A no-nonsense kurouchi santoku — forged by hand and built for the grind. The rustic black finish tells the story of its birth under fire, while the polished edge screams precision.
The short 160 mm blade gives you control in tight prep spaces, yet the tall profile and convex grind provide plenty of knuckle clearance and food release. Think of it as the perfect middle ground between a petty and a full gyuto — compact, agile, and ready for anything you throw at it.
Each blade bears subtle forge marks and variations that make every piece one-of-a-kind — the kind of soul you can’t fake.
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Care
Carbon steel will patina naturally over time. Keep it clean and dry between uses, oil occasionally, and it’ll outlive your cutting boards.
