At 180mm long, the Kotetsu Nashiji santoku runs slightly longer than the typical 165mm or 170mm santoku, which gives it a bit more reach through larger produce and proteins without losing the compact feel that makes the santoku shape so widely useful. Kotetsu Hamono in Seki City builds this with a Blue #2 carbon steel core under a stainless nashiji cladding - excellent edge performance with a finish that is easy on the eyes and easy to maintain.
The combination of Blue #2 for edge steel and stainless for the cladding means only the exposed cutting edge is reactive, while the rest of the blade takes care of itself. Light, beautifully finished, and a genuine go-to for cooks who want a carbon steel edge without full carbon steel maintenance.
What Customers Are Saying: One cook who uses this as their primary work knife calls it amazing - easy to sharpen, light, and beautiful. They report getting through extended prep sessions without edge fatigue and call the whole experience a reason to keep coming back to CKTG.
Care Instructions: The Blue #2 core is reactive carbon steel, but the stainless cladding protects the blade faces. Day-to-day care is simple: hand wash, dry immediately, and avoid bones and frozen foods to protect the edge. Use a quality water stone when it is time to sharpen.
The combination of Blue #2 for edge steel and stainless for the cladding means only the exposed cutting edge is reactive, while the rest of the blade takes care of itself. Light, beautifully finished, and a genuine go-to for cooks who want a carbon steel edge without full carbon steel maintenance.
What Customers Are Saying: One cook who uses this as their primary work knife calls it amazing - easy to sharpen, light, and beautiful. They report getting through extended prep sessions without edge fatigue and call the whole experience a reason to keep coming back to CKTG.
Care Instructions: The Blue #2 core is reactive carbon steel, but the stainless cladding protects the blade faces. Day-to-day care is simple: hand wash, dry immediately, and avoid bones and frozen foods to protect the edge. Use a quality water stone when it is time to sharpen.
- Maker: Kotetsu Hamono
- Location: Seki City, Japan
- Construction: San Mai
- Edge Steel: Blue #2 Carbon Steel
- Cladding: Stainless
- Finish: Nashiji
- Edge Grind: Even
- Weight: 5.3 oz (150 g)
- Blade Length: 180 mm
- Total Length: 308 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 45 mm
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