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Accueil | Japanese Kitchen Knives | Hitohira STK 165mm Santoku VG-7 Walnut Handle

Hitohira STK 165mm Santoku VG-7 Walnut Handle

$211.90
$211.90
Épuisé

Frais d'expédition calculés lors du paiement.

Forged and thinn ground behind the edge, this series has a unique pebbled hammermark and a tight suminagashi damascus pattern. Easy to care for and still a precise worker, VG7 will be a hair easier to sharpen than VG10 but with a hair less toughness, avoid bones, shells, twisting or wedging in food like any other fine ground Japanese knife. 

Brand: Hitohira ひとひら
Producing Area: Echizen-Fukui/ Japan
Profile: Santoku
Size: 165mm
Steel Type: Stainless Steel
Steel: VG-7, Stainless Damascus Clad
Handle: Walnut Octagonal 
Edge Length: 165mm
Handle to Tip Length: 180mm
Blade Height: 48mm

Brand: Hitohira ひとひら
Smith:
Producing Area: Sanjo-Niigata/ Japan
Profile: Santoku
Size: 180mm
Steel Type: Carbon Steel
Steel: White (Shirogami) #2, Soft Iron Clad
Handle: Ho Wood & Buffalo Horn Ferrule D-Shape
Total Length: 360mm
Edge Length: 212mm
Handle to Tip Length: 226mm
Blade Height: 51mm
Thickness: 2.8mm
Handle Length: 134mm
Weight: 164g
Hand Orientation: Ambidextrous

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage.

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

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