The Kiwami Santoku brings genuine Japanese craftsmanship to the everyday kitchen at a budget-friendly price. Its 420J2 stainless steel is softer than premium high-carbon blades, so it needs more frequent honing, but that same softness lets the edge dull rather than chip—an easy tradeoff for cooks who value durability over ultimate edge retention. A comfortable oval pakkawood handle in the traditional wa style and a distinctive hammered finish round out a knife that’s as practical as it is good-looking.
A practical, budget-friendly 6.5″ Santoku with a versatile, all-purpose shape suited for chopping, slicing, and dicing
420J2 stainless steel at 54-55 HRC favors durability over hardness—the edge dulls rather than chipping, though it will need more frequent touch-ups than harder steels
Thin 1.5mm spine keeps the blade light and nimble through repetitive prep work
Traditional wa-style handle in pakkawood, oval and ambidextrous, with an ABS ferrule for a secure, comfortable grip
Made in Japan, with a hammered finish and highly corrosion-resistant construction
