Minomo Blacksmith Santoku Knife 165mm
The Minomo Blacksmith Santoku Knife 165mm is crafted by Minomo Blacksmith in Hitoyoshi, Kumamoto, where three generations of blacksmiths preserve blade making techniques passed down since 1796. Each knives is individually forged, hammered, heat-treated, hardened and hand-honed from Aogami No.2 steel, known for excellent edge retention and superior sharpness.
About the Blade Shape: A well-balanced, all-purpose kitchen knife, Santoku knives are designed for versatility across meat, fish, and vegetables. The moderately flat edge supports efficient chopping and slicing, while the compact blade length offers excellent control for everyday prep. Typically double-edged and measuring between 165mm and 180mm, the santoku is a reliable choice for both home cooks and professional kitchens.
| Blade Shape | Santoku | Handle Length | 130mm |
| Blade Material | Aogami No.2 | Handle Material |
Magnolia Wood |
| Blade HRC | 61-63 | Handle Shape |
Oval |
| Blade Finish | Kurouchi | Total Length | 305mm |
| Blade Length | 165mm | Weight | 120g |
| Spine Thickness at Heel | 2.3mm | Usage |
Multi-purpose |
| Edge | Double-edge (50/50) | Origin |
Hitoyoshi, Kumamoto, Japan |
| Handedness | Right hand, Left hand |
- Amakusa Red Sharpening Stone (natural stone)
- Grit: #500-#800
- Size: 150 x 45 x 30mm*
- Weight: 525 gr*
*This is a natural stone that comes directly from a quarry, so the size and weight of each stone may slightly vary.
HOW TO USE?
- Only cut food you can bite and chew with this knife since hard foods can chip the blade. Do not cut olive pits, bones, lobster shells, wood pieces or frozen food, which are especially bad due to the cold making hard steel more brittle.
- Do not use the knife in twisting motions.
- Use wood or plastic cutting boards to avoid dull knives. Do not use glass, granite or bamboo surfaces.
HOW TO CLEAN?
- After each use, hand wash the knife with mild detergent and a soft sponge, rinse with hot water and dry by hand immediately. Do not use the dishwasher.
- Wood handles may dry out over time and exposure to water. To prevent this, use some food safe mineral oil or beeswax.
HOW TO SHARPEN?
- Use the FREE WHETSONE included with the knife for sharpening. It is recommended by the manufacturer.
- Remember to sharpen both sides evenly as this is a double-bevel knife.
HOW TO STORE?
- Wrap the blade in newspaper to reduce direct exposure to the air and prevent rusting if you keep knives in a drawer or travel case.
- If you are hanging the knife or using a knife stand, remember that the blade should point downwards.
- If you are storing them in a drawer, keep the edge from touching anything else.
Import duties, VAT, or local customs taxes may apply once your order reaches your country.
These are set by your local customs authority and are not included in our product prices or free shipping. We suggest contacting the responsible institutions to find more information.
These fees are the customer's responsibility and thus must be paid upon delivery.
FOR U.S. CUSTOMERS: Beginning August 26, 2025, customers have reported anywhere from 20% to 80% import taxes due to changes in tariffs regulations.
We offer FREE SHIPPING for all orders. We also ship worldwide from our warehouse in Japan.
After your order is confirmed, it may take up to 3-5 business days for dispatch from our warehouse.
You'll receive:
- An order confirmation email when we check payment.
- A shipping confirmation email with a tracking number once your order has shipped.
May take up to 1 month to ship
AS FEATURED ON YOUTUBE
Minomo Blacksmith: Three Generations Upholding 200 Years of Craft in Kumamoto
OVERVIEW
Nestled in the quiet mountain town of Hitoyoshi, Kumamoto, Minomo Blacksmith has shaped iron into tools of precision for over two centuries.
The forge, active since the late 1700s, continues today as a rare example of multigenerational blacksmithing, where three generations work side by side to preserve the craft. Despite floods, fires, and changing times, their workshop endures, driven by family, legacy, and a relentless commitment to quality.
PHILOSOPHY AND PROCESS
Minomo blades begin with a steel core of Aogami #2, known for its sharpness and hardness, encased in a softer iron jacket. The process demands exact control: heating the metals to around 1100°C, inserting the steel into hand-cut openings, and forging them together into a single billet.
Every step, from hammering to quenching, is done by hand, in-house, and with purpose.
Blade Making as a Dialogue
Each knife is shaped through careful feedback between craftsman and material. From rough grinding to precision polishing, the smiths assess the curve, thickness, and hardness of every blade.
Natural whetstones, such as Amakusa, are used in the final stages to bring out a mirror-like edge, an unmistakable sign of Minomo’s finish. No blade leaves the forge without first bearing its maker’s engraved mark, a seal of personal accountability.
Craft as Continuity
The 8th-generation patriarch Yutaka still comes to the forge regularly, even at age 89. He is joined by his son Minoru (9th generation) and grandson Isamu (10th generation), who each bring different experiences but a shared respect for the work.
Minoru initially resisted passing the forge down, knowing how unstable a craftsman’s life could be. But when his son asked to work together while his grandfather was still strong, the answer became clear: keep the forge burning, together.
MESSAGE FROM THE MAKERS
“I’ve worked here since I was 17. I’m 89 now. What brings me joy is working together with my son and grandson,” says Yutaka.
Minoru adds, “I didn’t want my son to take on the same hardships I faced. But he wanted to carry the flame forward. And now, I’m proud to see him growing into the role.
Isamu reflects, “If I make something dull, it would betray everything my father and grandfather built. I want to be worthy of the trust they’ve passed down.”
The Minomo forge is more than a workshop. It’s a living testament to persistence, family, and the belief that one well-forged blade can speak louder than words.
FREQUENTLY ASKED QUESTIONS
Are Minomo Blacksmith knives dishwasher safe?
No, Minomo Blacksmith knives should not be washed in the dishwasher due to their artisanal crafting process. To prevent damage to your knife and ensure it lasts you for years to come, please wash the knife by hand with a mild detergent and gentle sponge.
How should I care for my Minomo Blacksmith knife?
After each use, be sure to wash the knife by hand using a mild detergent and gentle sponge. Rinse clean and wipe with a soft dish towel until completely dry. Store in a dry place.
Will my Minomo Blacksmith knife rust?
Minomo Blacksmith knives are made of Aogami No.2 (Blue Steel #2), a type of carbon steel. Thus, they are prone to rust, so be sure to dry your knife completely before putting it away and to store in a dry place to prevent corrosion.
How much will shipping cost?
All prices include FREE international shipping. Please allow up to 5 weeks for shipping, depending on your country of residence. Please see our Shipping Policy for details.
Please note: Our products ship directly from Japan to you. You may be required to pay customs duties and/or customs clearance fees upon delivery (if applicable in your country). US customers please see our Important Notice for US Customers.
How to Sharpen your knife?
Caring for your knife will make it last you for decades. After use, wash it with clean hot water, dry it off thoroughly, and place it in newspaper to prevent rusting. Check out the video below for more information on how to sharpen your knife with a sharpening stone, and how to store it safely.