Crafted in Niigata Japan by renowned blacksmith Mutsumi Hinoura, these elegant knives represent some of the best finish and performance for their price point. With a unique tsuchime (hammered) Shirogami #2 high carbon blade and ho wood handle, this would have to be one of our most recommended mid-level high-carbon chef knives.
- Hitohira Hinode Japanese Kitchen Knife
- Mutsumi Hinoura Blacksmith (日野浦 睦)
- Sanjo-Niigata/ Japan
- 165mm Santoku Knife
- Shirogami (white) #2, Soft Iron Clad
- Ho Wood Handle, Buffalo Ferrule
- Hand crafted in Japan
- 168mm Blade Edge Length / 310mm Overall Length / 2.4mm Blade Thickness / 52mm Blade Height / 158g
* High carbon steel kitchen knives will change colour (patina) during use, some care is required to prevent surface rust.
* As our kitchen knives are hand-made (some with natural materials like timber), small variation to size and colour may occur.
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.