Description & specifications
From Yamawaki Hamono comes this santoku in three layers of steel. The core steel is the coveted Aogami Super which rusts. On each side of the core is a layer of stainless steel which is easy to maintain
Yamawaki Hamono is from Sakai, a town known for its long tradition of knife forging. They enter our range at the top of the podium, alongside blacksmiths such as Konosuke, Moritaka and Fujii. There is no doubt that Yamawaki's knives are an eminent tool for any kitchen.
The santoku is what many would call the Japanese chef's knife. Its slightly shorter and less pointed profile is very suitable for working with all kinds of vegetables. Its short blade makes it easier to handle than the slightly longer chef's knife, and is therefore incredibly popular with many, precisely for working with vegetables.
This knife is forged in three layers. The inner (core steel) is the very popular Aogami Super, which is characterized by being able to be ground very finely. This gives one of the cleanest cuts possible, but it must be noted that the steel will rust. A rusting steel should be washed and dried immediately after use, and given a thin layer of tasteless - NOT cold-pressed - oil, i.e. the cheapest frying oil you can find.
The remaining layers, namely the outer ones, are made of stainless steel. This makes it easier to maintain, but the knife still requires a lot of attention.
The classic octagonal handle in magnolia wood with a buffalo horn ferrule gives the knife a light and incredibly well-balanced feel.
| Brand/series | Yamawaki |
| Type | Santoku |
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3 layers Blue super/Stainless steel |
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50/50 |
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Octagonal Magnolia/Buffalo horn |
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No! |
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64/65 |
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Specs (May vary due to handmade) |
Length: 165mm. Height: 47mm. Weight: 117g. Width out of the handle: 2.3mm. |
As with all our kitchen knives, we strongly advise against cutting into all kinds of bones and frozen goods. If you are in doubt as to whether an object is too hard for the knife, you should refrain from cutting it. This knife is particularly sensitive to "chipping" as it is very hard and thin.
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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