What makes the Kagekiyo Chromax Santoku special? Its razor-keen Chromax core (≈64 HRC) gives you carbon-steel sharpness with stainless-like peace-of-mind, while a slim 2.6 mm spine and 43 mm heel height let this 180 mm blade glide through carrots, herbs, and protein with near-frictionless ease. Hand-ground in Sakai and paired with a lightweight octagonal walnut handle, it balances agility, edge retention, and everyday durability—ideal for pros and passionate home cooks alike.

Highlights

Hybrid steel: Chromax semi-stainless core clad in stainless for low-maintenance brilliance.

Laser-thin grind: ~2.6 mm spine tapers to a whisper-thin edge for effortless cuts.

Rockwell 64 ±1: Holds a screaming-sharp edge far longer than typical Western knives.

Comfort grip: Octagonal walnut handle with pakka wood ferrule—secure when wet, ambidextrous feel.

Sakai craft: Forged and finished by the Baba Hamono team under the Kagekiyo banner.

Specifications

Blade length: 170 mm

Overall length: ≈308mm

Blade height at heel: 43 mm

Spine thickness: 2.6 mm

Weight: ~135 g

Edge: 50/50 double-bevel

Handle: Walnut octagon, pakka ferrule

Construction: San-mai (Chromax core, stainless cladding) (Semi - Stainless - edge is still rust prone)

Why Chromax?

Chromax blends the edge-holding of carbon steel with enough chromium to fend off most rust. You get that addictive, toothy bite of high-carbon without baby-sitting your knife between every chop.

Ideal For

One-knife kitchens looking for a do-everything blade

Veggie prep, poultry breakdown, and precision push-cuts

Chefs who love carbon performance but demand lower upkeep

Care & Maintenance

Hand-wash, wipe dry; avoid dishwashers.

Strop on leather for daily upkeep; whetstone at 1-2 k grit when dull.

Store edge-safe—saya, magnet, or blade guard recommended.