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Home | Japanese Kitchen Knives | Morihei Hisamoto 165mm Santoku Stainless Pakka Handle

Morihei Hisamoto 165mm Santoku Stainless Pakka Handle

€105,65
€105,65
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An excellent performing inexpensive stainless series from the venerable Morihei Hisamoto of Tokyo. Slim right biased monosteel stainless blade has an excellent factory edge, the best factory edge in it's price range period. These are easy to sharpen, hold their edge well for this type of stainless; while it doesn't have the longest edge life of all stainless steels it's tough and accommodating provided you follow a few basic guidelines. This is an excellent series for those who are looking for an inexpensive high performance Japanese knife, professionals and home cooks alike.



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.

Convex Grind

Super smooth 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.

Listed Length: 165mm
Total Length:
Edge Length:
Heel Height:
Spine Thickness:
Weight:
Orientation: Ambidextrous

Blade Type: Stainless Steel
Steel Type:
Steel Hardness (HRC):
Reactive: Less Attention
Handle Type: Western
Handle Material:

  • 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.

Dive Deeper

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.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

€29,69
€29,69
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

€64,61
€64,61
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

€71,60
€71,60
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

€50,64
€50,64
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

€54,13
€54,13
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

€34,93
€34,93





About Morihei

Tokyo, Japan

Tokyo-based Morihei has been a cornerstone of the knife and sharpening world for over a century. Originally a cutlery and whetstone supplier, Morihei works with trusted blacksmiths—often behind the scenes—to produce house-branded knives like the Morihei Hisamoto line. Their in-house sharpening team ensures every knife arrives with a fine edge, often honed on natural stones. Morihei’s expertise in sharpening is unmatched, influencing their blade geometry and finish. For those who value edge quality and subtle refinement, Morihei knives represent a deep well of traditional knowledge and quiet excellence.

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