This 165mm Santoku from the Nijuni line is a compact powerhouse for any prep list. Aogami Super (Blue Super steel) forms the screaming-sharp core, jacketed in stainless steel and finished in a rustic Kurouchi Nashiji skin that adds food-release and showcases its hand-forged character. The gently curved edge glides through herbs, proteins, and pile-ups of veg, while the pointed tip handles fine detail work. A Western red Pakka-wood handle with brass bolster plants the balance point right at the pinch grip, giving this Japanese kitchen knife the familiar feel of a classic chef’s knife with the laser-like performance Japan is famous for.

Nijuni 廿弐 AS/S by Takayuki Shibata merges modern machine forging in Tosa with obsessive hand-finishing. Each blade is ground thin, heat-treated to 63–64 HRC, and hand-sharpened by Shibata-san before leaving the workshop, delivering the edge retention pros demand with the value home cooks love.

Tsunehisa 常久 takes its name from the Japanese word for "permanence" — a promise of lasting reliability. Founded by master sharpener Takayuki Shibata, the brand operates from Tosa, one of Japan's oldest blade-making hubs, partnering with regional forges across Tosa, Sakai, and Seki. Every blade undergoes Shibata-san's stringent inspection and in-house sharpening before leaving the workshop, with lifetime sharpening support available to keep traditional craftsmanship alive in everyday kitchens.

Takayuki Shibata 柴田崇行 is a master sharpener and founder of Tsunehisa, renowned for his meticulous eye and uncompromising quality control. While forging is handled by trusted artisans across Tosa, Sakai, and Seki, every blade passes through Shibata-san's hands for final inspection and sharpening. His expertise in edge geometry and commitment to consistency ensure each Tsunehisa knife delivers the keen, reliable performance that has made the brand trusted by chefs worldwide.

Santoku 三徳 means "three virtues." Some say this refers to three types of food — meat, vegetables, and fish — while others say it means three cutting techniques: slicing, dicing, and mincing. Either way, this all-purpose knife with its shorter, taller blade than a gyuto is an all-time favorite for agile prep work and efficient chopping.

San Mai 三枚 means "three layers" — a hard cutting core sandwiched between two softer outer layers. This traditional construction protects the delicate edge from shock while adding toughness and simplifying maintenance, so you can enjoy the performance of high-carbon steel worry-free.

Aogami Super (AS/S) 青紙スーパー (Super Blue Paper) takes the recipe for Aogami #1 or #2 and tweaks it to create something really special. With more carbon (1.4 – 1.5%) plus silicon (0.1 – 0.2%), manganese (0.2 – 0.3%), chromium (0.3 – 0.5%), tungsten (2 – 2.5%), and vanadium (0.3 – 0.5%), this Hitachi flagship gets harder and stays sharp longer. Extra chromium slows rusting while vanadium increases toughness and reduces chipping.