Shigemitsu Hamono Kurouchi Santoku 160mm
Includes:
- Kurouchi Santoku Kitchen Knife (handcrafted from Shirogami #1 steel, about 160〜165mm blade length, blade spine thickness approx. 2.5mm)
- Red Sharpening Stone (15cm x 4cm x 3cm)
- FREE WORLDWIDE SHIPPING
A handcrafted double-bevel Santoku knife made from Shirogami (white steel) No.1, prized for its razor-sharp edge and excellent edge retention.
Forged by hand at Shigemitsu Hamono in Nagasaki, this blade features a traditional kurouchi finish and is engraved with the smithy’s signature. The lightweight magnolia wood handle offers a natural, comfortable grip.
Includes a small whetstone to help maintain your edge.
About the blade:
This is a versatile multi-purpose knife, ideal for cutting vegetables, meat, and boneless fish—perfect for everyday kitchen use.
*Each knife is crafted by hand, so there may be slight variations in weight and dimensions. We ask for your kind understanding.
*Depending on the number of orders and smithy availability, it can occasionally take up to 3 weeks for your knife to ship.
*This knife is made from steel, so it is normal for a certain amount of rust to form over time. Please use the sharpening stone included with your order to remove any rust. You will find a video which explains how to sharpen your knife at the bottom of this page.
*Depending on the value of your order and local import rules in your country, you may be required to pay additional import taxes when your package arrives.
Story
Three Generations of Forging Tradition in Shimabara, Nagasaki
Third-generation blacksmith Hiroyuki, now 59, began forging knives right after high school and humbly admits he's still trying to match his father's skill. Today, he works side-by-side with his son Yuki Inoue, who also started forging straight out of high school. Together, they continue to refine their technique every day—honoring tradition while embracing steady growth and innovation.
The family forge has seen both hardship and rebirth. In 1992, a devastating mudslide caused by Mt. Unzen’s eruption destroyed their original smithy. But the family didn’t give up—they rebuilt it with their own hands, keeping their craft and legacy alive.
At Shigemitsu Hamono, each knife is carefully hand-forged using the time-honored method of sandwiching high-carbon steel between layers of soft iron. These blades aren’t stainless—they require care to avoid rust—but in return, they offer a sharpness and edge retention that stainless steel simply can’t match.
About their Knives
Shigemitsu Hamono specializes in double-edged knives designed for everyday home use. The Santoku is a versatile blade ideal for vegetables, meats, and boneless fish, while the Deba excels at fish preparation. Whether you're a seasoned chef or a home cook, these tools are built to make cooking not just easier, but more enjoyable.
A Message from the smithy
“We aim to stay true to traditional craftsmanship as we continue to take on new challenges every day—constantly learning, growing, and refining our techniques.
We hope you’ll experience the joy of cooking with a blade that cuts this well.”
— Hiroyuki Inoue, 3rd Generation Blacksmith
How to Sharpen your knife
Here is a detailed video on how to use the included sharpening stone, with explanations from Minomo blacksmith Isamu-san!