Hironori Akahata | Kuro-uchi Santoku Knife 165mm

【Request】
We would like to deliver Hironori Akahata's works to as many people as possible, so we limit purchases to one item per person, for a total of up to three items including different types. We appreciate your understanding. If an order exceeds this limit, we regret to inform you that it will be canceled.

Santoku knives made by a blacksmith

This is a Santoku knife made by Hironori Akahata, the fifth-generation blacksmith of "Kaji An Daitoku," which has a workshop in Matsusaka City, Mie Prefecture. Unlike mass-produced knives on the market, the Santoku knives made by blacksmith Akahata are black-forged Santoku knives created by forging steel and shaping it with fire.

The Akahata knife that we also use in our home.
Slicing smoothly, effortlessly...

A truly sharp knife gives you the sensation that the blade naturally falls without needing force. We recommend it to those who want to use a knife for a long time.
[From top: Black-forged Santoku Knife, Black-forged Petty Knife, Black-forged Coro Knife (Petty type)]

As your first knife

The Santoku knife, also known as a bunka (cultural) knife or all-purpose knife, can be used for any ingredient such as meat, fish, and vegetables, making it ideal as a first knife for home use. The refined sharpness of a forged knife enhances the flavor of ingredients without damaging them, making your cooking even more delicious. Additionally, it's a dual-edge type, so it's a pleasure to use regardless of your dominant hand.

Black-forged finish knives

Black-forged knives intentionally retain the blackened surface from quenching. The rugged texture, showing hammer marks, is charming. It's also said to be more rust-resistant than fully polished knives. These knives also boast excellent design, complementing their wooden handles well.

Strong and sharp cutting edge

By hammering, forging, quenching, and tempering, a strong knife is born. The strength changes depending on how it's heated and how red it gets, so the craftsman's skill and experience are crucial. Finally, Mr. Akahata himself hand-sharpens the knives to achieve a keen edge.

Easy-to-grip wooden handle

The handle is made of solid black walnut. The textured surface with visible削り跡 (shaving marks) makes it easy and comfortable to grip. This shaving is also meticulously done by Akahata himself, using a knife in three steps, without relying on machinery. The blade and the wooden handle are secured with brass after the tang is inserted.

Engraving

Finally, the knife is completed with an engraving that certifies it was made by Mr. Akahata.

Knives you'll want to have in your home

The Akahata knife series. We have a selection of knives you'll want to keep in your home for everyday use.
[From left: Black-forged bread knife 210mm, Black-forged bread knife 120mm, Black-forged Santoku knife 165mm, Black-forged petty knife 120mm, Black-forged Coro petty knife, Black-forged vegetable knife 165mm, Black-forged vegetable knife 120mm, Black-forged Coro vegetable knife]

Delivered in a beautiful cosmetic box

According to Mr. Akahata, the box is designed to evoke the image of drawing a sword from its scabbard. You can enjoy the process of revealing the knife, an idea only a blacksmith would conceive. It is also recommended as a gift.

Easy maintenance

Forged knives, often perceived as high-maintenance, are actually very easy to care for. After use, simply wash off dirt with dish soap, wipe thoroughly to remove moisture, and store it like any other knife. Due to the nature of iron, if it rusts, please remove the rust using a cleanser or an eraser-type rust remover.

For the wooden handle, about twice a year, or when you notice the oil wearing off, apply walnut oil or perilla oil soaked in a kitchen paper. After application, wipe off any excess oil and let it dry in a well-ventilated, shaded area. *Please dispose of the kitchen paper used for oiling after wetting it with water.

Resharpening

To ensure you can use your knife for a long time, we offer a resharpening service by Mr. Akahata. Customers are responsible for the round-trip shipping fee and maintenance fee. Please contact our shop if you are interested.
Kaji An was founded in April 1894. From the first to the third generation, they were involved in manufacturing farming tools and forestry tools. The fourth generation did not engage in blacksmithing but started an ironworks construction business. Blacksmithing was suspended for about 20 years after the death of the third generation (grandfather), but Hironori Akahata, the fifth generation, resolved to revive the craft. He apprenticed under Mr. Teiichiro Yamaguchi, the master blade smith of "Yoshisada" in Kyoto, and in April 2008, he opened as Kaji An Daitoku, continuing to this day.
Click here for a list of Hironori Akahata's works


This is a Santoku knife made by Hironori Akahata, the fifth-generation blacksmith of "Kaji An Daitoku." Unlike mass-produced knives on the market, it is a black-forged Santoku knife created by forging steel and shaping it with fire.

【Product Name】Black-forged Santoku Knife 165mm
【Size (approx.)】Overall length 294mm, blade length 178mm, cutting edge length 165mm
【Weight (approx.)】132g
【Materials】Blade: Steel/Iron, Handle: Black Walnut (solid), Brass
【Remarks】Dual-edge type, usable regardless of dominant hand

● Precautions for use
・Before first use, please wash with dish soap.
・After use, wash off dirt with dish soap and wipe thoroughly to remove moisture.
Dishwasher/dryer ×

● Please read before purchasing.
・As all items are handmade, there will be individual differences in size, weight, color, unevenness, and shape.
・Even with the same wood, each wooden handle has a unique appearance, so the grain and color will vary.
Please enjoy this as the unique character of a product that is one of a kind in the world.
Please understand the above before making a purchase.