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 what we look for in a fine Japanese knife — quality materials, meticulous hand-sharpening, and a genuine passion for exceptional cutting performance.
The Petty is a versatile Japanese utility knife designed for precision and control when working with smaller ingredients. Its compact size makes it particularly useful for in-hand cutting, such as peeling, trimming, and carefully cutting smaller fruits and vegetables directly in the hand. It is also ideal for detailed work on the cutting board, including mincing garlic, slicing shallots, preparing herbs, and handling other delicate kitchen tasks.
Light, agile, and precise, the Petty is an excellent companion to a larger chef’s knife, offering the control needed for jobs where a full-sized blade would feel cumbersome.
| Specification | Details |
|---|---|
| Brand / Series | Daruma Hamono VG XEOS |
| Knife Type | Japanese Petty / Utility 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 | 135 mm |
| Blade Height | Handmade specifications may vary |
| Weight | Handmade specifications may vary |
| Spine Thickness at Handle | Handmade specifications may vary |
Specifications may vary due to the handmade nature of each knife.
Daruma Hamono at Santoku Montenegro — Japanese craftsmanship, refined sharpness, and precision in every detail, from the smallest ingredient to the finest cut.
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
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