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Discover the authenticity of a hand-forged Japanese knife
16.5 cm Santoku blade made of San Mai steel (3-layer structure)
Aogami #2 core enriched with 1.2% carbon (Japanese steel)
Hardness 62 HRC - Excellent edge retention
Rough forged finish and hand-engraved kanji characters on the blade surface
Cherry wood handle with a white pakka wood bolster
Oval shape: ergonomic grip (for both right- and left-handed users)
Handcrafted in Japan by Kouki Hashimoto
Carbon steel knife: requires careful maintenance
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The Kouki Hashimoto BS2 16.5 cm Japanese handcrafted santoku knife is made in Japan using traditional methods that emphasize craftsmanship. Designed for everyday cutting tasks, this versatile knife makes it easy to prepare vegetables, boneless meats, and herbs.
This santoku features a 16.5 cm blade crafted using the traditional San Mai technique. This structure, composed of three alternating layers of steel, protects the cutting core. At the center is a core of Japanese Aogami #2 steel, also known as Blue Steel #2. This steel, enriched with approximately 1.2% carbon, is prized for its ability to achieve a sharp, long-lasting edge.
After heat treatment, the blade reaches approximately 62 HRC. This high hardness ensures excellent edge retention and allows for longer intervals between sharpening sessions. Cuts remain precise for a long time, providing true comfort in everyday use.
The blade’s surface features a rough,forged finish, inspired by traditional Japanese techniques. Its textured appearance highlights the blacksmith’s handiwork. The hand-engraved kanji characters complete the design and give each knife a unique identity.
The handle is made of cherry wood, a type of wood prized for its warm appearance and pleasant feel. Its natural grain contributes to the authentic aesthetic of this handcrafted Japanese knife.
A white pakkawoodbolster completes the design. This composite material, created by layering and compressing wood and resin, offers long-lasting stability and improved resistance to moisture.
The handle has an oval shape. This design provides a natural and comfortable grip during cutting motions. It is suitable for both right- and left-handed users and promotes good control of the blade while preparing food.
Like any carbon steel knife, this model requires some care. Wash it only by hand with lukewarm water and a mild detergent, then dry it immediately with a clean cloth. Avoid the dishwasher and prolonged soaking. Store it in a dry place to minimize oxidation. A light patina may form over time: this natural phenomenon is characteristic of high-carbon steels and does not affect the knife’s cutting performance.
Kouki Hashimoto belongs to a generation of Japanese blacksmiths who carry on the traditional methods inherited from Japan’s workshops. He crafts his knives with a focus on meticulous handwork and rigorous quality control at every stage of production. His creations showcase Japanese carbon steels and authentic finishes prized by enthusiasts of Japanese cutlery.
Be sure to check out our complete selection of Japanese santoku knives on Knifeleader.eu to round out your collection!
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