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Accueil | Japanese Kitchen Knives | Hitohira Futana S3 170mm Santoku Ginsanko Nashiji Cherry Wood

Hitohira Futana S3 170mm Santoku Ginsanko Nashiji Cherry Wood

$204.17
$204.17
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Frais d'expédition calculés lors du paiement.

Soft stainless clad ginsanko stainless with nashiji (pear skin) finish and a wide beveled grind. This factory forged series is ground relatively simply to keep them very affordable, especially compared to the higher end ginsanko knives. This treatment of ginsanko can be sharpened at a variety of finishes depending on the user's taste but it does great in the 4-6K finish range from our tests.

Ginsanko is a fine grained, high carbon content (1% carbon), low chromium (13%) stainless steel with the cutting and sharpening feel of a carbon steel, but less maintenance with regard to reactivity. Although it won’t rust, keep dry when not in use to preserve edge life.

 

Brand: Hitohira ひとひら (一片)
Profile: Santoku
Size: 170mm
Steel Type: Stainless Steel
Steel: Yasuki Silver #3 (Ginsan), Soft Stainless Clad
Handle: Cherry Wood & Ebony Ferrule Octagonal
Total Length: 316mm
Edge Length: 168mm
Handle to Tip Length: 184mm
Blade Height: 47mm
Thickness: 1.8mm
Handle Length: 134mm
Weight: 122g
Hand Orientation: Ambidextrous

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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