ITAMAE KISO Santoku with 7.5-inch kurouchi blade and rosewood handle displayed beside its sheath
ITAMAE KISO Santoku 7.5-inch kurouchi knife displayed with its black protective sheath
ITAMAE KISO Santoku rosewood handle with ivory bolster and red accent shown in hand
ITAMAE KISO Santoku 7.5-inch knife with kurouchi-finished 420 MoV blade and rosewood handle
Close-up video of the ITAMAE KISO Santoku showing its natural kurouchi-finished blade, rosewood handle, ferrule and knife guard.
ITAMAE KISO Santoku with 7.5-inch kurouchi blade and rosewood handle displayed beside its sheath
ITAMAE KISO Santoku 7.5-inch kurouchi knife displayed with its black protective sheath
ITAMAE KISO Santoku rosewood handle with ivory bolster and red accent shown in hand
ITAMAE KISO Santoku 7.5-inch knife with kurouchi-finished 420 MoV blade and rosewood handle
Close-up video of the ITAMAE KISO Santoku showing its natural kurouchi-finished blade, rosewood handle, ferrule and knife guard.
KISO SERIES

SANTOKU

₱2,999.00 Save ₱-2,999.00
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KISO SANTOKU

Raw character. Everyday versatility.

The ITAMAE KISO Santoku brings together traditional Japanese inspired design and a rugged, understated finish. Its 7.5-inch 420 MoV steel blade features an authentic kurouchi finish, leaving the upper portion of the blade with the dark, naturally textured character created during the forging and heat-treatment process.

Paired with a traditional rosewood handle, the KISO is designed as a versatile everyday knife for slicing, chopping, and preparing meat, vegetables, and other kitchen essentials.

DETAILS

  • Blade: 420 MoV Steel
  • Blade Length: 7.5 inches
  • Blade Width: 2 inches
  • Overall Length: 13 inches
  • Traditional Kurouchi Finish
  • Rosewood Handle
  • Santoku Profile

ABOUT THE KUROUCHI FINISH

Each KISO blade is individually finished, and no two blades will look exactly alike. The traditional kurouchi finish intentionally retains the blade’s dark, raw character from the forging and heat-treatment process. Natural variations in texture, tone, forge marks and areas of black, grey or brown are part of this finish and are not considered defects.

Because the kurouchi surface is intentionally left largely unpolished, proper care is essential.

Keep the blade clean and completely dry after use. Prolonged exposure to moisture may cause surface oxidation. For added protection, we recommend applying a thin layer of food-safe mineral oil or Tsubaki oil, particularly before extended storage. 


CARE & MAINTENANCE

Although 420 MoV is a corrosion-resistant steel, it should not be considered completely rust-proof. The naturally unpolished kurouchi surface can be more susceptible to moisture, staining, and occasional surface oxidation.

To keep your KISO in its best condition, wash and dry the blade thoroughly immediately after use. Do not leave it wet, soak it in water, or place it in the dishwasher. Applying a thin layer of food-safe mineral or Tsubaki Oil before extended storage can provide additional protection.

With proper care, the KISO will continue to develop its own character over time.

Each KISO is individually finished, so natural variations in the kurouchi surface and handle grain are to be expected.

Itamae Knife Care

 

  

 

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