Why I Love the San Mai Method for My Knives
By Frank “The Crank” Camacho – Proud Chamorro, Knife Designer, and Martial Artist
Let me tell you a story. This one’s about steel, fire, and why I chose the San Mai method for the blades I design.
What is San Mai?
San Mai is a fancy Japanese word that means “three layers.” It’s a special way of making knives that goes back hundreds of years in Japan. Sword makers and knife makers wanted something strong, sharp, and tough all at once. So they came up with this brilliant idea…
Put the best steel in the center for the sharp cutting edge.
Then put softer steel on both sides to protect it.
It’s like making a sandwich.
The middle part is the super sharp steel that cuts through anything.
The outside parts are the softer steel that helps it stay strong and not break.
This is what San Mai is — and it's still used today in some of the best knives in the world.
Why I Love San Mai
Before I started making knives, I was sharpening them.
I sharpened all kinds of blades — from your grandma’s kitchen knife to blades used by professional chefs in busy restaurants. Over the years, I paid attention. I saw patterns. I listened to what people liked and didn’t like. And I found that the best knives had a few things in common:
- They stayed sharp.
- They didn’t chip or break easily.
- They felt good in your hand.
- And they could handle the real work of everyday cooking.
San Mai hits all of that. You get a blade that’s sharp because of the hard steel in the middle, but it doesn’t break or chip easy because of the softer steel on the outside. It also helps prevent rust and makes the blade lighter to use.
For me, this method is the perfect balance — it’s like mixing power with flow, just like martial arts.
Why I Work with the Best Blacksmiths
Some people ask, “Frank, why don’t you forge the knives yourself?”
Here’s the truth — on Guam, we don’t have the special equipment for high-level forging, vacuum heat treatment, or cryo freezing steel. Those are the things you need to make a knife at a world-class level.
I could try to do it all myself, but I don’t believe in doing things halfway.
When I was fighting in the UFC, I didn’t train alone.
If I wanted better striking, I went overseas to the best striking coach.
If I wanted better wrestling, I found the best wrestlers I could.
I apply that same mindset to my knives.
I design them myself — the shape, the feel, the steel, the performance.
Then I work with expert blacksmiths overseas who have the skill and tools to bring that design to life with their feedback and input.
We use high-quality Japanese and German steels, and we go through serious steps:
- Vacuum heat treatment to make the steel clean and strong
- Cryo treatment to freeze the steel and make it last longer
- Tempering to make it just tough enough without losing its sharp edge
Once that’s done, the blades come back to Guam — and I do the finishing myself.
It’s About Culture Too
I’m not just building knives to sell. I’m building knives that represent where I’m from.
I’m proud to be from the Marianas. Proud to be Chamorro. And I want to share that pride through these blades — with designs, stories, and a performance level that people can trust.
Blades by Crank isn’t about copying anyone else.
It’s about bringing together island culture with world-class craftsmanship.
That’s why I use the San Mai method.
That’s why I work with the best.
And that’s why I pour so much heart into every knife.
Thanks for reading,
Stay Shinarp.
— si Frank the Crank