Kurouchi Santoku Kitchen Knife 160mm
A traditional Santoku Knife with a Kurouchi finish, handcrafted by the craftsmen at Kawasaki Blacksmith.
Forged from iron with Shirogami No. 1 steel at its core, the blade offers exceptional sharpness and durability. The handle is made from cherry wood.
Use the included sharpening stone to keep your knife sharp and it will serve you well for many years to come.
Includes:
- Kurouchi Santoku Kitchen Knife (handcrafted from steel, 16cm blade length, 29.5cm Full length, 195g weight)
- Red Sharpening Stone (15cm x 4cm x 3cm)
- FREE WORLDWIDE SHIPPING
*The knife is made from steel, so there will be a certain amount of rusting over time. Please see the video on the bottom of this page on how to sharpen your knife and get rid of rust.
[Detailed specifications of the knife]
Blade width: approx. 4.6 cm
Shape: Double-edged
Side material: Iron
Core material: White steel (Shirogami No. 1)
Finish: Kurouchi
Handle material: Cherry blossom
Blade length: approx. 16cm
Sharpening grade: Normal (Nami)
*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.
This is Kawasaki Blacksmith
Story
From Office Worker to Village Blacksmith: The Journey of Kawasaki-san
Kawasaki-san quit his job as an office worker 25 years ago, and became the third generation in his family's blacksmith business in the countryside of Saga Prefecture.
The smithy has an over 100-year long history with deep ties within the community, crafting and repairing agricultural tools and kitchen knives for the locals.
Four years ago, Kawasaki-san's nephew Mizokami-san followed suit, quitting his job at the prefectural government and joining his uncle in the smithy.
The two now work side by side, not only continuing the legacy of their family's smithy, but also that of the other blacksmiths in the area that have closed down. Each knife is forged with great love and care.
History
Continuing the Legacy
Mizokami-san is currently training under his uncle to become a full-fledged blacksmith, so that he may eventually take over the smithy and continue the Kawasaki family's craft.
History
Forging with Heart
Uncle and nephew work side by side supporting each other and keeping their family's traditions alive. And you can feel the emotion in each and every blade.
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.