The 160mm santoku (three virtues) is the largest knife in the Kawasaki Kajiya White #1 lineup - the one that shows the full character of the construction at a size practical for everyday use across vegetables, proteins, and general kitchen prep. Kawasaki Kajiya works from Shiroishi-cho in Saga Prefecture, Kyushu, where the shop has been producing blades for over 100 years. Now in its third generation under Mr. Kawasaki with his nephew Mr. Mizokami representing the fourth, the shop keeps production in house and works with Hitachi White #1 (Shirogami 1) carbon steel throughout - iron cladding, kurouchi (black finish, as-forged surface) finish, and the kind of careful hand-forging that only a small family operation maintains at this level.
At 159mm with a 47mm blade height and 3mm spine, the proportions here are generous for a santoku - tall enough for real knuckle clearance and bench-scraping, long enough to handle most prep tasks without repositioning. At 124g it is moderate in weight - not a laser, but not heavy either, with a balance that suits both push cut and rocking technique across the full range of kitchen work. The White #1 core takes a sharp, refined edge and responds well to quality water stones, and the iron cladding develops its own patina alongside the reactive core over time. The ho wood oval handle and plastic ferrule are traditional and proportioned well for the blade. Each knife is made by hand so measurements may vary.
Care Instructions: White #1 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - White #1 rewards good sharpening technique with a superb edge.
At 159mm with a 47mm blade height and 3mm spine, the proportions here are generous for a santoku - tall enough for real knuckle clearance and bench-scraping, long enough to handle most prep tasks without repositioning. At 124g it is moderate in weight - not a laser, but not heavy either, with a balance that suits both push cut and rocking technique across the full range of kitchen work. The White #1 core takes a sharp, refined edge and responds well to quality water stones, and the iron cladding develops its own patina alongside the reactive core over time. The ho wood oval handle and plastic ferrule are traditional and proportioned well for the blade. Each knife is made by hand so measurements may vary.
Care Instructions: White #1 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - White #1 rewards good sharpening technique with a superb edge.
- Blacksmith: Kawasaki San
- Location: Shiroishi-cho, Saga Prefecture, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Hitachi White #1 (Shirogami 1)
- Cladding: Iron
- Finish: Kurouchi (Black Finish)
- Edge Grind: Even
- Handle: Ho Wood Oval
- Ferrule: Plastic
- Weight: 4.4 oz (124g)
- Blade Length: 159mm
- Total Length: 304mm
- Spine Thickness at Heel: 3mm
- Blade Height: 47mm
