We are proud to present Daruma Hamono knives at Santoku Montenegro.
The name Daruma (達磨) combines two Japanese characters: daru (達), meaning “to reach” or “to achieve,” and ma (磨), meaning “to polish” or “to refine.” This philosophy reflects the brand’s dedication to creating exceptional Japanese knives, carefully hand-sharpened to achieve outstanding precision, performance, and refinement.
Behind Daruma Hamono is skilled craftsman Akihiro Kurokawa, whose journey began with knife restoration at a shop in Kappabashi, Tokyo, a renowned destination for Japanese kitchenware. He later joined Nigara Hamono in Aomori Prefecture, where he was responsible for sharpening some of their outstanding SG2, Blue Super, and VG10 knives.
At Santoku Montenegro, we appreciate this level of craftsmanship: a combination of experience, attention to detail, and respect for the traditions of Japanese knife-making. Daruma Hamono represents exactly what we look for in a fine Japanese knife — quality materials, meticulous hand-sharpening, and a genuine passion for exceptional cutting performance.
The Nakiri is a traditional Japanese knife designed specifically for preparing vegetables. Its distinctive rectangular blade and straight cutting edge make it ideal for slicing, chopping, and finely cutting vegetables with precision and efficiency.
| Specification | Details |
|---|---|
| Brand / Series | Daruma Hamono VG XEOS |
| Knife Type | Japanese Nakiri — Vegetable Knife |
| Steel Construction | Three-layer construction — VG XEOS stainless steel with stainless steel cladding |
| Grind | 50/50 |
| Handle | Traditional Japanese WA handle in ebony |
| Stainless Steel | Yes |
| Hardness | 60–61 HRC |
| Blade Length | 160 mm |
| Blade Height | 50 mm |
| Weight | 182 g |
| Spine Thickness at Handle | 2 mm |
Specifications may vary slightly due to the handmade nature of each knife.
Daruma Hamono at Santoku Montenegro — Japanese craftsmanship, refined sharpness, and a true master for vegetable preparation.
✅ Proper Maintenance
Hand-wash the knife with warm water, then dry it with a soft cloth to preserve sharpness and material quality.
For long-lasting precision, use whetstones, while ceramic honing rods are excellent for fine edge adjustments during use.
Always store the knife properly to avoid contact with other utensils and potential damage.
It is recommended to use cutting boards made of wood, plastic, or rubber, as they are gentler on the blade and prolong its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives with high carbon content require special care to prevent oxidation and rust.
After each use, thoroughly wash with warm water and immediately dry with a soft cloth.
It is advisable to occasionally apply a thin layer of mineral or camellia oil on the blade for additional protection against corrosion.
Store knives in a dry place, avoiding prolonged exposure to moisture or aggressive cleaning agents.
? What to Avoid
Do not use the knife on hard surfaces such as glass, ceramics, steel, metal tables, or baking trays.
Do not cut bones or frozen foods, as this can damage the knife edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can compromise the integrity of both blade and handle.
A Japanese knife is a precision tool designed for specific culinary tasks. Do not use it for improper activities such as cutting bones, opening cans, or processing hard materials.
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