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Home | Japanese Kitchen Knives | Hitohira Futana SB 170mm Santoku Aogami Super Kurouchi Cherry Wood

Hitohira Futana SB 170mm Santoku Aogami Super Kurouchi Cherry Wood

$155.00
$155.00
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Soft stainless clad aogami super carbon steel with matte polished migaki finish with a slightly convex grind on the face of the blade. This factory forged series is very affordable especially compared to the higher end aogami super knives with more hand work in their forging and grinding. This treatment of aogami super can be sharpened at a variety of finishes depending to the users taste but it does great in the 4K finish range from our tests.

Aogami super is a carbon steel made by Yasugi Specialty Steels for Hitachi and like other aogami series steels (#2, #1 and super) is alloyed with tungsten with makes for good edge retention, the addition of vanadium in aogami super makes for more wear resistance and gives aogami super a long cutting duration. Like other steels it can have different personalities at different treatments.

 

Brand: Hitohira ひとひら (一片)
Profile: Santoku
Size: 170mm
Steel Type: Carbon Steel
Steel: Yasuki Blue (Aogami) Super, Soft Stainless Clad
Handle: Cherry Wood & Ebony Ferrule Octagonal
Total Length: 314mm
Edge Length: 168mm
Handle to Tip Length: 180mm
Blade Height: 46mm
Thickness: 1.7mm
Handle Length: 134mm
Weight: 130g
Hand Orientation: Ambidextrous
Hardness: 61±1HRC

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and towel dried soon 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. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

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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