Kurouchi Santoku Knife 180mm
An all-around Santoku kitchen knife, great for cutting anything - from veggies to meat, bread, or fruit.
Each knife is uniquely handcrafted by blacksmith Yoshikazu Ikeda, and sharpened and finished by the craftsmen at Yamawaki Hamono. Wooden handle available in chestnut or oak.
The knife pack includes a sharpening stone, so you can keep it in shape yourself, as well as free worldwide shipping.
Includes:
- Santoku Kitchen Knife (handcrafted from Aogami No.2 steel, 31.5cm length, 18cm blade length, 230~260g weight)
- Red Sharpening Stone (15cm x 4cm x 3cm)
- FREE WORLDWIDE SHIPPING
*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 number of orders and smithy availability, it can occasionally take up to 3 weeks for your knife to ship.
*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.
Yamawaki Hamono: Generations of Precision, Forged in Sakai
AS FEATURED ON YOUTUBE
Forged Traditions of Sakai: Inside the Yamawaki Hamono Knife Workshop
OVERVIEW
Founded in 1888 in Sakai, Osaka, Yamawaki Hamono has preserved traditional blade-making for over 130 years. The workshop remains family-run and honors the heritage of Sakai craftsmanship by dividing each stage of production among specialists.
This method ensures deep mastery and focus at every step. Their handmade kitchen knives are created in small batches, forged with skill, balance tested for performance, and sharpened for chefs and home users who expect more than just a cutting tool.
PHILOSOPHY AND PROCESS
Division of Mastery
At Yamawaki Hamono, each stage of knife-making is handled by a dedicated specialist. Forging, sharpening, and finishing are all performed by masters of their craft, working in sequence to ensure precision and consistency.
This traditional division of labor, rooted in Sakai’s blacksmithing heritage, allows every blade to be made with deep focus, tailored skill, and a clear purpose.
From Flame to Form
Forge temperatures are carefully controlled to stay below 850°C to protect the steel’s edge. Forging tasks include rough striking, careful flattening, and quenching.
This process forms the foundation of each blade. Warmed and cooled with tradition and precision, every blade is shaped with intent and attention to detail.
A Lifetime of Work in Every Knife
After forging, blades receive close inspection for warps and uneven surfaces. Skilled sharpeners polish and hone each edge by hand. The engraver uses custom templates to carve kanji characters that provide identity and symbolize lineage.
Handles are then selected and fitted for comfortable grip and weight. Yamawaki knives emerge from the workshop polished, balanced, and ready for generations of use.
MESSAGE FROM THE MAKERS
“Here in Sakai we divide the work among three parties, each person becomes a master of their craft. When I finish forging a blade and pass it to the sharpener, I feel real pride.
No two knives are the same. Just like cooking, where every ingredient matters, each knife reflects the hands that made it. We believe every blade has a soul.”
— Yoshinobu Yamawaki, 4th-generation president
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.