Home | Japanese Kitchen Knives | Hitohira HG 165mm Santoku Stainless Damascus Walnut Handle

Hitohira HG 165mm Santoku Stainless Damascus Walnut Handle

Regular Price

£144.21

Sale Price

£144.21

Regular Price

Sold Out

Unit Price

per

Shipping calculated at checkout.

READ IMPORTANT DELIVERY OPTION INFORMATION

Product Description

Nickel / stainless clad VG10 stainless steel ground thin with octagonal ho wood handle. Good edge life and not too difficult to sharpen for VG10, it’s thin blade will help cutting duration as well.

Complete your kit

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.

Wide Kireba Bevel

Smooth, robust 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.

Specifications

Listed Length: 165mm
Total Length: 220mm
Edge Length: 185mm
Heel Height: 45mm
Spine Thickness: 1.4mm
Weight:
Orientation: Ambidextrous

Materials

Blade Type: Stainless Steel
Steel Type:
Steel Hardness (HRC):
Reactive: Less Attention
Handle Type: Japanese (wa)
Handle Material: Walnut Wood

Care Guide

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

Recommended Sharpening Technique

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.