he Nakamura Hamono Santoku is a versatile, hand-forged Japanese kitchen knife made in Nakatsu City, Oita Prefecture on the island of Kyushu. Founded in 1900, Nakamura Hamono is a small, family-run workshop with more than a century of experience producing practical working tools by hand. Each knife is hammer-forged, heat treated, sharpened, and finished using traditional methods passed down through generations of blacksmiths.
This santoku is forged from Blue #1 carbon steel and constructed using a traditional san mai method, with a soft iron cladding that adds toughness and stability while preserving the sharpness and easy sharpening Blue #1 is known for. The blade is hammer-forged and finished with a rustic kurouchi surface that helps slow oxidation and improves food release during prep. The santoku profile excels at vegetables, proteins, and general kitchen tasks, offering excellent control, a compact working length, and comfortable knuckle clearance. As with all high-hardness carbon steel knives, avoid twisting, lateral force, and hard contact to prevent chipping.
Care Instructions: Carbon steel will develop a natural patina with use. Hand wash only and dry thoroughly after use. Wipe the blade during prep, especially after cutting acidic foods. Do not soak or place in a dishwasher. Avoid cutting frozen foods, bones, or hard objects. Store in a dry place using a blade guard, saya, or magnetic strip, and apply a light coat of camellia or mineral oil for long-term storage.
Each knife is made by hand, so measurements may vary.
Brand: Nakamura Hamono Location: Nakatsu City, Oita Prefecture, Kyushu Knife Type: Santoku Construction: Hammer-Forged, San Mai Core Steel: Blue #1 Carbon Steel Cladding: Soft Iron Finish: Kurouchi Edge Grind: Double Bevel (Even) Weight: 4.6 oz (130 g) Edge Length: 166 mm Total Length: 308 mm Spine Thickness at Base: 2.8 mm Blade Height: 48 mm Handle: Oval Ho Wood with Black Plastic Ferrule
This santoku is forged from Blue #1 carbon steel and constructed using a traditional san mai method, with a soft iron cladding that adds toughness and stability while preserving the sharpness and easy sharpening Blue #1 is known for. The blade is hammer-forged and finished with a rustic kurouchi surface that helps slow oxidation and improves food release during prep. The santoku profile excels at vegetables, proteins, and general kitchen tasks, offering excellent control, a compact working length, and comfortable knuckle clearance. As with all high-hardness carbon steel knives, avoid twisting, lateral force, and hard contact to prevent chipping.
Care Instructions: Carbon steel will develop a natural patina with use. Hand wash only and dry thoroughly after use. Wipe the blade during prep, especially after cutting acidic foods. Do not soak or place in a dishwasher. Avoid cutting frozen foods, bones, or hard objects. Store in a dry place using a blade guard, saya, or magnetic strip, and apply a light coat of camellia or mineral oil for long-term storage.
Each knife is made by hand, so measurements may vary.
