Nagomi Santoku Knife

Mitsuboshi Cutlery Company’s—located in Seki, Japan, a city known for its cutlery-making history—exceptionally beautiful Nagomi knife line is a testament to the Seki community’s meticulous craftsmanship. Each Nagomi knife is made by multiple local artisans coming together to shepherd each blade through a rigorous five-step process: pressing, hardening, tempering and quenching, handle polishing and grinding. The resulting steel blade has an impressive hardness rating of 58, signifying superior edge retention and performance. And each knife’s handle is made from beautifully polished pakkawood, offering both style and comfort in every grip.

Need further proof that Mitsuboshi is dedicated to craftsmanship? To put their commitment to quality in action, the company produces only 20 knives a day, ensuring each one is built to last. Built to slice, dice and chop, the Santoku’s hybrid shape offers the best of many knife blade styles: The broad, pointed blade will cut through tough vegetables, break down meat for stews, dice onions, mince herbs and slip easily through heads of lettuce.