This black knives Santoku knives are carefully crafted by traditional craftsmen by forging and hand-making, making the best use of the characteristics of traditional Echizen knives.
Santoku Knife is an improved vegetable knife that can be used in various situations such as squid, octopus, small fish and meat. It is useful at home and is generally a versatile knife. It is a kitchen knife called a cultural knife.
This is a genuine handmade Japanese kitchen knife made by craftsmen using the old-fashioned method, using Aogami No. 2 steel, which has excellent sharpness and durability.
Authentic handmade knives are very popular because they are reasonably priced.
The handle is made of rosewood, which is durable and durable, so you can use it with confidence.
Country of origin
Fukui Prefecture, Japan
Echizen Forged Blades
Double-edged: Aogami No. 2 steel 1, rosewood pattern with shinogi
Total Length: 11.81", Blade Length: 6.69"(全長:30.0, 刃渡り:17.0cm)
Dishwasher NG. Hand wash in hot water, wipe dry and store.
Since it is rust-proofed, lightly sharpen the cutting edge with a whetstone before use. Please let us know if you would like to start polishing (free of charge).
We are generous with the techniques that our parents and children have studied in their third generation.
Echizen Forged Blades
Traditional craftsman Takeshi Iwai
Stand up from the burnt fields after the war
It is said that Echizen Uchihamono started in 1337 when Chiyotsuru, a swordsmith in Kyoto, came to Echizen in search of a suitable place for sword making and made a sickle for farmers in the suburbs while making swords.
Has a tradition of.
Since the middle of the Edo period, the production of Echizen sickles and Echizen knives has increased, and they have become known all over the country.
In 1979, it was the first in the national knives industry to receive national designation as a traditional craft.
The founder, Genmatsu Iwai, trained under Motojiro Yamagata, a blacksmith in Sakai, Osaka.
After losing everything in World War II, he returned to his hometown of Takefu and started a blacksmith.
Currently, two generations of parents and children, as an active traditional craftsman, continue to manufacture each one with their soul.
Thoroughly imagine the user
As one of the few craftsmen who inherits steel-making, fire-making, and forging techniques, we are developing not only cutlery but also cutlery and new products that apply those techniques.
What kind of food is used, how big the hand is, how is the balance when holding it, always imagining the user, and taking time and effort to manufacture each one.
Because it is used every day, I want you to use something that has a comfortable center of gravity when you hold it and that fits in your hand.
When you cut the food, you can sharpen it by attaching a subtle wave to the blade so that you can cut it off naturally.
They are all the commitments that have been passed down for three generations of parents and children.
Craftsman's soul and user's love
The more you use any product, the more pain and deterioration it will cause.
Knives may also have a worn handle or a spilled blade.
But the knife is still not dead.
It is a proof that the habits and breathing of the user have permeated the kitchen knife, and it is history itself.
The kitchen knife does not lose its fundamental function, and if it is not sharpened, it will be revived again and it will be a truly lifelong gem.
That's the great thing about Japanese knives, which are not found in overseas stainless steel knives.
The kitchen knives created by the craftsman's soul will grow into only one kitchen knife in the world due to the love of the user (daily maintenance).
1994 Takayuki Iwai was certified as a traditional craftsman.
2006 Takeshi Iwai was certified as a traditional craftsman at the youngest age of 35 in the industry.
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100% compensation for damage during delivery
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