Product Overview
The TSUBAME SANJO KAJIBE Santoku Shirogami 165mm is a professional-grade Japanese all-purpose knife, hand-forged in Tsubame-Sanjo, Niigata, a region celebrated for centuries of blacksmithing tradition.
Known as the “City of Blacksmiths,” Tsubame-Sanjo has been a center of metalworking since the early Edo period.
Kunio Ishikawa – Master Craftsman
Kunio Ishikawa is a third-generation blacksmith who has dedicated more than forty years to his craft.
As a smith forging blades through changing times, he has continued to hammer steel with unwavering commitment.
While the workshop once focused primarily on forged blades that sold as soon as they were made, Ishikawa now concentrates on crafting kitchen knives.
For many years he specialized in magiri—razor-sharp knives used by fishermen for processing fish at sea. However, as deep-sea fishing declined and demand for such tools diminished, Ishikawa shifted his craftsmanship toward nakiri knives, refining tools suited for the modern kitchen while preserving the traditions passed down from previous generations.
Today, he remains dedicated to creating knives that embody both heritage and innovation, one hammer stroke at a time.
This Santoku knife is crafted by skilled artisans trained in these inherited techniques, with each blade individually forged, sharpened, and finished by hand—embodying true kajiya craftsmanship.
“Santoku” means “three virtues,” referring to its versatility for meat, fish, and vegetables.
With its balanced blade height and gently curved edge, this knife excels in slicing, chopping, and push-cutting, making it an essential tool in both professional kitchens and serious home cooking.
At the core of the blade is Yasugi Shirogami (White Paper Steel), a high-purity carbon steel prized for its exceptional sharpness and remarkable ease of sharpening.
Free from alloying elements, Shirogami delivers a pure, responsive cutting feel and develops character over time through use and maintenance.
The blade is laminated with soft iron, providing toughness and stability while preserving a keen edge.
Paired with a lightweight Japanese-style handle, this Santoku offers excellent balance, control, and fatigue-free handling during extended prep work.
Key Features
Traditional Santoku all-purpose knife
Ideal for preparing meat, vegetables, and small fish with precision and control.
Hand-forged in Tsubame-Sanjo, Japan
Produced by experienced blacksmiths using time-honored forging methods.
Yasugi Shirogami (White Paper Steel) core
Ultra-sharp carbon steel with exceptional responsiveness and ease of resharpening.
Laminated blade construction
Shirogami core clad with soft iron for durability and a smooth cutting feel.
Pure carbon steel performance
Delivers outstanding sharpness and develops a natural patina with use.
Natural wood Japanese handle
Lightweight, durable, and comfortable—designed for balance and control.
Specifications
- Blade length: approx. 165 mm
- Blade material: Yasugi Shirogami (White Paper Steel), laminated with soft iron
- Handle: Ho wood with resin ferrule (Japanese-style handle)
- Knife type: Santoku
- Finish: Hand-forged, hand-sharpened
- Origin: Tsubame-Sanjo, Niigata, Japan
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Care: Carbon steel — wipe dry immediately after use; hand wash only
