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Shirou-Kunimitsu


Shirou-Kunimitsu White Steel No.2 Kurouchi Series Special Edition SK-2SP52 Wa Santoku 180mm (7 Inch)

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 SHIROU-KUNIMITSU is genuine Japanese sword smithing Mr. Komiya family  in Fukuoka Prefecture (Kyushu Island) — A real family of artisans, who are devoting their life and energy to inheriting and preserving the Japanese sword making and knife making traditions that have been maintained by their family since the year 1786. Currently, a total of 4 genuine sword smiths are passionately working together to create the finest Japanese swords, and kitchen knives with outstanding cutting performance and practicality. 

WABI-SABI (侘寂) is the best way to succinctly describe the characteristics of SHIRO-KUNIMITSU’s handmade, traditional hammer forged knives. WABI-SABI is a Japanese aesthetic / sensibility that suggests there is beauty within simplicity, imperfection  and impermanence.

Each one of the unique Kurouchi ("Black forged") finished blades has an uneven surface and a non-uniform finish. So, if you are looking for a very neat knife, with precise details and great 'fit & finish', these Shirou-Kunimitsu handmade traditional forged knives are not well suited to your preferences. However, at the same time, we really appreciate the originality and artisanal spirit of these knives and we think the traditional Kurouchi finish is something really special — We can feel the WABI-SABI aesthetics striking at our hearts and we hope our customers will feel the same way.

To achieve the goal —Making superb, practical knives with outstanding cutting performance— Master Komiya has selected Hitachi “White Steel No. 2”, a very pure and high quality Japanese High Carbon Steel. This steel is widely used by experienced craftsmen and great forge smiths because it allows each smith to showcase how their particular forging techniques and heat treatment methods can make a difference to the sharpness, edge holding and toughness of the blade.

 The Hitachi White Steel No. 2 high carbon steel blade core is sandwiched between two layers of soft iron. In addition to increasing the toughness of the blade, the soft iron also makes the blade easier to sharpen than an unlaminated, solid steel blade.

Shirou-Kunimitsu knives have a 50/50 blade grind and a simple edge shape. Each knife is carefully ground by hand and is then hand sharpened with a water-cooled whetstone wheel to create an even, natural and specially tapered 50/50 edge shape. Both sides of the blade have a SHINOGI line (The line that is created where the ground blade bevel and the blade face / side meet), below the SHINOGI you can see the expert hand grinding and hand sharpening of the specially tapered 50/50 blade bevels and the handcrafted, custom created edge shape.

Since there is no secondary bevel or micro-bevel, we found the simple bevel geometry of these knives was very easy to hand sharpen with a whetstones and the 50/50 blade bevels naturally guided us to create an outstandingly sharp edge. The cutting performance of the knife also impressed us and we could feel it cut deeply in to the foods that we tested. We noted that while these knives might appear to be a simple and rustic looking, they are actually very sophisticated, very practical and thoughtfully designed products — Products that could only be made by an experienced, sophisticated forge smith. 

This Special Edition Wa Santoku Knife with Contemporary, Stylish Wa Handle.  The Innovative Octagonal Desert Ironwood Handle with Composite Turquoise Gemstone Ring and Nickel Silver Spacers. 

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. 

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