The Story
SPECIFICATIONS
Knife Style: Ko-Santoku
Steel Type: Carbon Steel
Blade Material: Shirogami White #2
Blade Finish: Kurouchi (San-mai 三枚)
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Walnut
Blade Size: 120mm
Heel Height: 37mm
Spine Thickness: 2.50mm (tapered)
Weight: 76g
Made in Shimabara City, Nagasaki Prefecture, Japan, by the skilled hands of the independent blacksmith, Yosimitu Kajiya. With unwavering dedication, he personally oversees every step of the knife-making process. As a third-generation blacksmith, he brings an impressive 84 years of accumulated expertise in the art of crafting exceptional knives.
A smaller take on the classic Santoku, the Ko-Santoku is perfect for tight spaces and quick prep. Its shorter blade gives you control and agility, ideal for slicing soft vegetables, herbs, and smaller proteins. Same balance and versatility — just in a more nimble form.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
SPECIFICATIONS
Knife Style: Ko-Santoku
Steel Type: Carbon Steel
Blade Material: Shirogami White #2
Blade Finish: Kurouchi (San-mai 三枚)
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Walnut
Blade Size: 120mm
Heel Height: 37mm
Spine Thickness: 2.50mm (tapered)
Weight: 76g
Made in Shimabara City, Nagasaki Prefecture, Japan, by the skilled hands of the independent blacksmith, Yosimitu Kajiya. With unwavering dedication, he personally oversees every step of the knife-making process. As a third-generation blacksmith, he brings an impressive 84 years of accumulated expertise in the art of crafting exceptional knives.
A smaller take on the classic Santoku, the Ko-Santoku is perfect for tight spaces and quick prep. Its shorter blade gives you control and agility, ideal for slicing soft vegetables, herbs, and smaller proteins. Same balance and versatility — just in a more nimble form.
