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Home | Japanese Kitchen Knives | Hitohira Hiragana 160mm Chopper Molybdenum Vanadium Stainless Pakka Ha

Hitohira Hiragana 160mm Chopper Molybdenum Vanadium Stainless Pakka Handle

€150,71
€150,71
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Butchery Knife

Built for tough butchery work.

Light Butchery OK

Safe for use around bones.

Stainless Steel

Non-reactive blade.

Tough Edge

Durable edge grind.

Ambidextrous

Suitable for all users.

Cleaver

A western heavy butcher’s cleaver is built for high-impact cutting tasks. Its thick, weighty blade delivers the force needed to split bones, cut through joints, and portion dense or frozen products. The broad profile provides stability and keeps the edge from binding, while the flat blade face is easy to guide in straight, controlled chops. Durable and straightforward, it’s a primary tool for heavy-duty butchery work.

Listed Length: 160mm
Total Length: 320mm
Edge Length: 158mm
Heel Height: 87mm
Spine Thickness: 4.7mm
Weight:
Orientation: Ambidextrous

Blade Type: Stainless Steel
Steel Type: Molybdenum Vanadium
Steel Hardness (HRC): undisclosed
Maintenance: Less Attention
Handle Type: Western
Handle Material: Pakka

  • This is a stainless steel knife.
  • It should be hand washed and towel dried. Dishwashers will degrade the edge and handle over time. Extended moisture exposure can still cause oxidation.
  • Use on wooden cutting boards for best results.
  • Avoid hard surfaces like bamboo or plates. Don't twist or scrape the edge on the cutting surface to avoid early dulling and edge damage.

Dive Deeper

Medium - Western Stainless

We recommend hand sharpening on whetstones to a low-medium finish starting around 400 and progressing to 1000 grit with a monodiachrome strop finish. Gentle use with steel honing rods work well for as-needed edge maintenance. Avoid pull-through sharpeners and non-water-cooled mechanized sharpening. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

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Sample product 14
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Molybdenum Vanadium

This steel combines a moderate to high carbon stainless steel with deliberate additions of molybdenum and vanadium to strengthen the blade’s structure, refine the grain, and boost edge stability. Molybdenum enhances hardenability, improves wear resistance, and supports a finer microstructure that holds an edge longer. Vanadium forms robust carbides that resist abrasion and help the blade resist dulling. In use, such steel typically reaches around 58–61 HRC and is favored in kitchen and utility knives for its balance of sharpness, durability and relatively low maintenance. While exact chemistry is often proprietary, this alloy has enough corrosion-resistance for kitchen use but still benefits from regular drying and occasional oiling.

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