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JCK Original Kagayaki Blue Steel No.2 Clad Series KB-2 Santoku 170mm (7 inch)

Availability: Normally ships the same day

This laminated knife looks simple and classic but, once you hold them in your hands for the first time, you will sense the passion and vision with which they were made. The blade is beautifully hand polished to a shiny satin finish, and the blade spine and choil are also polished for better appearance and improved comfort. The level of fit and finish are beyond expectation for the price point of the knife.

The Blue Steel No. 2 (Hitachi Aogami #2; HRc. 63) core is sandwiched between two layers of soft stainless steel. This means that you can enjoy the exceptional sharpness and edge retention offered by a premium Japanese high carbon steel, and also the improved corrosion resistance and ease of maintenance offered by stainless steel. Consequently, we highly recommend this knife to first-time users of carbon steel knives.

This knife features a classic design, a comfortable black pakkawood handle, and a stainless steel bolster for better balance and improved durability. The fine blade edge is hand sharpened on whetstones by experienced Master Craftsmen, and is ready for use straight out of the box.

The tall blade and rounded nose / tip of the Santoku make it a versatile knife that is well suited to cutting meat, fish, or vegetables; Hence it’s name, which literally means “Three-purpose”. The Santoku is often recommended as a multi-purpose kitchen knife.

Notice* Experienced Master craftsman makes final sharp blade edge with hand sharpening process by whetstone. You can enjoy outstanding cutting performance ready to use out of the box when received.  This sharpening process may remain some grind marks on both sides of blade. 

Knife Model: JCK Original Kagayaki Blue Steel No.2 Clad Series Santoku

Blade Material:  Blue Steel No.2 Clad

Rockwell Hardness (HRc): 63

Blade Grind and Edge Shape: Double Bevel Edge 70/30

Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster

Saya Included: No.


Santoku 170mm (7")
Cutting edge length: 175mm (6.8")
Total Length: 295mm (11.6")
Blade Thickness: 2mm (0.07")
Blade Width: 47mm (1.8")
Handle Length:115mm (4.5")
Total Weight: 166g (5.8oz)



Master Craftsman modifies edge shape and bevel for left hand use by hand sharpening process at the following additional cost:

  • Petty + US$6
  • Santoku, Gyuto + $10

Left handed versions are normally in stock for immediate shipping. However, when it became out of stock, please allow 3 to 6 days for shipping.

For your information, many of the Japanese Kitchen knives come originally with double bevel edge sharpened 70/30 (face side/back side) for Western style knives. This geometry came from Japanese Traditional knives with single bevel edge and Shinogi blade construction. This is one of the special features and reasons why Japanese knives have an excellent cutting performance.

However, this 70/30 edge geometry is designed for right hand use, so we have a service to modify it to 30/70 for left handed users with re-sharpening process by skilled craftsman.

We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.



This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.

  • Please do not put the knife in the dishwasher machine for cleaning.
  • Please do not leave the knife in water or wet condition for long time.
  • After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in dry place.
  • This is an extremely sharp knife. Please use special cares in using and storing it.
  • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
  • Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
  • We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
Customer Reviews
4.8 Based on 13 Reviews
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Filter Reviews:
    Philipe M.
    France France
    I recommend this product

    The Top

    I know this site. I've 3 japan knives from JCK. I' ve bought this santoku in left handed for my daughter, who love cutting vegetables... She is vegan and love asian cooking. This japan knife is wonderful for her...

    A JapaneseChefsKnife.Com Customer
    Artem S.
    Australia Australia
    I recommend this product

    Great feeling in the hand, very sharp

    Admittedly, first Japanese knife, so I am easy to impress. Happy with the quality, love how the cutting edge is acquiring some patina.

    JapaneseChefsKnife.Com JCK Original Kagayaki Blue Steel No.2 Clad Series KB-2 Santoku 170mm (7 inch) Review
    david h.
    United Kingdom United Kingdom
    I recommend this product

    Great knife

    Excellent quality and service.

    Ruslan S.
    Russia Russia
    I recommend this product

    JCK Original Kagayaki Blue Steel No.2 Clad Series KB-2 Santoku 170mm

    Очень хороший нож. Сегодня наконец-то я получил мою посылку с этим ножом. Нож выглядит замечательно, изготовлен и собран тщательно, все элементы подогнаны, никаких зазоров. Он очень острый из коробки, прямо как лезвие. При резке продуктов он прямо просто проваливается сквозь них. Как и любой нож имеющий режущую кромку из углеродистой стали он нуждается в более тщательном уходе - после нарезки нож необходимо вымыть и вытереть насухо иначе кромка темнеет. A very good knife. Today I finally received my parcel with this knife. The knife looks great, is made and assembled carefully, all elements are fitted, no gaps. It's very sharp out of the box, just like a blade. When cutting products, he just falls right through them. Like any knife with a cutting edge made of carbon steel, it needs more careful care - after cutting, the knife must be washed and wiped dry otherwise the edge darkens.

    JapaneseChefsKnife.Com JCK Original Kagayaki Blue Steel No.2 Clad Series KB-2 Santoku 170mm (7 inch) ReviewJapaneseChefsKnife.Com JCK Original Kagayaki Blue Steel No.2 Clad Series KB-2 Santoku 170mm (7 inch) ReviewJapaneseChefsKnife.Com JCK Original Kagayaki Blue Steel No.2 Clad Series KB-2 Santoku 170mm (7 inch) ReviewJapaneseChefsKnife.Com JCK Original Kagayaki Blue Steel No.2 Clad Series KB-2 Santoku 170mm (7 inch) Review
    Fritz L.
    United States United States
    I recommend this product

    Great Cutter!

    Awesome knife for all kinds of tasks. Can get REAL sharp after a few passes on good sharpening stones.

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