 2.5mm
Weight 130g
Blade Yasuki Shiro ( White ) 2 high carbon steel Sanmai forged in soft iron
Handle Burnt Chestnut wood, Plastic bolster
HRC 60

2 Reviews Hide Reviews Show Reviews

  • 5

    Posted by Jason Pungsornruk on 29th Oct 2021

    I've been wanting a carbon steel knife so I can better practice whetstone sharpening. The Kurouichi Santoku has performed well, and of course looks great. Masaaki was also quick to provide helpful tips on carbon steel knife care.

  • 5
    The best all rounder

    Posted by Charlie on 26th Apr 2021

    If I could only have one knife, it would be this one. An absolute pleasure to use and it is also incredibly versitile. Enough back bone for hard veg yet manoeuvrable enough to tackle finer work. I love the carbon steel as I find it easier to maintain an edge. I love this knife!

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