Yamawaki Cutlery Sakai Knife [Go-uma-no-suke Yoshihiro] HAP40 Wari-komi Santoku kitchen knife (Japanese all-purpose knife) 180 mm with Oak Octagonal Burnt Lacquer Handle

kurokigoishiten

Yamawaki Cutlery Sakai Knife [Go-uma-no-suke Yoshihiro] HAP40 Wari-komi Santoku kitchen knife (Japanese all-purpose knife) 180 mm with Oak Octagonal Burnt Lacquer Handle

Name: Yamawaki Cutlery Sakai Knife [Go-uma-no-suke Yoshihiro] HAP40 Wari-komi Santoku kitchen knife (Japanese all-purpose knife) 180 mm with Oak Octagonal Burnt Lacquer Handle
Brand: kurokigoishiten
Price: 38000.0 JPY
Availability: InStock

¥38,000

Tax included. Shipping calculated at checkout.

This knife is crafted by Yamawaki Cutlery Works, a long-established Sakai knife maker founded in 1927 (Showa 2).
It bears the engraving [Yoshihiro saku], honoring [Gō Uma-no-suke Yoshihiro], a master swordsmith from Japan’s Kamakura period, making it a truly beautiful example of Sakai craftsmanship.

Meticulously finished by skilled Japanese artisans, this knife combines sharpness, durability, and refined beauty in perfect harmony.
The handle is made of Japanese oak, shaped in an octagonal form for a comfortable grip, and finished with burnt lacquer (yaki-urushi) to create a rich, elegant sheen.

The Santoku kitchen knife (Japanese all-purpose knife) is a versatile, all-purpose knife widely used in both Japanese households and professional kitchens.
Designed to handle meat, fish, and vegetables with ease, it offers excellent balance and performance for everyday cooking.
Its relatively thin blade is easy to sharpen and allows for smooth, effortless cutting with light pressure, making it suitable for everyone — from beginners to experienced chefs.

Combining the refined sharpness of traditional Japanese knives with the ease of handling of Western-style blades, the Santoku knife is a true kitchen essential that brings comfort, precision, and beauty to your daily cooking.

Click the button below for detailed information on materials and specifications.
Limited to the current item only.
Comes in a paper presentation box.

You can watch a video of Gyuto Chef’s Knife, Nakiri vegetable knife, Santoku kitchen knife and Petty knife.
The video is available in the image gallery.

The blade features HAP40, a high-performance powdered high-speed steel proudly produced by Hitachi Metals as its core material.
With its exceptional hardness and outstanding wear resistance, it maintains a razor-sharp edge even after prolonged use.

Furthermore, through the traditional Warikomi (three-layer forging) technique, the hard steel core is sandwiched between softer outer layers, achieving both ease of sharpening and excellent toughness—a well-balanced construction suitable even for professional use.
This knife is a masterpiece created by the skilled Sakai craftsmen of Yamawaki Cutlery Works, beautifully uniting the refined aesthetics of Japanese tradition with superb functionality.
It bears the engraving “Yoshihiro Saku”, a mark of its distinguished craftsmanship.

Each piece is meticulously handcrafted by skilled Sakai artisans of Yamawaki Cutlery, representing the finest tradition of Japanese craftsmanship.
The blade bears the engraved mark [Yoshihiro-saku(means Yoshihiro made)].
engraving

Please refer to the images for detailed dimensions of the product.

The Santoku kitchen knife (Japanese all-purpose knife) is one of the most versatile and popular kitchen knives in Japan.
The name “Santoku” means “three virtues,” referring to its ability to handle three main tasks — slicing, dicing, and mincing.
With a moderately wide blade and a slightly curved edge, it excels in cutting meat, fish, and vegetables with precision and smooth motion.

Unlike Western chef’s knives, the Santoku features a thinner, double-edged blade that allows for effortless, clean cuts while preserving the texture and flavor of the ingredients.
It’s a perfect all-purpose knife for both professional chefs and home cooks who value balance, control, and sharpness in everyday cooking.

Crafted with traditional Japanese attention to detail, the Santoku knife combines functionality, beauty, and precision — a true essential in any kitchen.

[Warikomi(Japanese San-Mai Forging Technique)] is a traditional Japanese forging technique in which a hard steel core—known for its exceptional sharpness—is sandwiched between layers of softer iron or stainless steel.
This three-layer structure combines the best of both worlds: the core maintains a razor-sharp edge, while the outer layers provide strength, flexibility, and rust resistance.
Each blade is carefully forged and finished by skilled Japanese craftsmen, ensuring a perfect bond between the core and the cladding metals.
The result is a knife that offers outstanding cutting performance, durability, and ease of maintenance—ideal for both professional chefs and home cooks alike.

The Warikomi method embodies the spirit of Japanese craftsmanship, achieving a harmonious balance between sharpness, resilience, and beauty.

