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Home | Japanese Kitchen Knives | Hitohira Imojiya TH 180mm Bunka Aogami Super Pakka Handle

Hitohira Imojiya TH 180mm Bunka Aogami Super Pakka Handle

$304.86
$304.86
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Stainless clad aogami super tungsten carbon steel with stainless cladding and a grey and black pakka wood (resin and pressure treated layered hardwood) handle. 

These factory forged knives have a 50/50 symmetrical convex grind on the faces and a little bit right hand biased edge. 

Aogami super holds an edge for a nice long time but is not stainless, avoid soaking and like any other knife keep out of the dishwasher. 

Avoid scrubbing the cladding with abrasives, but expect small scuffs from use over time.

Avoid scrubbing the cladding with abrasives, but expect small scuffs from use over time.

Brand: Hitohira ひとひら (一片)
Producing Area: Seki-Gifu/ Japan
Profile: Petty
Size: 150mm
Steel Type: Carbon Steel
Steel: Yasuki Blue (Aogami) Super, Soft Stainless Clad
Handle: Pakka & Pakka Ferrule Octagonal
Total Length: 275mm
Edge Length: 150mm
Handle to Tip Length: 159mm
Blade Height: 29mm
Thickness: 2.1mm
Handle Length: 115mm
Weight: 82g
Hand Orientation: Ambidextrous

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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