Hidariyorimitsu Aogami #1 Black Santoku Knife (190mm, Ironwood Handle)
Tradition forged in fire. Precision shaped by hand.
Forged with Japan’s finest Aogami #1 steel, this Santoku represents the artistry of Saga’s blacksmithing heritage.
Its black-forged (Kuro-uchi) finish preserves the character of traditional Japanese blades,
while the stainless cladding enhances practicality and corrosion resistance for modern kitchens.
The ironwood handle offers a firm, balanced grip with natural warmth—perfect for precise and confident cutting.
From meat to vegetables, every slice reflects the meticulous craftsmanship and enduring spirit of Hidariyorimitsu.
Free shipping
14 day return
Made in Japan
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Key Features
- Long, Slender Blade
Ideal for slicing through raw fish in one smooth motion, minimizing damage to texture and appearance. - Single Bevel Edge
Traditional Japanese grind offers exceptional precision and control, especially for right-handed users. - High-Carbon Steel Construction
Holds a razor-sharp edge and hones easily. Perfect for clean slicing, but requires proper care to prevent rust. - Magnolia Wood Handle
Classic Japanese handle material. Lightweight and comfortable for extended prep work. - Crafted in Seki, Japan
Forged by skilled artisans in the heart of Japan’s knife-making tradition.
Specifications
- Knife Type: sashimi
- Blade Steel: High-carbon steel (Hagane)
- Blade Edge: Single bevel (right-handed)
- Handle Material: Magnolia wood
- Origin: Seki City, Gifu Prefecture, Japan
- SPECIFICATIONS
Overall Length: 340mm (13.4 inch)
Blade Length: 315mm (12.4 inch)
Handle Length: 25mm (1 inch)
Handle Thickness: 18mm (0.7 inch)
Weight: 111g (3.9 oz)
Shipping｜return
- Standard shipping arrives in 10 days, with 1 to 2 business days for processing.
- Products can be returned in their original condition (unworn, unwashed, with original packaging) within 2weeks of purchase.
Knife Care
Hand-wash only. Never use a dishwasher.
Dry immediately after use to prevent rust.
Oil the blade lightly with food-safe oil if storing for long periods.
Use wood or plastic cutting boards.
Avoid cutting frozen food or hard bones.
Store in a dry place—preferably with a sheath or blade guard.
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Tradition forged in fire. Precision shaped by hand.
Forged from Japan’s finest Aogami #1 steel, this Santoku embodies a perfect harmony of strength and refinement.
Its 190mm blade delivers exceptional sharpness and edge retention—crafted for chefs who value precision and heritage in every cut.
Black-forged beauty with modern practicality.
The Kuro-uchi (black-forged) finish preserves the spirit of traditional Japanese blades,
while stainless cladding provides durability and corrosion resistance for daily use.
Each knife is hand-forged by artisans in Saga Prefecture, where centuries of craftsmanship meet modern technique.
Ironwood handle, balanced for control and comfort.
The Tetsutagaki (ironwood) handle offers natural density, water resistance, and an organic texture that fits the hand perfectly.
Its weight and balance ensure stability and precision with every motion, whether cutting meat, fish, or vegetables.
gihu-japan
Saga Prefecture, Japan.
In Saga, artisans continue Japan’s proud legacy of blacksmithing—quietly perfecting each blade through fire and craftsmanship.
Hidariyorimitsu knives embody the essence of Japanese artistry: strength, beauty, and precision united in a single edge.