Yosimitu Kajiya Chestnut Ko-Santoku 120mm
SPECIFICATIONS
Knife Style: Ko-Santoku
Steel Type: Carbon Steel
Blade Material: Shirogami White #2
Blade Finish: Kurouchi (San-mai 三枚)
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Chestnut
Blade Size: 120mm
Heel Height: 38mm
Spine Thickness: 2.60mm (tapered)
Weight: 70g
Crafted in Shimabara City, Nagasaki Prefecture, Japan, this knife comes from the small workshop of independent third-generation blacksmith Yosimitu Kajiya, who personally oversees every stage of production — from raw steel to final edge. His work reflects decades of inherited knowledge and hands-on experience, shaped by fire and hammer rather than automated systems.
This is not a factory-polished, perfectly uniform blade. It carries the subtle marks of real forging, slight variations that speak to the human process behind it. The finish is honest, a little raw, and full of character — made for those who appreciate authenticity over sterile perfection.
The Ko-Santoku is a compact interpretation of the classic Santoku, designed for cooks who prefer agility and control. Its shorter blade excels in tighter prep spaces and offers a nimble, confident feel in hand. Ideal for slicing vegetables, herbs, and smaller cuts of protein, it delivers the same balanced versatility as its larger counterpart — simply in a more precise, maneuverable format.
SPECIFICATIONS
Knife Style: Ko-Santoku
Steel Type: Carbon Steel
Blade Material: Shirogami White #2
Blade Finish: Kurouchi (San-mai 三枚)
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Chestnut
Blade Size: 120mm
Heel Height: 38mm
Spine Thickness: 2.60mm (tapered)
Weight: 70g
Crafted in Shimabara City, Nagasaki Prefecture, Japan, this knife comes from the small workshop of independent third-generation blacksmith Yosimitu Kajiya, who personally oversees every stage of production — from raw steel to final edge. His work reflects decades of inherited knowledge and hands-on experience, shaped by fire and hammer rather than automated systems.
This is not a factory-polished, perfectly uniform blade. It carries the subtle marks of real forging, slight variations that speak to the human process behind it. The finish is honest, a little raw, and full of character — made for those who appreciate authenticity over sterile perfection.
The Ko-Santoku is a compact interpretation of the classic Santoku, designed for cooks who prefer agility and control. Its shorter blade excels in tighter prep spaces and offers a nimble, confident feel in hand. Ideal for slicing vegetables, herbs, and smaller cuts of protein, it delivers the same balanced versatility as its larger counterpart — simply in a more precise, maneuverable format.
Description
SPECIFICATIONS
Knife Style: Ko-Santoku
Steel Type: Carbon Steel
Blade Material: Shirogami White #2
Blade Finish: Kurouchi (San-mai 三枚)
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Chestnut
Blade Size: 120mm
Heel Height: 38mm
Spine Thickness: 2.60mm (tapered)
Weight: 70g
Crafted in Shimabara City, Nagasaki Prefecture, Japan, this knife comes from the small workshop of independent third-generation blacksmith Yosimitu Kajiya, who personally oversees every stage of production — from raw steel to final edge. His work reflects decades of inherited knowledge and hands-on experience, shaped by fire and hammer rather than automated systems.
This is not a factory-polished, perfectly uniform blade. It carries the subtle marks of real forging, slight variations that speak to the human process behind it. The finish is honest, a little raw, and full of character — made for those who appreciate authenticity over sterile perfection.
The Ko-Santoku is a compact interpretation of the classic Santoku, designed for cooks who prefer agility and control. Its shorter blade excels in tighter prep spaces and offers a nimble, confident feel in hand. Ideal for slicing vegetables, herbs, and smaller cuts of protein, it delivers the same balanced versatility as its larger counterpart — simply in a more precise, maneuverable format.
