This santoku is a great entry point into the work of Shiro Kamo, one of the most respected names at Takefu Knife Village. Kamo-san works out of Takefu Knife Village in Echizen and received the Dento-Kogei-shi title - Master of Traditional Crafts - at just 47 years old. He is one of the few blacksmiths who excels at both grinding and forging, a genuinely rare combination, and keeps a small crew of just two other workmen, so every blade stays under his personal supervision. He also trained Syungo Ogata, one of the most exciting young blacksmiths working in Japan today, for seven years before Ogata struck out on his own.
This santoku is built from White #2 carbon steel clad in reactive Damascus, developing real character as a patina forms with use. The face etching is well realized and reveals a lovely pattern from the cladding layers. It is a light blade that still feels strong and confident in hand, with excellent fit, finish, and out-of-the-box sharpness. The conventional blade shape with a fine tip and slight belly suits both push and pull cutting, making this a versatile everyday knife for vegetables, proteins, and herbs alike. The D-shaped sandalwood handle with a black pakka wood ferrule completes a knife that is a genuinely inexpensive way to experience White #2 steel.
What Customers Are Saying: One reviewer who recently started investing in nicer knives picked this up alongside a nakiri and a small gyuto from another maker in Blue #2. He reports this santoku outperforms the other two by a clear margin, slicing through vegetables with almost no resistance, and recommends it without hesitation to anyone who enjoys carbon steel knives.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. These knives have a thin edge grind on hard steel, so avoid bones, frozen foods, hard root vegetables, and garlic husks - push or pull cuts put less stress on the edge than chopping through hard materials.
This santoku is built from White #2 carbon steel clad in reactive Damascus, developing real character as a patina forms with use. The face etching is well realized and reveals a lovely pattern from the cladding layers. It is a light blade that still feels strong and confident in hand, with excellent fit, finish, and out-of-the-box sharpness. The conventional blade shape with a fine tip and slight belly suits both push and pull cutting, making this a versatile everyday knife for vegetables, proteins, and herbs alike. The D-shaped sandalwood handle with a black pakka wood ferrule completes a knife that is a genuinely inexpensive way to experience White #2 steel.
What Customers Are Saying: One reviewer who recently started investing in nicer knives picked this up alongside a nakiri and a small gyuto from another maker in Blue #2. He reports this santoku outperforms the other two by a clear margin, slicing through vegetables with almost no resistance, and recommends it without hesitation to anyone who enjoys carbon steel knives.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. These knives have a thin edge grind on hard steel, so avoid bones, frozen foods, hard root vegetables, and garlic husks - push or pull cuts put less stress on the edge than chopping through hard materials.
- Blacksmith: Shiro Kamo
- Location: Echizen, Japan
- Factory: Takefu Village
- Construction: San Mai, Hammer Forged
- Edge Steel: White Paper #2 Steel
- Cladding: Damascus
- HRC: 61
- Edge Grind: Even
- Handle: D-Shaped Sandalwood
- Ferrule: Black Pakka Wood
- Engraving: Hand Engraved
- Weight: 4.5 oz (130 g)
- Blade Length: 170 mm
- Total Length: 312 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 47 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Really Nice KnifePosted By: Chris
47 people found this review helpful
I've recently started investing in some nicer knives. I purchased this santoku along with a nakiri and a small gyoto from another maker in blue #2. While I really like the other knives they really don't compare to this knife, it slices through veggies like they aren't even there. Definitely recommend picking one up if you like carbon steel knives.
47 people found this review helpful
I've recently started investing in some nicer knives. I purchased this santoku along with a nakiri and a small gyoto from another maker in blue #2. While I really like the other knives they really don't compare to this knife, it slices through veggies like they aren't even there. Definitely recommend picking one up if you like carbon steel knives.
