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Home | Japanese Kitchen Knives | Hitohira HG 150mm Petty Stainless Tsuchime Damascus Walnut Handle

Hitohira HG 150mm Petty Stainless Tsuchime Damascus Walnut Handle

Name: Hitohira HG 150mm Petty Stainless Tsuchime Damascus Walnut Handle
Brand: Hitohira
SKU: AAA-181TD-02-BA150
Price: 226.76 AUD
Availability: InStock

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Product Description

Tsuchime hammer marked nickel / stainless suminagashi damscus clad hard stainless core with Walnut & Pakka Ferrule Octagonal. A good combination of toughness and edge life on this series; the broken up surface area of the face of the blade makes for good food release.

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About This Knife

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Stainless Steel

Non-reactive blade.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Petty

A small utility knife used for delicate work like peeling, trimming, and slicing small produce or herbs.

Specifications

Listed Length: 150mm
Total Length: 266mm
Edge Length: 146mm
Heel Height: 29mm
Spine Thickness: 1.9mm
Weight:
Orientation: Ambidextrous

Materials

Blade Type: Stainless Steel
Steel Type:
Steel Hardness (HRC):
Reactive: Less Attention
Handle Type: Japanese (wa)
Handle Material: Walnut Wood

Care Guide

This is a stainless steel knife made from thin, hard steel.
Hand wash and towel dry after use. Do not air dry or use the dishwasher. Regular neglect can lead to oxidation.
Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
Use on wooden cutting boards only. Do not use bamboo, cheap plastics or metal cutting boards.

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Recommended Sharpening Technique

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

Avoid pull-through sharpeners and non-water-cooled mechanized systems.
Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.