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Home | Gifts Under $500 | Hitohira FJ Semi Stainless 180mm Santoku Pakka

Hitohira FJ Semi Stainless 180mm Santoku Pakka

£157.53
£157.53
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Hand ground VG10 mono steel with a nice taper and convex hamaguri grind. This fine grind makes for smooth cutting and excellent food release with a long edge life and excellent stainless property. VG10 can be more work to sharpen as they get sharpened down but that will take quite some time as the thin convex grind keeps the blade thin as it gets sharpened in. The heat treatment on this VG10 is one of the better ones we have come across with much nice edge formation, sharpenability and toughness. The quality of these is above their price compared to many similar looking knives.  

These have a slight right hand bias on the convex face of the knife, it might be an issue for some left handed users. 

Excellent quality grinding and finish on these, possibly some of the best in their price range and the heat treatment on this VG10 stainless is one of the best, we have sharpened these for many years and can say with full confidence it rivals much more expensive prestigious Japanese monosteel brands.

Brand: Hitohira ひとひら
Producing Area: Seki-Gifu/ Japan
Profile: Gyuto
Size: 180mm
Steel Type: Stainless Steel
Steel: Mono VG-10
Handle: Pakka Western
Total Length: 304mm
Edge Length: 183mm
Handle to Tip Length: 184mm
Blade Height: 40mm
Thickness: 1.7mm
Handle Length: 120mm
Weight: 142g
Hand Orientation: Right-Handed
Hardness: 60±0.5HRC

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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