SHIROU-KUNIMITSU is genuine Japanese sword smithing Mr. Komiya family in Fukuoka Prefecture (Kyushu Island) — A real family of artisans, who are devoting their life and energy to inheriting and preserving the Japanese sword making and knife making traditions that have been maintained by their family since the year 1786. Currently, a total of 4 genuine sword smiths are passionately working together to create the finest Japanese swords, and kitchen knives with outstanding cutting performance and practicality.
WABI-SABI (侘寂) is the best way to succinctly describe the characteristics of SHIROU-KUNIMITSU’s handmade, traditional hammer forged knives. WABI-SABI is a Japanese aesthetic / sensibility that suggests there is beauty within simplicity, imperfection and impermanence.
For their first collection, SHIROU-KUNIMITSU introduced Kurouchi-finished, White Steel No.2 knives — traditional forged blades that impressed many of our customers with their sharpness, cutting ability, and the originality and uniqueness to SHIROU-KUNIMITSU craftsmanship.
For this time of new knife collections, we have worked closely with the SHIROU-KUNIMITSU to create functional, minimalist knives while preserving the Shirou Kunimitsu brand’s core values: exceptional sharpness and cutting performance, and the spirit of WABI-SABI.
Natural beauty. Traditional simplicity. These are the guiding concepts behind the new SHIROU-KUNIMITSU knives.
The Hitachi Blue Steel No. 2 high carbon steel blade core is sandwiched between two layers of soft iron. In addition to increasing the toughness of the blade, the soft iron also makes the blade easier to sharpen than an unlaminated, solid steel blade.
刀匠四郎國光 – “Forged and Handcrafted by Swordsmith Shirou Kunimitsu” – on the beautifully hand-polished blade.
For serious home cooks and professional chefs who demand exceptional cutting performance, Shirou Kunimitsu has created these simple, functional knives.
Behind their outstanding sharpness lies the philosophy and craftsmanship that define the Shirou Kunimitsu approach to knife making.
Shirou-Kunimitsu knives have a 50/50 blade grind and a simple edge shape. Each knife is carefully ground by hand and is then hand sharpened with a water-cooled whetstone wheel to create an even, natural and specially tapered 50/50 edge shape. Both sides of the blade have a SHINOGI line (The line that is created where the ground blade bevel and the blade face / side meet), below the SHINOGI you can see the expert hand grinding and hand sharpening of the specially tapered 50/50 blade bevels and the handcrafted, custom created edge shape.
Since there is no secondary bevel or micro-bevel, we found the simple bevel geometry of these knives was very easy to hand sharpen with a whetstones and the 50/50 blade bevels naturally guided us to create an outstandingly sharp edge. The cutting performance of the knife also impressed us and we could feel it cut deeply in to the foods that we tested. We noted that while these knives might appear to be a simple and rustic looking, they are actually very sophisticated, very practical and thoughtfully designed products — Products that could only be made by an experienced, sophisticated forge smith.
This Wa Santoku Knife comes with a classic Octagonal Japanese Magnolia Wood Wa Handle, which has a Water Buffalo Horn Ferrule.
The tall blade and rounded nose / tip of the Santoku make it a versatile knife that is well suited to cutting meat, fish, or vegetables; Hence it’s name, which literally means “Three-purpose”. The Santoku is often recommended as a multi-purpose kitchen knife.
A Note About Sharpening Shiro-Kunimitsu Knives: Please do not add a micro-bevel, as this can lead to micro-chipping of the already fine, sharp cutting edge. To maintain the flat factory bevel and bevel angle, we recommend placing the whole bevel flat on the whetstone and applying finger pressure between the cutting edge and Shinogi (The line formed by the bevel and main blade face / cheek) during each sharpening stroke. Please use the same number of sharpening strokes on each side of the knife and de-burr the wire-edge using very light finger pressure, alternating between bevels every few strokes until it is removed.
Specification
Knife Model: Shirou-Kunimitsu Blue Steel No.2 Natural Beauty Wa Santoku
Blade Material: Blue Steel No.2
Rockwell Hardness (HRc): 62
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagonal Magnolia Wood Handle with Water Buffalo Ferrules
Saya Included: No.
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Wa Santoku 180mm (7″)
Cutting edge length: 177mm Total Length: 315mm Blade Thickness: 3.4mm Blade Width: 46mm Handle Length: 128mm Total Weight: 161g |
About Left Handed Version
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
Instructions & Maintenance
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and its sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long times.
Important
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra cares and attentions to prevent rust.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for a long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in a dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
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