Sumi Santoku Knife
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THE RANGE, EXPLAINED
In Seki City, blade makers have shaped steel for generations. Sumi carries that same discipline into a modern kitchen tool.
The core is 10Cr15CoMoV, a VG-10 class steel. It is wrapped in a stainless steel cladding, so the edge stays sharp longer and the blade stands up to daily use without fuss. The kurouchi finish, dark and forged, marks each blade as different from the polished knives most people own.
Pick it up and the design finishes the job. The Japanese-style handle shifts the weight toward the blade. The blade leads. Your hand follows. Cutting feels lighter, faster, more controlled.
Sumi is for the cook who wants their kitchen tools to say something. Hand wash it, keep the edge honed, and it earns its place in the drawer for years to come. Some knives get used. This one gets noticed.
Core & Edge Construction
SUS410 Stainless Steel
10Cr15CoMoV Steel Core
SUS410 Stainless Steel
Edge & Core Hardness
Sumi's core sits at 60-62 HRC, noticeably harder than most Western knives. That extra hardness holds an edge longer between sharpenings.
Hardness, Rockwell C Scale
Handle
Red Wood Wa-handle
An octagonal profile and hidden tang shift the weight toward the blade, for a lighter, blade-forward balance. A buffalo horn collar seals the wood to the blade and adds warm contrast against the dark scale.
Finish
Kurouchi Finish
A forged black scale, left dark and textured, meets a hand-ground bright edge for a striking contrast.
