Hayashi Hardware's original knives come in four series: Shiruku (生紬), Namimai (波舞), Kuroiki (玄粋) and Kurotsuchi (玄槌). All four are 165 mm santoku knives, planned by our shop, founded in 1872, and made one at a time by craftsmen in Sakai (Osaka), Takefu (Fukui), Miki (Hyogo) and Tosa (Kochi). Each one uses a different steel, finish and handle, so this page sets out how the four differ and how to choose between them. Every knife comes in a paulownia wood box, ready to give as a gift.
The 4 Series at a Glance
| Shiruku | Namimai | Kuroiki | Kurotsuchi | |
|---|---|---|---|---|
| Japanese name | 生紬 | 波舞 | 玄粋 | 玄槌 |
| Steel | Aogami #2 (Blue #2) carbon steel core clad in stainless steel (warikomi) | VG-1 (stainless) Damascus | Aogami #2 (carbon steel) | Aogami Super (carbon steel) |
| Blade finish | Polished | Damascus (wave pattern) | Kurouchi | Kurouchi + tsuchime |
| Rust resistance | Only the carbon-steel edge needs care | Rust-resistant | Rusts easily (carbon steel) | Rusts easily (carbon steel) |
| Handle | Octagonal walnut | Octagonal walnut | Ho wood (chestnut-shaped) | Ho wood |
| Overall length / weight | 315 mm / 111 g | 318 mm / 125 g | 320 mm / 152 g | 320 mm / 119 g |
| Handedness | Left or right | Left or right | Right-handed | Right-handed |
| Price (tax incl.) | ¥19,880 | ¥26,980 | ¥20,980 | ¥22,980 |
All four have a water buffalo horn ferrule and a double-bevel edge. Because each knife is made by hand, weights vary slightly from piece to piece.
How to Choose: Start with How You Feel About Rust
- You don't want to worry about rust → Namimai. Stainless Damascus, and the easiest of the four to look after
- You want carbon-steel sharpness with minimal upkeep → Shiruku. The carbon steel is clad in stainless, so only the last few millimeters of the edge can rust. It is light and works in either hand
- You want a carbon-steel knife to use hard and make your own → Kuroiki. Kurouchi Aogami #2: it holds its edge for a long time and is easy to sharpen
- You want the hardest steel and easy food release → Kurotsuchi. Kurouchi Aogami Super with a tsuchime finish. The hardest of the four, and the hammered texture keeps food from sticking
Each Series in Detail
Shiruku (生紬): Light, and for Either Hand
A finely polished blade with a sheen like silk thread gives this knife a soft, gentle character. The core is Aogami #2 carbon steel, clad on both sides with stainless steel (SUS405) in a warikomi construction. The first few millimeters from the edge are carbon steel, so discoloration or rust can appear there and only there. It is the lightest of the four (111 g) and suits smaller hands.
Namimai (波舞): Rust-Resistant and Resistant to Warping
Damascus steel forged from many layers around stainless VG-1. A wave-like pattern rises across the blade for an elegant look. The layered construction resists warping, and the blade is rust-resistant and easy to sharpen. A good first knife if you're not confident about caring for carbon steel.
Kuroiki (玄粋): Kurouchi Carbon Steel
A kurouchi finish leaves the black scale formed during hardening on the blade instead of polishing it off. The scale makes rust less noticeable. The steel is Aogami #2: it holds an edge for a long time, cuts smoothly and is easy to sharpen. The handle is Ho wood in a chestnut shape (its cross-section is shaped like a chestnut) and sits comfortably in the right hand. The heaviest of the four (152 g), it has a solid, steady feel.
Kurotsuchi (玄槌): The Hardest Steel, with Tsuchime
Aogami Super is the hardest steel of the four. The kurouchi blade is hammered to give it a dimpled texture (tsuchime), which helps keep sliced food from sticking to the blade. It looks bold and rugged, yet it is fairly light at 119 g.
Caring for Carbon-Steel Knives
Kuroiki, Kurotsuchi and the edge of Shiruku are carbon steel. Wash the knife right after use and wipe it dry with a dry cloth. If it is left wet, it will rust. If you won't be using it for a while, apply a thin coat of camellia oil. None of the four knives is dishwasher-safe. For sharpening, see our Complete Knife Care Guide.
After Your Purchase
- Your first resharpening is free (from ¥1,500 per knife after that; mail-in available within Japan). We can also advise on chips and handle problems
- 30-day guarantee against initial defects
- Comes in a paulownia wood box. Shipping within Japan is ¥900 (free on orders of ¥30,000 or more)
Frequently Asked Questions
Q. Are all four santoku knives?
Yes. All four are 165 mm santoku, versatile enough for vegetables, meat and fish.
Q. Can left-handed cooks use them?
Shiruku and Namimai can be used in either hand. Kuroiki and Kurotsuchi have handles shaped for right-handed use.
Q. Which is the most rust-resistant?
Namimai, followed by Shiruku (only the last few millimeters of the edge are carbon steel). Kuroiki and Kurotsuchi are carbon steel, so you'll need to get in the habit of wiping them dry.
Q. Can I give one as a gift?
All four come in a paulownia wood box, so they're ready to give as they are. We do not offer individual gift wrapping or noshi gift paper.