Genkichi Santoku artisanal kitchen knife

Artisan Forged Series | Sakai Genkichi Handcrafted White Steel Santoku Knife

Experience the breathtaking sharpness and exquisite heritage of genuine Japanese blacksmithing. Forged in the historic cutlery hub of Sakai, Osaka, by the master artisans of Sakai Genkichi, this traditional Santoku Knife is the ultimate multi-functional tool for your kitchen. Literally translating to "three virtues," the Santoku design is universally celebrated for its master-tier proficiency at slicing meat, dicing vegetables, and prepping fish with absolute fluid precision. Hand-hammered from premium high-carbon White Steel (Shirogami), the core offers an incredibly fine steel grain structure that sharpens to a razor-like, atomic edge. Balanced beautifully with an ergonomic traditional hilt, this artisanal knife elevates daily meal preparation into a graceful culinary art form.

• Legendary Sakai Cutlery Heritage: Sakai-forged knives represent the pinnacle of Japanese culinary cutlery, chosen by over **90%** of professional chefs in Japan for their unrivaled geometric grinds and edge-holding capabilities.
• High-Carbon White Steel Edge: Shirogami represents the purest forms of iron ore carbon steel, allowing it to yield an incredibly clean cut that cleanly separates food molecules without crushing delicate herbs or tearing raw meats.
• Ergonomic Hand-Centered Balance: At 300 grams, the forward sweet-spot center of gravity uses natural downward force to chop through root vegetables or portion out fish steaks with minimal hand effort.
• Traditional Multi-Function Geometry: The gently curved belly and straight edge profile make it perfectly adapted for push-cutting, rock-chopping, and swift up-and-down slicing routines alike.

• Oxidation Prevention Rule: This knife is forged from authentic high-carbon steel, **not stainless steel**. It will oxidize and rust if left wet or exposed to acidic juices (like lemons or tomatoes). Always wash the blade by hand with mild dish soap, rinse with warm water, and wipe it **completely dry** with a towel immediately after use.
• Natural Patina Formation: Over time and with regular use, high-carbon steel will naturally develop a beautiful gray-blue patina finish. This coloration is totally safe, acts as a protective shield against aggressive orange rust, and serves as the visual hallmark of a beautifully broken-in artisan blade.
• Dishwasher & Surface Warning: **Never put this knife in a dishwasher**. The violent thermal cycles and harsh cleaning salts will ruin the wooden handle and instantly rust the edge. Avoid cutting into bone, frozen foods, or ultra-hard surfaces like stone or glass counters to prevent chipping the ultra-sharp bevel.
• Long-Term Camellia Oil Shield: If you plan to store this blade away for more than a few days, lightly coat the clean steel blade with a drop of food-safe camellia oil (Tsubaki oil) or mineral oil to seal out atmospheric humidity.