NAGOMI Santoku Knife 180mm
The NAGOMI Santoku Knife 180mm is crafted by Mitsuboshi Cutlery in Seki City, Gifu Prefecture, blending centuries-old swordmaking tradition with modern materials and precision. The broad 440A molybdenum steel blade is heat-treated, tempered, and hand-honed to deliver a durable, razor-sharp edge that holds up to everyday kitchen use. The blade shape offers excellent surface contact for precise thin slicing and powerful chopping, making this Santoku ideal for vegetables, meat, and fish. The handle is carefully balanced with the blade and reinforced for strength, providing a comfortable, secure grip for extended prep work and smooth, controlled cuts for both home cooks and professional chefs.
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 | 125mm |
| Blade Material | 440A Molybdenum Steel | Handle Material |
Stainless steel inlaid on laminated reinforced wood from Spain |
| Blade HRC | 58 | Handle Shape |
Western |
| Blade Finish | Polish | Total Length | 317mm |
| Blade Length | 180mm | Weight | 180g |
| Spine Thickness at Heel | 2.3mm | Usage |
Multi-purpose |
| Edge | Double-edge (50/50) | Origin |
Seki, Japan |
| Handedness | Right hand, Left hand |
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 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.
Ships in approx. 1 month
Mitsuboshi Cutlery Co., Ltd, The Craftsmen Behind NAGOMI
AS FEATURED ON YOUTUBE
Watch how a NAGOMI knife IS shaped by hand in Seki City by artisans with over 140 years of blade-making tradition.
OVERVIEW
At the foot of Japan’s historic blade-making capital, Seki City in Gifu Prefecture, a team of skilled artisans continues a centuries-old craft. Mitsuboshi Cutlery Co., Ltd., founded in 1873, has produced knives for over 140 years and remains committed to precision, consistency, and handmade quality. Under the leadership of Takahisa Watanabe, the fourth-generation head of the company, the workshop carries forward the city’s reputation for exceptional blades through its flagship product line, NAGOMI.
NAGOMI knives are known for their refined construction, but their true value lies in the disciplined craftsmanship that shapes each piece. Every knife reflects the experience, technical skill, and quiet dedication of the artisans who make them.
PHILOSOPHY AND PROCESS
A Collaborative Process Built on Expertise
Each NAGOMI knife is created through a sequential process involving five specialist craftsmen. These individuals oversee forging, tempering, grinding, polishing, and final inspection. The entire production cycle takes close to three months per knife, ensuring attention to detail at every stage.
Production remains deliberately limited. By capping the number of knives produced each day, the team ensures that quality is never compromised in favour of speed or scale.
High-Grade Steel, Handled with Precision
NAGOMI knives are made using 440A stainless steel, a high-quality, high-chrome material selected for its hardness, corrosion resistance, and ease of sharpening. The blades are heat-treated to approximately HRC 58, then tempered in low-temperature environments to stabilise the metal structure.
The sharpening process is performed in three precise stages, ensuring that each edge is both razor-sharp and durable. The final profile is adjusted and tested by hand.
Handles are constructed from FSC-certified laminated wood imported from Italy. Shaped and polished manually, each handle is reinforced with stainless steel and sealed rivets, creating a seamless, hygienic surface with ergonomic form. The balance between the handle and the blade is a defining feature of the NAGOMI experience.
The 5 Stages of NAGOMI Knife Making
- Forging and Shaping: High-quality steel is cut and pressed into form.
- Hardening and Tempering: The blade is heat treated and cooled for strength.
- Rough Grinding: The profile and structure of the blade are formed.
- Sharpening and Polishing: Edges are honed and refined in three stages.
- Final Assembly and Inspection: Handles are mounted and finished, and each knife is hand-inspected.
MESSAGE FROM THE MAKERS
We are a team of craftsmen in Seki City, Gifu Prefecture, a place where blade-making traditions have been passed down for over 500 years. Once the home of samurai swordsmiths, Seki is now where we create kitchen knives to serve chefs and households around the world.
Our mission is to craft knives that are not only sharp and durable, but also a pleasure to use every day. Each blade is made by skilled hands, combining time-honoured techniques with modern materials, and finished with care to ensure lasting performance.
It is our hope that a Nagomi knife will bring ease, enjoyment, and a touch of Japanese craftsmanship to your cooking for many years to come.
Product Care
Correctly caring for your knife is key to keeping long-lasting sharpness.
Mitsuboshi Cutlery recommends that you sharpen your knife at least 1-2 times a month. In this video you can find demonstrations and tips on hot to sharpen at home using newspaper, sandpaper and/or a whetstone.
*Please note that only straight edged, non-serrated knives household knivescan be sharpened using the methods in this video, and knives from the PROFESSIONAL series cannot be sharpened with the newspaper method.
FREQUENTLY ASKED QUESTIONS
Are Mitsuboshi Cutlery knives dishwasher safe?
No, Mitsuboshi Cutlery knives should not be washed in the dishwasher due to their artisanal crafting process. 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 Mitsuboshi Cutlery 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 Mitsuboshi Cutlery knife rust?
Mitsuboshi Cutlery knives are crafted using stainless steel, making them rust resistant and low maintenance when compared to carbon steel knives. However, rust can still occasionally form even on stainless steel knives, so be sure to dry your knife completely before putting it away and to store in a dry place to prevent rust from forming.
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.