Santoku knife, kurouchi finish - Yamawaki
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A great knife from the Sakai-maker Yamawaki in the classic santoku shape with a beautiful kurouchi finish.
SHAPE: Santoku. Named after the three best things to do with this knife - slicing, dicing and mincing. It is the classic veg prep knife with both good breadth and width.
STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is frequently paired with a kurouchi finish and is often chosen for traditional-style Japanese knives.
FINISH: Kurouchi. This is a traditional, rustic finish achieved by leaving the furnace scale from the forging process on the blade rather than polishing it off. It has the advantage of reducing the reactivity of the surface of the knife and gives the blade a stylish, matt black finish.
HANDLE: Octagonal rosewood handle with ebony ferrule.
MAKER: Yamawaki, Sakai City, Japan
BEST FOR: Your first Japanese knife purchase, particularly if you are new to carbon steel.
SAUNDERS SAYS: "This is slightly taller than your average santoku at 48mm. This gives great contact with your non-chopping hand which can hold whatever is being chopped, with your knuckles resting against the blade. In short this makes for a comfortable grip and lessens the chance of cutting yourself of cutting yourself. Note, I said lessen... it is still sharp! I think santokus are one of the most attractive shapes and this is a cracking example."
BLADE LENGTH: 180mm
OVERALL LENGTH: 315mm
BLADE HEIGHT: 48mm
THICKNESS AT HEEL: 3.1mm
These knives are hand-forged so there may be natural variations in measurements and finishes.