Are you looking for a fully handcrafted, high carbon handmade Santoku knife to add to your kitchen?
This handmade Santoku knife in Shirogami #1 by Isamitsu is the knife for you! With a hammered kurochi finish and stunning two-tone maple and burberry handle rests easily in your hand.
For those that don't mind taking care of their equipment, this White Steel #1 Japanese Santoku, knife made out of high carbon steel, is an ideal solution. This is a versatile knife that will easily slice anything from daikon to chicken. Hand forged Shirogami #1 is an incredibly challenging material to forge due to the composition and requires the highest skill.
Ideal for: Chopping, slicing, dicing, and julienning.
Useful on food types: Small to medium proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.
Handmade Santoku Knife Shirogami #1 (White Steel #1)
Knife Length: 180 mm (7.0")
Maple and Burberry Handle
Weight: 141 g
Blade Width: 50 mm
Blade Thickness: 2 mm
Handle Length: 128 mm
Handle Thickness: 25 mm
Elevate your cooking with a handmade Santoku knife
Handmade Santoku knives are designed to be thin knives that slice, cut & chop easily through meat or vegetables to maintain the integrity of each component and freshness.
This handmade Santoku knife is made of Shirogami #1 (White Steel #1) with excellent sharpness and durability. This blade needs to be cared for more than stainless steel as it will rust easier, water should be removed immediately.
The blade has a stunning custom finish with stately atmosphere. Black finish (Kurochi) is an old-fashioned Japanese style of kitchen knife finishing method. The method does not scrape the entire surface of the blade that has been hardened by quenching, but leaves the black portion of the side other than the blade.
Category: High Carbon, Kurouchi, New, Santoku, Shirogami, White Steel No. 1
Japanese Santoku knives are typically shorter and lighter than chef knives, with a thinner blade that tapers to a point. This makes them ideal for slicing and dicing vegetables and delicate tasks like mincing garlic or ginger.
Chef knives, on the other hand, are usually longer and heavier, with thicker blades and curved edges. This design makes them better suited for tasks such as chopping meat or crushing garlic cloves.
The best Japanese Santoku knives from the Ibaraki prefecture
Japanese Santoku knives are also known in Japan as Bunka Bōchō. In the U.S. the Bunka is sometimes used to describe the Kengata Santoku which has the angled tip allowing for more detailed slicing or cutting.
This knife maker is from the Ibaraki Prefecture outside of Tokyo region. With two master blacksmiths, Isamitsu is a smaller company focused on unique handcrafted designs using high quality materials. They design their knives with high carbon steel such as Aogami Super (Blue Super Steel), shirogami (white steel #1), and aoniko (blue steel #2) along with locally sourced wood such as maple and burberry.
Get the ultimate cutting experience with Hasu-Seizo
Japanese chef knives are popular worldwide for their sharpness and precision. At Hasu-Seizo, we're passionate about sharing the joy of Japanese knives with amateur and professional chefs alike. We accept several payment methods for your convenience, including Visa, Mastercard, PayPal, Google Pay, Discover, Apple Pay, and more. Plus, we offer free standard USPS shipping within the U.S for orders over $150.
Check out our catalog today to find the perfect Japanese Santoku knife for your kitchen! If you have any questions about Japanese chef knives or anything else related to Hasu-Seizo, please don't hesitate to contact us — our team will be more than happy to assist you.
The Japanese Santoku knife cannot be used to cut bone or frozen food, as it may chip. You should also avoid using a dishwasher to clean it.