KISEKI Santoku Knife
Discover the delicious sharpness of the KISEKI knife series. The KISEKI Santoku knife features a razor-thin 1.2mm tungsten carbide blade (KS111), crafted to perfection after years of development and over 100 prototypes. Scientifically proven to enhance taste by preserving the fibers and moisture of ingredients, it brings out the natural sweetness in vegetables and the full flavor of meats and fish.
The handle is made from natural wood sourced in Gifu Prefecture, available in three options—Mizunara Oak, Yamazakura Cherry, and Beech—each with unique grain patterns that make every knife one of a kind. Finished with a protective polyurethane coating, they feel comfortably smooth from day one.
Crafted in the legendary blade city of Seki in Gifu Prefecture, this double-edged Santoku is not only rust-resistant but remarkably lightweight at just 140g, making it ideal for daily use.
OPTIONAL: Add the KISEKI diamond whetstone, which is specifically made to keep the sharpness of your KISEKI cemented carbide blade.
The whetstone has one-sided (#1200) grit and comes with a knife attachment made of PP+ Ceramic, that helps creating the perfect angle for sharpening, and a natural wood base.
Specifications
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Blade Length: 180mm (Total Length: 320mm)
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Width: 42mm
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Weight: 140g
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Blade Material: KS111 Tungsten Carbide (cemented carbide alloy)
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Handle: Natural Wood (Oak, Cherry, Beech)
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Muzzle: Glass fiber reinforced polyamide resin
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Blade-Type: Double-edged
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Made in: Seki-shi, Gifu, Japan
This is Fukuda Hamono
Story
Japan's First-Ever Cemented Carbide Kitchen Knife
The Kiseki Story begins with Keisuke, an engineer at a 126-year-old industrial blade company in Seki, Japan, who dreamed of creating a kitchen knife that combined exceptional sharpness with long-lasting edge retention—something neither traditional carbon steel nor stainless steel could fully achieve. His answer came in the form of cemented carbide, an ultra-hard material typically used in industrial tools. Despite its difficulty to process and high cost, Keisuke and his team took on the challenge, using advanced machining techniques and precision data to craft a blade that both cut well and helped enhance flavor.
They named the knife KISEKI, in reference to the knife’s miraculous sharpness and durability, the arduous journey from which it was born, and the knife’s birthplace: Seki, Japan. The name symbolizes their journey and passion to bring a delicious new standard for cutting to the world—where craftsmanship, science, and tradition unite.
History
New Material, New Possibilities
Fukuda Hamono set out to create something Japan had never seen before: a kitchen knife made using an incredibly hard material called cemented carbide. Long used in industrial-grade blades, this material offers unbelievable sharpness and blade retention. It is, however, both costly and difficult to process, which is why no other manufacturer had succeeded in using it in kitchen knives. Until now.
History
A 'Miracle' Knife
Described by customers as nothing short of a miracle, KISEKI knives are crafted using a material so hard they glide right through foods of all kinds, almost as if they are cutting all by themselves. The result is an effortlessly clean cut that locks in each food's natural flavors and juices.
How to Sharpen your knife
Here is a short video on how to use the KISEKI sharpening stone to brush up your KISEKI knife. More detailed instructions will be included with the product.