Hand crafted in Sakai, Osaka by Gorobei blacksmith and sharpened by sharpener Rikichi, this is the new Kasumi line from Hitohira Japan. We have now shifted to a more cost effective carbon steel Kasumi in this line and a higher level stainless clad version from Togashi.
Rikichi sharpener trained famous Sakai Sharpener Kambei-san, the grind is lovely, thin behind the edge, very high performance for this price bracket.
- Hitohira Gorobei Rikichi Japanese Knife
- 170mm Kasumi Santoku Knife
- Gorobei Blacksmith
- Rikichi Sharpener
- Shirogami (White) #2, Soft Iron Clad
- Octagonal Ho Wood Handle w/ Buffalo Ferrule
- Hand-Crafted in Japan
- 167mm Blade Edge Length / 314mm Overall Length / 1.8mm Blade Thickness / 47mm Height / 110g
* Non stainless steel kitchen & chef knives require a small amount of care to prevent surface rust. They will change colour (patina) in use.
Japanese Kitchen Knife | Santoku (Home Cook Knife)
Like it's larger cousin, the Gyuto, this is your go-to knife for any and all tasks within the kitchen. Generally Santoku knives are smaller in size than Gyuto, making them versatile in smaller home kitchens or for cooks with fledgling knife skills. Both styles of knife are multi-tasking machines that can be used for any and all cooking preparation tasks.
As is the case with most Japanese kitchen knives, the Santoku is thinner & lighter than other western chef knives, they are normally made from harder steel which can hold a sharper edge.