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Home | All Kitchen Knives | Hitohira TD 170mm Santoku Stainless Clad Aogami 2 Nashiji Western

Hitohira TD 170mm Santoku Stainless Clad Aogami 2 Nashiji Western

Name: Hitohira TD 170mm Santoku Stainless Clad Aogami 2 Nashiji Western
Brand: Hitohira
SKU: AAA-617B2NY-02-CA170
Price: 187.88 EUR
Availability: InStock

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Product Description

Stainless clad aogami 2 with nashiji finish and western handle. Heat treatment offers a nice combination of edge life, and easy sharpening and toughness for a hard high carbon steel.

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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 Clad Carbon

Reactive core steel between two non-reactive layers.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Santoku

Santoku means "three virtues," referring to its versatility with meat, fish, and vegetables. It has a shorter, wider blade than a gyuto with a flat edge and slight curve that excels at chopping and low mincing. Ideal for home cooks due to it's smaller size range for general prep across a range of ingredients.

Specifications

Total Length: 313mm
Edge Length: 172mm
Heel Height: 43mm
Spine Thickness: 3.2mm
Weight:
Orientation: Ambidextrous

Materials

Steel Type: Aogami 2 (Blue Paper #2)
Steel Hardness (HRC):
Maintenance: Some Attention
Handle Type: Western
Handle Material: Walnut

Care Guide

This is a stainless clad carbon steel knife made from thin, hard steel
Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
Expect oxidation (color change, staining, spotting) with use.
Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
The carbon steel edge will oxidize with use and may rust if left wet. The stainless clad outer layers resist corrosion but can still stain with prolonged moisture exposure.
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, plastic, stone or metal cutting surfaces.

About Hitohira

Tokyo, Japan

Hitohira is a Tokyo-based company that has strong partnerships with a wide network of Japanese blacksmiths, sharpeners, and handle makers to offer thoughtfully curated kitchen knives. Rather than producing in-house, they focus on sourcing and quality control, working closely with both renowned and lesser-known craftspeople to bring exceptional tools to cooks and collectors worldwide.

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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.