Santoku, kurouchi finish - Yamashin


  • Santoku, kurouchi finish - Yamashin
  • Santoku, kurouchi finish - Yamashin
  • Santoku, kurouchi finish - Yamashin
  • Santoku, kurouchi finish - Yamashin

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Our most popular shaped knife at a cracking price.


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 paper) 1 steel. This steel has the highest amount of carbon out of the paper steels so will get crazy sharp easily. It is a very reactive steel so best kept dry although the kurouchi finish will help inhibit rust. 

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. This blade has also had a lacquer applied to it which will further inhibit rust, over time it will slowly come off. It is worth noting that during the application process some of the lacquer can be applied to the edge masking its sharpness. This can be removed using a sharpening stone or by very lightly drawing it across a fine steel, preferably a ceramic one.

HANDLE: Octagonal walnut wood handle with pakka wood ferrule suitable for both lefties and righties.

LENGTH: 240mm

MAKER: Yamashin, Takefu, Japan

BEST FOR: Everything.


SAUNDERS SAYS: "An impeccable knife to learn hand sharpening with."


The spec:




THICKNESS AT HEEL: 3.3mm this quickly tapers down the blade

These knives are hand-forged so there may be slight variations in measurements and finishes.



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