The Sumi series embodies the philosophy of dō (道), the way: patient and controlled progress, characteristic of Japanese craftsmanship. This series marks an important milestone for Fukui Co., Ltd., which is finally producing its own knives in-house after more than a century of history in sharpening and finishing blades.
The blade is forged from Shirogami #2 (white steel #2) and wrapped in soft iron jigane in a sanmai construction. The kurouchi finish deliberately retains the forging marks on the hira, offering a raw and contrasting aesthetic. The Ko-Santoku profile, more compact than a classic santoku, promotes control and precision on the cutting board, while remaining versatile for everyday cooking.
This Japanese knife is forged by Yoshikazu Tanaka (Tanaka Uchihamono), renowned for his meticulous work with carbon steel, then sharpened by Fukui Co., Ltd., ensuring a fine geometry and a sharp edge right out of the box. The relatively thin blade creates a wide bevel, a striking visual feature of the Sumi series.
In use, the Ko-Santoku Hado Sumi is unmatched for direct and precise cutting, particularly effective on vegetables, herbs, and boneless proteins. Shirogami #2 steel is distinguished by its ease of sharpening and its ability to regain a very fine edge quickly. Like any Japanese carbon steel knife, it requires careful maintenance: wipe the blade after use and avoid humid environments to allow the patina to develop naturally.
