Kawamura Aoki Santoku Black is not your common Japanese knife. Don't get us wrong, it checks all the important boxes. The core of the knife is made from one of the best steel currently available for kitchen knives (Yasuki Aogami #1 carbon steel) clad into softer layers of stainless steel (low maintenance!). It has a very thin blade profile, characterized by the classic, western-style handle which offers excellent grip and is suitable for both right and left-handed users. The knife is slightly heavier and therefore suitable for anyone who is used to heavier knives but wants sophisticated Japanese sharpness.

BLADE SHAPE:

This santoku is a versatile kitchen knife that will shine through all kinds of chopping and cutting on the kitchen board. Meat lovers will only miss a bit of length with larger pieces of meat. Did you know that the word santoku means "knife of three virtues" in Japanese? The word san is number three, meaning that it can be used to prepare vegetables, fish and meat.

STEEL:

The center of the knife is Yasuki Blue #1 (Aogami) steel, which ranks at the very top of quality Japanese steels. It is extremely hard steel, which means that it retains super-fine sharpness for a long time despite its extensive and long-lasting usage. In addition, due to the high carbon content, the knife is very easy to sharpen. The outer layers are made of softer stainless steel, giving the knife extra protection from rust. Only the very edge of the blade will require additional maintenance (where Aogami steel is exposed).

LAMINATION:

This knife is made using the san-mai cladding technique. This provides protection and slightly greater rigidity of the hard core. The main advantage and property of these knives are that they are thin, sharp and hold a sharp edge for a long time.

GEOMETRY:

A double bevel (symmetrical) blade with a V-edge grind.

BLADE FINISH:

The blade has a simple but elegant migaki and kasumi finish. The kanji on the blade is hand engraved.

HANDLE:

The blade has a western style handle. The bolster is stainless and provides a smooth and comfortable transition between the handle and the blade. The appearance of the knife is complemented by a decorative copper ring.

ABOUT THE BLACKSMITH:

Sakai Kikumori has been producing kitchen knives with skilled craftsmen since 1926, when it was founded by Kawamura Hamono as a wholesaler of Sakai-made blades. Based in Sakai, the historic heart of Japanese cutlery, Kikumori works closely with local artisans to create high-quality, handmade knives. Though a smaller player in the region, their size allows for flexibility and innovation—with a strong focus on the people who use their knives. Their mission is simple: to bring joy to kitchens by making cooking more enjoyable and meals more meaningful.