Yamawaki Hamono Kurouchi Santoku Knife 180mm
Yamawaki Hamono Kurouchi Santoku Knife 180mm is a handcrafted Japanese Santoku knife forged in Sakai, Osaka by the skilled artisans at Yamawaki Hamono. Made from Aogami No.2 steel, each blade is forged, sharpened, and finished by hand, offering exceptional sharpness, balance, and durability for cutting meat, vegetables, fruit, and bread.
The wooden handle, available in chestnut or oak, provides a comfortable grip for everyday prep, while the kurouchi finish enhances food release and adds a rustic, traditional character. Each knife includes a red sharpening stone to maintain your edge, and comes with free worldwide shipping.
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 | Handle Length |
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| Blade Material | Handle Material |
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| Blade HRC | 60- | Handle Shape |
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| Blade Finish | Total Length |
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| Blade Length | Weight |
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| Spine Thickness at Heel | Usage |
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| Edge | Double-edge (50/50) | Origin |
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| Handedness | Right hand, Left hand |
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.