Shiro Kumo Tsuchime Santoku 170mm

Thinly slice a shallot, chop a handful of herbs or prepare vegetables for a stir-fry with a knife that feels easy to control. The Tsunehisa Shiro Kumo Tsuchime Santoku 165mm brings the fine cutting edge of Japanese carbon steel to a compact, versatile kitchen knife. It is a useful size for everyday meals, particularly when you want a capable main knife that leaves plenty of room on the chopping board.

The relatively flat cutting edge suits chopping and push cuts, helping you work neatly through vegetables. Its manageable length also makes it comfortable for slicing boneless meat and fish. For a home cook or chef who enjoys precise preparation, it offers a rewarding introduction to White Paper Steel without the maintenance of a fully reactive blade.

The Tsuchime Kumo finish gives this knife its own personality. The hammered surface has a cloud-inspired pattern, reflected in the name Kumo, meaning “cloud”. It adds texture and detail to the blade, complemented by the simple combination of pale magnolia wood and dark buffalo horn.

Steel and Construction

At the centre of the blade is Shirogami #1, also known as White Paper Steel #1, hardened to approximately 62–63 HRC. This is a high-carbon steel with relatively few alloying additions, valued for its ability to take a highly refined edge and its responsive feel on sharpening stones.

For cooks who sharpen their own knives, that response is a real part of its appeal. White #1 is satisfying to work on a whetstone, allowing you to restore the crisp edge that makes fine slicing and detailed preparation enjoyable.

The blade uses San Mai construction, with the hard carbon steel core sandwiched between two softer stainless steel outer layers. The core forms the cutting edge, while the cladding supports it and reduces the amount of reactive steel exposed to food and moisture. You get the cutting and sharpening characteristics of White #1 with easier care across most of the blade.

Heat treatment and tempering are essential to developing that performance. Hardening helps the edge resist deformation, while tempering reduces brittleness and establishes a usable balance of hardness and toughness. Combined with suitable blade geometry, this is what makes a well-made Japanese kitchen knife effective: an edge that cuts cleanly with controlled pressure and can be maintained over years of use.

Handle and Feel

The octagonal magnolia wood handle with a buffalo horn ferrule gives the knife a traditional Japanese finish. Magnolia keeps the handle light, while the octagonal shape provides clear reference points for your grip as you adjust the blade’s angle.

Its understated appearance lets the textured blade stand out. Natural variations in the wood and horn also give each knife subtle differences.

Maintenance and Care

• The stainless cladding makes care easier, but the exposed White #1 cutting edge is carbon steel. It will develop a patina and can rust if left wet or dirty. Wipe the blade during preparation, particularly when cutting acidic ingredients, then hand wash and dry thoroughly after use.
• Do not soak the knife or place it in the dishwasher. Use a wooden or suitable plastic chopping board, avoid bones and frozen foods, and do not twist the edge during a cut. Maintain its sharpness with a whetstone.

Best for: Home cooks and chefs looking for a compact everyday Santoku with the fine edge and enjoyable sharpening characteristics of White #1 carbon steel.

Kitchen Samurai Ease of Use Rating: Confident Cook.

HRC: 62-63

Made in Japan.

Free shipping on orders over R1,500.