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Home | All Japanese Kitchen Knives | Hitohira Imojiya Kuma 180mm Santoku Aogami 2 Nashiji Tsuchime Western

Hitohira Imojiya Kuma 180mm Santoku Aogami 2 Nashiji Tsuchime Western Handle

£93.82
£93.82
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Stainless clad aogami 2 core with nickel bolster and pull tang handle with contoured pakka handle scales.

These factory forged knives made in Seki are a great value, high quality aogami 2 core with a moderate hardness (59/60 HRC) which allows for easy sharpening and good toughness, stainless cladding over the carbon steel makes for easy maintanace although care must be taken not to let them rust.


Brand: Hitohira ひとひら (一片)
Producing Area: Seki-Gifu/ Japan
Profile: Santoku
Size: 180mm
Steel Type: Carbon Steel
Steel: Yasuki Blue (Aogami) #2, Soft Stainless Clad
Handle: Pakka Western
Total Length: 300mm
Edge Length: 180mm
Handle to Tip Length: 180mm
Blade Height: 46mm
Thickness: 1.7mm
Handle Length: 118mm
Weight: 165g
Hand Orientation: Ambidextrous
Hardness: 59±1HRC
Saya: Bernal Cutlery 165mm Nakiri Magnetic Saya

This is a stainless clad carbon steel knife. The exposed carbon steel edge will take on a dark patina with use and can rust with prolonged exposure to moisture and debris up to the clad line. The stainless steel portion should resist oxidation and corrosion but can stain with habitual prolonged exposure to moisture. Hand wash and towel dry. Do not put it in the dishwasher. Do not air dry.

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. Cutting surface materials like glass, ceramic and bamboo will make the edge go dull quickly and should be avoided.

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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