Asano Blacksmith Classic Santoku Kitchen Knife 200mm
Approx. 2 months till shipment
The Asano Blacksmith Classic Santoku Kitchen Knife is crafted by Asano Blacksmith in Gifu using sword-forging techniques passed down through generations. The blade pairs a Shirogami No.1 core with Stainless Steel cladding, has a Kurouchi finish, and is sharpened by hand to achieve exceptional edge retention and razor-like sharpness. The blade is hand-engraved with the smithy’s signature. Designed for precise control and powerful slicing, it is ideal for cutting fish and meat as well as for general chef’s work in both professional and home kitchens.
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 | 135mm |
| Blade Material | Shirogami No.1, Stainless Steel | Handle Material |
Cherry Wood |
| Blade HRC | Handle Shape | Octagonal | |
| Blade Finish | Kurouchi | Total Length | 335mm |
| Blade Length | 200mm | Weight | 150g |
| Spine Thickness at Heel | Usage |
Multi-purpose |
|
| Edge | Double-edge (50/50) | Origin |
Gifu, 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 recommended by Kajihara Hamono.
- 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.
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.
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.
Forged for Everyday Grace: The Craft of Asano Kajiya
AS FEATURED ON YOUTUBE
Experience the story behind Asano’s handmade knives, forged with samurai precision for the modern kitchen.
OVERVIEW
At the edge of Gifu Prefecture, a master swordsmith known as Fusataro Asano carries forward the legacy of katana forging, not for battle, but for the kitchen. Asano Kajiya knives are born from the highest levels of traditional Japanese swordsmithing, reimagined for daily use.
Forged with pine charcoal and finished by hand, each knife offers a sharpness that elevates cooking into something precise and elegant. Behind every blade lies a wish: to serve at the home table, like the samurai once served their lords.
PHILOSOPHY AND PROCESS
Carrying the Soul of the Katana
Fusataro Asano trained under the 25th-generation master Kanefusa Fujiwara, inheriting the precise forging and tempering techniques once used to craft Japanese swords. At his workshop in Gifu, these traditions are carried forward into kitchen knives, not for combat, but for everyday use.
Every blade begins with pine charcoal forging, shaped and tempered by hand, and finished with a refined edge. The result is a knife that holds the spirit of a katana: sharp, balanced, and crafted with dignity.
Hand-Forged for Function and Feel
Each Asano kitchen knife is forged and hardened using traditional techniques, including pine charcoal firing and water tempering.
The result is a blade that glides through ingredients, preserving fibre, flavour, and presentation. The edge is so refined that it cuts not with force, but with gravity, as if drawn in by the food itself.
Serving the Table with Purpose
Inspired by the meaning of “samurai” one who serves, Asano’s work is rooted in everyday hospitality. His knives are made to enhance daily life: to elevate home-cooked meals, preserve ingredients’ integrity, and bring satisfaction to the hand that uses them.
Asano sees his craft not just as preservation of tradition, but as contribution to modern life, one dish at a time.
MESSAGE FROM THE MAKERS
“The Japanese sword was always made with the hope for peace. We forge with that same spirit, to enrich daily life with sharpness, beauty, and care. I hope that every household who uses our knives feels that purpose in each cut.”
— Fusataro Asano, Master Swordsmith
Frequently Asked Questions
Are Asano Blacksmith knives dishwasher safe?
No, Asano Blacksmith knives should not be washed in the dishwasher. 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 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 Asano Blacksmith knife rust?
Asano Blacksmith knives are made of Shirogami No.1 (White 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.