[HAP40] is a premium powdered high-speed tool steel developed by Hitachi Metals, Japan, renowned for its exceptional edge retention and toughness. With an impressive hardness of around HRC 65, HAP40 delivers outstanding sharpness, superior wear resistance, and remarkable edge stability, even after long hours of professional use. Unlike conventional stainless steels, HAP40 offers an extraordinary balance of hardness and flexibility, making it highly durable while maintaining excellent ease of sharpening. When properly heat-treated by skilled Japanese craftsmen, it achieves its full potential — providing a razor-sharp edge that lasts significantly longer than most other steels. Favored by both professional chefs and knife enthusiasts worldwide, HAP40 is often described as a next-generation steel, representing the perfect fusion of modern metallurgy and traditional Japanese craftsmanship.

[Gou Umanosuke Yoshihiro] is a prestigious brand of traditional Sakai knives, handcrafted in Osaka, Japan — a region celebrated for over 600 years of fine blade-making heritage.
Each knife is meticulously forged, sharpened, and polished by master artisans of Yamawaki Cutlery, preserving the time-honored techniques of Sakai Uchihamono craftsmanship.

Combining the precision of Japanese forging with elegant design and perfect balance, Yoshihiro knives deliver razor-sharp performance, exceptional durability, and timeless beauty that reflects the spirit of true Japanese mastery.
A tool for professionals — and a work of art for those who value perfection.

[Yamawaki Cutlery] is a long-established knife workshop based in Sakai, Osaka, the historic heart of Japanese blade-making for over six centuries.
Since its founding in 1927, Yamawaki has continued to uphold the time-honored traditions of Sakai Uchihamono, crafting each knife with uncompromising precision and care.

Yamawaki Cutlery

Every blade is hand-forged, ground, and finished by skilled artisans, achieving the perfect harmony of sharpness, balance, and beauty.
Yamawaki Cutlery

Blending traditional Japanese techniques with modern innovation, Yamawaki creates knives that embody both heritage and performance — tools cherished by professional chefs and culinary enthusiasts around the world.

A true symbol of Japanese craftsmanship and the spirit of Sakai quality.

Yamawaki Cutlery Sakai Knife [Go-uma-no-suke Yoshihiro] HAP40 Wari-komi Santoku kitchen knife (Japanese all-purpose knife) 180 mm with Oak Octagonal Burnt Lacquer Handle
Size : Box / 353 mm × 72 mm × 27 mm
Knife / Length: 313 mm, Width: 45 mm, Blade length: 168 mm, Handle length: 128 mm
*Please refer to the images for detailed dimensions of the product.
Weight : About 140 g
Paper box included

1,000 JPY flat rate shipping within Japan, free shipping for purchases totaling 20,000 JPY or more.
Please bear the actual cost for shipping charges outside Japan.

Do not use the knife for any purpose other than food preparation.
Always use a knife suitable for its intended purpose.
Using this knife to cut frozen foods, bones, or other hard materials may cause the blade to chip, crack, or break. Please use a specialized knife for those tasks.
Always use a cutting board when using the knife.
However, striking or chopping forcefully on the board may cause the edge to chip or the handle to loosen, which is extremely dangerous.
The blade is very thin and sharpened for excellent cutting performance.
Do not twist, bend, or apply side pressure to the edge, and never touch the blade directly or use it for any non-cooking purpose.
Regularly inspect the blade for cracks or chips.
If any damage is found, stop using the knife immediately.
For knives with inserted handles (tang-style handles), the handle may become loose over time.
Always check for any looseness before use.
When children use the knife, ensure that they are properly supervised and instructed by a responsible adult.
Keep the knife out of reach of infants and small children.
Never heat the knife over an open flame.
After each use, wash the knife thoroughly, wipe off all moisture, and allow it to dry completely before storing.
For details on care and maintenance, please refer to [Knife Care].

Rust Prevention
After each use, wash the knife thoroughly with water or lukewarm water, then wipe off all moisture with a dry cloth before storing.
If you do not plan to use the knife for an extended period, apply a thin layer of vegetable oil (such as salad oil) to the blade to help prevent rust.
If rust does appear, gently polish the affected area using a mild abrasive cleaner.
Sharpening
Proper sharpening is essential to maintain the knife’s cutting performance.
Ideally, the blade should be sharpened about once every ten days.
When sharpening at home, use a medium-grit synthetic whetstone for best results.

1. First, as shown in the diagram, place a wet cloth or towel under the whetstone to keep it from moving while you sharpen.
2. For single-bevel knives, sharpen the beveled side at an angle of about 15 degrees, as illustrated.
3. When sharpening the knife, keep your fingers together and apply pressure to one area at a time.
Move the blade slowly and evenly back and forth to achieve a consistent edge.
4. When a rough sensation—known as a burr—appears along the edge, gently sharpen the reverse side of the blade two or three times, just enough to remove the burr.
*For double-edged knives, sharpen both sides of the blade the same number of times.
When sharpening, make sure the knife does not wobble on the whetstone.
Move it straight, quietly, slowly, and with a steady rhythm to achieve an even edge.
After sharpening, wash the knife thoroughly, remove any moisture, and let it dry completely before storing.

Only 1 piece in stock!

kurokigoishiten

Yamawaki Cutlery Sakai Knife [Go-uma-no-suke Yoshihiro] HAP40 Wari-komi Santoku kitchen knife (Japanese all-purpose knife) 180 mm with Oak Octagonal Burnt Lacquer Handle

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