This is a 170mm Santoku by Tetsujin Kanichi, a smith working in the traditional Japanese blacksmithing tradition. The Santoku (三徳包丁, “three virtues”) is one of the most versatile Japanese kitchen knives, ideal for slicing vegetables, fish, and meat.

The blade shows hand-forged carbon steel construction, a common choice for working knives of its era, prized for sharpness and ease of honing. The handle is a simple ho-wood with a black ferrule, typical of mid-20th-century production for working kitchens rather than export.