GEN(玄) means black and expert in Japanese.
It is very difficult to achieve a natural black Kurouchi finish on a stainless steel knife like the one here.

The Santoku knife, 150 mm long, represents the perfect combination of tradition and practicality. Although this type of knife is most often made in a dimension of 180 mm, the craftsmen from the Shizu Hamono forge decided to respond to the need for a more compact universal knife by creating a shorter, but equally powerful version.

Thanks to its versatility, Santoku 150 mm is ideal for cutting meat, vegetables and fish. Due to its size, it is the perfect choice for all those who may be hesitant to use longer kitchen knives. It also makes a great gift for any culinary enthusiast exploring the world of flavors and textures.

The blade of this knife is made of VG10 steel, which is known for its exceptional wear resistance, hardness of 61HRC and excellent sharpness retention. This knife has three aesthetic elements: 33 layers of Damascus steel, Tsuchime hammer marks and a Kurouchi black finish that makes it among the most desirable in the world.

The traditional D-shaped handle is made of stabilized chestnut wood with a very reliable steel insert that permanently fixes the blade and prevents water from entering the handle. Also, in the style of traditional katana swords, there is a bamboo pin on the handle that additionally strengthens the whole knife.

GEN knives from the Shizu Hamono forge are some of the most popular in the world! If we can say that a knife has everything, then it is the Gyuto from the GEN series.

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.

The best way to sharpen Japanese knives is by hand on a stone. We offer a professional kitchen knife sharpening service. If you decide to sharpen your knife yourself, take a look at the offer of sharpening stones on the website.

You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, Parmesan rind, pits...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".