Shigemitsu Hamono Santoku

The Kurouchi finish is a rustic, dark layer left on the blade after forging. Beyond its distinct aesthetic, it helps reduce friction, allowing food to release more easily from the blade while you chop.

Shirogami No.1, or White Paper Steel, is a high-carbon steel known for its exceptional sharpness and ease of sharpening. However, it is reactive, meaning it will rust if left wet; you must wipe the blade completely dry immediately after every use.

Yes, the Santoku shape is highly versatile and manageable for most home tasks. Just be aware that because this is a hand-forged, high-carbon steel knife, it requires more attentive care than a standard stainless steel blade.

No. The blade is ground thin for precision cutting of vegetables, meat, and fish. Using it on frozen items, bones, or hard materials can cause the edge to chip or the blade to crack.

Always hand wash with warm water and mild soap, then dry it thoroughly with a towel immediately. Never put it in the dishwasher, as the heat and moisture will damage the wooden handle and cause the blade to rust.

The handle is 130mm long and made of lightweight magnolia wood, which provides a secure, natural grip. While it is designed for standard culinary use, those with very large hands may find the handle profile slimmer than Western-style knives.