All-purpose knife widely used in Japan
Santoku is an all-purpose kitchen knife with a long, straight blade for cutting a variety of foods, including raw meat, fish, and vegetables. It is shaped like a combination of Nakiri, traditionally used in Japan to cut vegetables, and Gyuto, used overseas as an all-purpose kitchen knife.
Made from VG10 steel
VG10 steel is known for its excellent edge durability and hardness.
7 Key Features of amane
Made from professional-grade stainless steel
VG10 steel used for the blade is extremely hard and has properties similar to those of carbon steel. In order to take advantage of this excellent steel, amane tempered the steel without reducing its hardness, and carefully removed the distortion of the all-steel steel, which is prone to cracking. The knife is then subjected to a further process of thickness removal using a whetstone, and is filled with the essence of handcraftsmanship.
Convex edge characterized by a smooth cut
Smoothly curved from the spine toward the edge, the thin blade provides a smooth cut due to less interruption. The blade is designed to keep the edge durability and to have a better food release.
One-piece steel for easy sharpening and blade attachment to suit the user's hand
The blade tip is angled with a 7:3 ratio of front to back, making it easier for right-handed users to use.
Knives made with a one-piece steel construction allow the user to freely change the blade attachment.
For example, it is possible to sharpen the blade to a shape similar to a single-edged blade, resulting in a sharper blade.
Also, amane, which is thoroughly strained in the manufacturing process, is characterized by a stable sharpening feel even after years of use.
Carefully crafted handle for easy gripping
In pursuit of a comfortable grip, the handles are carefully polished over and over again to eliminate gaps between the metal and plywood parts, resulting in a glossy, rounded finish that is extremely comfortable in the hand.
It can be used for long periods of time without stress on the gripped hand, and is recommended for people with small hands.
The handle is a subtle detail that is noticed only when you hold it, but it is a handle that is filled with care for the user.
Hygienic and durable stainless steel flange
The flange (mouthpiece) between the blade and handle prevents water from seeping into the handle, making it hygienic and resistant to damage, and thus highly durable. The flange is made of rust-resistant stainless steel, making it more resistant to stains and dirt.
Logo mark of KAMA-ASA
The Kamasa Shoten logo on the back of the blade is proof of our commitment to originality. It is a proof of our commitment to our knives, which are only available at Kamasa.
Fujitake Kitchen Knives" in Seki-shi, Gifu Prefecture, Japan
The product was developed in cooperation with "Fujitake of Kitchen Knives," a manufacturer located in Seki-shi, Gifu Prefecture, which boasts the largest production volume of knives in Japan.
We are one of the few companies in Seki City that perform most of the knife manufacturing process (grinding, strain removal, finishing, handle attachment, etc.) in-house.
The quality of the products is trusted by professional chefs both at home and abroad.
- Total Length 300mm ／ Blade length 175mm
*The weight of knives can slightly vary.
- Knife bevel
- Double bevel
- Dominant hand
- For right handed
- Manufacturing process
- Blade structure
- Single layer
- Blade material =V10 stainless steel,Handle material=Composite wood
- NOT dishwasher safe.
- To prevent rust, thoroughly wipe the knife after washing.
- Please read the instruction before usage.
A precious bottle just for you.
Kamasa Shoten will inscribe your knives with your name.
- ※*There are restrictions on the font and number of letters depending on the type of knife.
- Japanese and katakana notationwithin 10 characters
- Alphabetical (written) notationwithin 20 characters
Yes, but for online orders, we offer a free engraving service for knives only. Please select the desired engraving option, enter text and add the knife to cart. Engraving for products other than knives is only available at our physical store at Kappabashi, Tokyo.
Most of the chipping can be repaired by re-sharpening the blade. We offer a fee-based knife sharpening service. If you have any questions, please feel free to ask us using the inquiry form. Blades can chip by cutting hard ingredients such as bones, seeds or frozen food, dropping and mishandling, or stabbing into hard cutting boards.
All knives we handle can be repaired with the exception of knives that are severely damaged. Repairing chipping and removing rust will restore sharpness and allow you to use your knives for a longer period of time. We also offer a fee-based knife sharpening service.
Please note we may not be able to repair knives with unknown blade materials, such as knives purchased at other stores.