Isamitsu Kurouchi Santoku
R7,100.00
Isamitsu Hamono
Isamitsu Hamono is run by two young blacksmiths that worked under legendary Teruyasu Fujiwara. Abe-San and Kanatsu-San started their workshop in 2022. These knives are forged with Stainless Glad around Shirogami 1 carbon steel. They have been working with Shirogami 1 for years at Fujiwara’s workshop, so they are definitely getting the best properties out of the steel. Their knives will be very similar to Fujiwara-San’s, but they tend to grind the blades slightly more even and thinner. The balance on this Gyuto is unreal! It’s super light and very thin behind the edge—one of our favourite knives in-store.
Shirogami 1/Stainless Clad
Shirogami 1 has the highest carbon content out of the 3 Shirogami varieties. Shirogami 1 will hold its edge the longest but will be the most delicate of the Shirogami steels.
The Shirogami core steel is cladded in Stainless steel, making it much easier to maintain. The Stainless cladding around the Shirogami Carbon core steel will not Patina. The exposed Shirogami carbon steel cutting edge must be maintained, washed and dried correctly.
Shirogami is one of the purest types of carbon steel you can get; it has minimal impurities and a very fine grain structure. As a result, Shirogami is, in our opinion, one of the easiest steels to sharpen, and you can sharpen Shirogami to a crazy sharpness level.
Make sure to wash and dry your knives properly after use. We like to use paper towels to dry our carbon steel knives as this absorbs the most moisture. Over time, the blade will develop a Patina. This oxidation will usually be grey to dark grey, protecting your knife from harmful Rust. The knife will slowly start building its character.
Most Japanese knives are made with a much harder steel than their Western counterparts. Harder steel can be sharpened much sharper and hold an edge for long periods. Never cut through bones, frozen foods, butternut stems, lemongrass, etc. This can result in a chipped blade. Hard steel is much more delicate than softer steel.
Out of stock
Bunka
Bunka Knife (文化包丁 – pronounced: Bunka Bōchō) literally translated from Japanese means ‘Cultural Knife’. The name stems from the traditional use of making cultural and traditional Japanese cuisine at home.
The Bunka is versatile because of its similarity to the Santoku. It is regarded as a multi-use knife and is best for chopping, dicing and mincing food such as meat, fish, vegetables and herbs. The flat profile is ideal for slicing meat, fish and vegetables. The tall profile is ideal for chopping fruits, vegetables and thinly sliced meat. The pointed tip makes it superior for precision work and scoring vegetables and meat. The tip also allows for light butchering work and enables the user to get under layers of fat and sinew. The blade profile is well suited for tap-chopping or push-cutting techniques.
The length of the Bunka is generally shorter than traditional Western chef’s knives. The shorter, compacted length and thinness of the blade makes it lighter and less strenuous to handle for long periods of time. The tall, flat profile with the reverse tanto is what characteristically defines the blade from other shapes.
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
| Blade Length |
167mm |
|---|---|
| Knife Total Length |
301mm |
| Weight |
143g |
| Blade Height |
52mm |
| Edge |
50/50 |
| Handle |
Rosewood with Blond Pakka Collar |
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