Kanta Okada trained at Kajiya Sosei Juku, the Tosa Forged Blades school, before completing a two-year apprenticeship under a traditional hatchet blacksmith in Tosa, Japan. Now working independently, he brings that rigorous foundation to every knife he forges. His work is young and focused, shaped by one of the most respected regional forging traditions in Japan and a craftsman with everything still to prove.
This santoku is built around a Blue #2 carbon steel core, a high-carbon alloy prized for its ability to take a razor-sharp edge and hold it through demanding use. The kurouchi, meaning black finish, surface is left largely as-forged, giving each knife a distinctive rustic character that develops further with use. The sandblast bevel adds a subtle contrast against the dark cladding and helps ingredients release cleanly during cutting, a real benefit on an all-purpose shape that moves between vegetables, proteins, and general prep throughout the day. The rounded profile and broad blade face make it a natural choice for a single knife that needs to handle most of what happens on the cutting board. The burnt oak octagonal handle is both striking and comfortable in hand, a fitting complement to the handmade quality of the blade.
Care Instructions: Blue #2 carbon steel rewards attentive care. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The iron cladding will develop a natural patina with use, which adds character and provides a measure of protection.
Each knife is made by hand so measurements may vary.
This santoku is built around a Blue #2 carbon steel core, a high-carbon alloy prized for its ability to take a razor-sharp edge and hold it through demanding use. The kurouchi, meaning black finish, surface is left largely as-forged, giving each knife a distinctive rustic character that develops further with use. The sandblast bevel adds a subtle contrast against the dark cladding and helps ingredients release cleanly during cutting, a real benefit on an all-purpose shape that moves between vegetables, proteins, and general prep throughout the day. The rounded profile and broad blade face make it a natural choice for a single knife that needs to handle most of what happens on the cutting board. The burnt oak octagonal handle is both striking and comfortable in hand, a fitting complement to the handmade quality of the blade.
Care Instructions: Blue #2 carbon steel rewards attentive care. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The iron cladding will develop a natural patina with use, which adds character and provides a measure of protection.
Each knife is made by hand so measurements may vary.
- Blacksmith: Kanta Okada
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Blue #2 Carbon Steel
- Cladding: Soft Iron
- Finish: Kurouchi
- Bevel: Sandblast
- Handle: Burnt Oak Octagonal
- Weight: 4.8 oz (138 g)
- Blade Length: 185 mm
- Total Length: 320 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 46 mm
