Santoku 180mm Junpaku Shirogami #1


Forged in Sakai, Japan by master blacksmith Yoshikazu Tanaka, the core steel on this HADO Junpaku Santoku 180mm is Hitachi Metals Yasuki Specialty Steel (YSS) Shirogami one, which is one of the purest YSS carbon steels and the closest to tamahagane steel. The steel can be a challenge for some blacksmiths, but in the hands Yoshikazu-san you can be assured that the result is a beautifully hard, yet tough edge that will become wonderfully sharp.

The knife features a San Mai or 3-layer construction with the Shirogami steel protected by a soft stainless-steel jacket. Ground and sharpened by HADO knives’ Tadataka Maruyama, the spine thickness is consistent up until the primary bevel, which then tapers very quickly towards the tip giving the knife a very stable feel. A wide bevel, flat ground knife, these blades are super sharp and thin behind the edge. Pressing your fingernail against the edge you will notice a little flex, demonstrating just how thin and sharp these knives are.

Tadataka-San has done an amazing job in terms of fit and finish and each knife features a beautifully polished and rounded spine and artfully ground, angular choil. A blend of textures on the face of the blade help to highlight the three layer San Mai construction and emphasise the stunning cladding line.

Moving back to the handle we find a stunning two tone oak urushi handle with matte finish natural urushi lacquer on the top and bottom of the octagonal shaped, hidden tang handle and a very classy high polish red urushi on the sides. The shape of the handle is a very traditional Japanese octagonal shape and feels very comfortable in the hand.

This is a very classy knife featuring amazing fit and finish, world class grind and a beautiful, tasteful design.

Product Specification

Blade Type: Santoku

Edge Length: 180mm

Spine Heel: 2.45mm

Spine Mid: 2.19mm

Spine Tip (20mm before): 1.5mm

Blade Height: 45mm

Weight: 155g

Cutting Edge Steel: Shirogami #1

Stainless: No

HRC: 64

Blade Construction: 3 Layer (San Mai)

Blade Finish: Matte Polish

Grind: Flat

Handle Construction: Hidden Tang

Handle Materials: Oak Urushi

Handedness: Ambidextrous

Saya Included: No

Product Care:

Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible. 

Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions. 

Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods. 

A reference guide to steel types

Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.