Sawakazuma Small Santoku Knife 105mm (4.1") – White Steel #2, Maple & Renghas Handle

Product Overview The Sawakazuma Small Santoku 105mm (Mini Ko-Santoku) is an ultra-compact Japanese kitchen knife hand-forged for detailed cutting tasks and nimble board prep. Crafted from pure White Steel #2 (Shironiko / Shirogami #2) and paired with a hand-finished Maple & Renghas wood handle, this knife offers the tall profile and knuckle clearance of a traditional Santoku in the maneuverable footprint of a paring knife. Its petite 105 mm (4.1") blade excels at fine hand-held work, mincing aromatics like garlic and shallots, julienning peppers, slicing fruit, and trimming small boneless proteins.

Technical Specifications

Key Performance Features

• Pure High-Carbon White Steel #2: High-purity Japanese carbon steel (Shirogami #2) prized by master sharpeners for taking a scalpel-like edge with immediate feedback on whetstones.
• Mini Ko-Santoku Profile: At 105 mm, it provides significantly better knuckle clearance over a flat cutting board than standard paring knives, allowing seamless transitioning between hand peeling and board chopping.
• Handcrafted Maple & Renghas Handle: Combines golden natural maple wood with deep, moisture-resistant renghas accents for an ergonomic, balanced grip during intricate kitchen tasks.
• Artisanal Japanese Forging: Hand-hammered and heat-treated in Japan by skilled blacksmiths to deliver precise edge retention and effortless cutting feel.

Care & Carbon Steel Maintenance

Carbon Steel & Edge Notice: White Steel #2 is a pure, non-stainless carbon steel that will react with moisture and acidic foods to form a natural, protective patina. This knife is hardened for precision slicing—never use it on bones, frozen foods, or hard pits, as doing so can chip the thin cutting edge.

• Hand Wash Only: Clean immediately after use with warm water and mild soap. Never place in a dishwasher, which will destroy the wood handle and rust the carbon steel blade.
• Immediate Drying: Wipe completely dry with a soft cloth immediately after rinsing. Never leave the blade wet or sitting in a sink.
• Rust Prevention: For humid environments or between prolonged uses, apply a light coat of food-grade camellia (tsubaki) oil across the blade surface.
• Whetstone Sharpening: Maintain the edge exclusively on Japanese whetstones (such as a #1000 grit medium stone followed by a fine #4000 to #6000 grit polishing stone). Do not use pull-through sharpeners or aggressive honing steels.

Frequently Asked Questions

How does a 105mm Small Santoku compare to a traditional paring or petty knife?

While a typical petty or paring knife has a narrow, pointed blade primarily designed for in-hand peeling or off-board trimming, the 105mm Small Santoku (Mini Ko-Santoku) features a taller blade face and a flatter cutting belly. This height creates ample knuckle clearance above the cutting board, allowing you to quickly dice, mince, and push-cut garlic, shallots, and small vegetables without your knuckles striking the board surface.

Can the Sawakazuma 105mm blade chip, and what foods should be avoided?

Yes. White Steel #2 is forged to high hardness and ground to a delicate, acute edge to maximize cutting performance. Cutting into dense bones, frozen items, hard parmesan rinds, or fruit stones (such as avocado pits) puts lateral stress on the thin carbon apex and can cause chipping. Reserve this blade for soft-to-firm vegetables, fruits, herbs, and boneless proteins.

Will White Steel #2 rust, and how should it be stored?

White Steel #2 is a non-stainless reactive steel. Exposure to moisture or acidic food (citrus, tomatoes, onions) will cause oxidation. With proper use, it will develop a dark gray or blue patina, which stabilizes the steel and shields it from corrosion. To prevent orange rust, wash and towel-dry the blade immediately after each cutting session. Store in a dry environment or inside an open wooden saya/blade guard, lightly wiping the steel with camellia oil for extended storage.

Where does Hasu-Seizo ship from, and how are these knives sourced?

Hasu-Seizo is based in the Seattle area, importing handcrafted cutlery directly from traditional blacksmith workshops in Japan. Every order is inspected and fulfilled locally from the Pacific Northwest, providing fast regional delivery across Washington State as well as expedited domestic shipping across the United States.