Kaminari 7" Santoku Knife
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A 7-inch santoku with a flatter edge and shorter blade than a chef's knife, built for the push-cut motion Japanese kitchens are known for — straight down, not rocking.
Each blade is forged from high-carbon Japanese steel and hardened to 60 HRC for a fine, lasting edge. The V-ground bevel is set by hand to a narrow angle, so it cuts with less resistance than a Western-ground edge. A full tang runs through a black pakkawood handle, triple-riveted for a grip that won’t loosen with years of daily use.
The Chef Knife and Damascus Knife share the same 8" curved-edge geometry — the Damascus is the visual upgrade, built from 67 layers of folded steel instead of a single billet, same 60 HRC core.
The Santoku is a different shape entirely: a shorter, flatter 7" blade built for push-cutting vegetables rather than rocking through larger cuts.
All three use high-carbon Japanese steel, hardened to 59-60 HRC. Carbon steel takes a sharper edge and holds it longer than stainless, but it can rust if left wet —wipe it dry after each use and it’ll outlast a stainless blade on sharpness.
The 8" Chef Knife handles the wide strange of cutting tasks and is the standard starting point. Add the Santoku if you cook a lot of vegetables, or the Damascus if you want your first knife to also be a statement piece.
Yes — all three use the same black pakkawood handle, full tang and triple-riveted, so the grip feels identical whichever knife you pick up.
Hand wash and dry immediately after use — carbon steel shouldn’t sit wet or go in the dishwasher. Hone before each use with the Kaminari honing steel, and sharpen on the whetstone every 4-6 weeks of regular use.
Yes, every knife ships with a factory edge ready to use. The honing steel keeps that edge aligned day today; the whetstone is for restoring it once it dulls with heavy use.
