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Home | Japanese Kitchen Knives | Hitohira Imojiya TH 240mm Sujihiki Stainless Pakka Handle

Hitohira Imojiya TH 240mm Sujihiki Stainless Pakka Handle

£81.00
£81.00
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Hitohira Imojiya TH stainless series have a monosteel stainless blade and a grey and black pakka wood handle.

This series comes with a 80/20 right hand edge on the blade, this series of knives have a 50/50 symmetrical convex grind on the faces and a 80/20 right hand biased ground edge. 

This affordable series is made with DSR-1K6 stainless steel which is ground fairly thin giving it a smooth cutting feel, it is easy to sharpen and holds an edge decently well but not a super long time. Being of somewhat moderate hardness and carbon content with good stainless properties it is easy to look after and for a Japanese knife does not need to be babied too much but the standard care and use recommendations for Japanese stainless knives apply. 


 

Brand: Hitohira ひとひら
Producing Area: Seki-Gifu/ Japan
Profile: Sujihiki
Size: 240mm
Steel Type: Stainless Steel
Steel: Mono DSR-1K6
Handle: Pakka & Pakka Ferrule Octagonal
Total Length: 385mm
Edge Length: 240mm
Handle to Tip Length: 246mm
Blade Height: 38mm
Thickness: 1.9mm
Handle Length: 141mm
Weight: 152g
Hand Orientation: Right-Handed

This is a stainless steel knife. It should be hand washed and towel dried. Habitual dishwasher use will result in degraded edge and handle. Consistent long term exposure to moisture can lead to oxidation.

Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Using a quality wooden cutting board will keep a sharper edge for longer. Materials like glass, ceramic and bamboo should be avoided and will make the edge go dull quickly.

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

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