Vintage Japanese Minamoto no Kanemasa Santoku Knife 140mm 1658

Experience Compact Japanese Preparation with a Vintage Santoku

Listed as Minamoto no Kanemasa, this pre-owned Santoku combines a 140mm high carbon steel blade with a wood handle. Its recorded double-bevel edge and compact format make it a nimble option for everyday board preparation.

The Specs

• Recorded name: Minamoto no Kanemasa
• Steel: High carbon steel; exact alloy not recorded
• Recorded hardness: 58 HRC
• Blade length: 140mm
• Total length: 270mm
• Recorded blade thickness: 1.4mm
• Edge: Double bevel
• Recorded construction: Fully forged
• Handle: Wood
• Recorded knife weight: 120g
• Origin: Made in Japan
• Condition: Used / pre-owned

Recorded Name and Markings

The original notes identify 源 as Minamoto and associate the knife with the Minamoto no Kanemasa name and Seki City's cutlery tradition. However, they give differing readings for the remaining characters: 源長頼 / 源兼正 and 長寿 / 兼正. These recorded alternatives are retained as uncertain readings, not confirmed maker-mark variants. A specific manufacturer, lineage or production date cannot be established from these notes alone.

The Santoku, commonly translated as three virtues, is an all-purpose format for meat, fish and vegetables. The original description records a sheepsfoot profile and flat edge suited to push-cutting. At 140mm, this example provides a compact option for smaller preparation tasks. Carbon steel can take a keen edge and develops natural patina with use, adding character without guaranteeing improved non-stick performance.

Care & Maintenance

• Hand wash only, never in the dishwasher
• Dry immediately after washing to help prevent rust
• Do not soak the wood handle
• Hone carefully with a honing steel as needed, preserving the existing double-bevel geometry
• Sharpen on a whetstone when needed
• Natural patina develops with use; remove active rust rather than treating it as patina
• Store on a magnetic strip or in a knife block
• Apply a light coat of food-safe camellia oil before long-term storage