What makes the Kagekiyo Chromax Santoku special? Its razor-keen Chromax core (≈64 HRC) gives you carbon-steel sharpness with stainless-like peace-of-mind, while a slim 2.6 mm spine and 43 mm heel height let this 180 mm blade glide through carrots, herbs, and protein with near-frictionless ease. Hand-ground in Sakai and paired with a lightweight octagonal walnut handle, it balances agility, edge retention, and everyday durability—ideal for pros and passionate home cooks alike. Highlights Hybrid steel: Chromax semi-stainless core clad in stainless for low-maintenance brilliance. Laser-thin grind: ~2.6 mm spine tapers to a whisper-thin edge for effortless cuts. Rockwell 64 ±1: Holds a screaming-sharp edge far longer than typical Western knives. Comfort grip: Octagonal walnut handle with pakka wood ferrule—secure when wet, ambidextrous feel. Sakai craft: Forged and finished by the Baba Hamono team under the Kagekiyo banner. Specifications Blade length: 170 mm Overall length: ≈308mm Blade height at heel: 43 mm Spine thickness: 2.6 mm Weight: ~135 g Edge: 50/50 double-bevel Handle: Walnut octagon, pakka ferrule Construction: San-mai (Chromax core, stainless cladding) (Semi - Stainless - edge is still rust prone) Why Chromax? Chromax blends the edge-holding of carbon steel with enough chromium to fend off most rust. You get that addictive, toothy bite of high-carbon without baby-sitting your knife between every chop. Ideal For One-knife kitchens looking for a do-everything blade Veggie prep, poultry breakdown, and precision push-cuts Chefs who love carbon performance but demand lower upkeep Care & Maintenance Hand-wash, wipe dry; avoid dishwashers. Strop on leather for daily upkeep; whetstone at 1-2 k grit when dull. Store edge-safe—saya, magnet, or blade guard recommended.
Related
Related
Related
Related