Chef's Knife (Santoku) - 6-1/2 in. (165mm) - Shirogami 2
Product Description for Chef's Knife (Santoku) - 6-1/2 in. (165mm) - Shirogami 2
Maker: Mutsumi Hinoura (click to see more by this maker)
Item num: 92959
Blade length: 7.20 in.
Cutting edge length: 6.50 in.
Total length: 12.20 in.
Blade height (at heel): 1.95 in.
Blade thickness (near bolster): 0.12 in.
Blade thickness (at midpoint): 0.06 in.
Blade thickness (near tip): 0.05 in.
Item weight: 5.60 oz.
Shipment weight: 8.6 oz.
Blade: Hand forged Shirogami 2 (white #2) carbon steel surrounded by mild steel, kuoruchi finish (Hrc 62-64)
Bolster: Black buffalo horn
Description: The santoku is the traditional Japanese chefs knife. This comfortable design is a fantastic multipurpose chopper. The Santoku style has quickly become the new favorite for chefs in the West.
Mutsumi Hinoura, is widely considered to be amongst Japan’s elite group of highly revered bladesmiths. He lives in Sanjo, in the Niigata region and is the 35 year old son of renowned bladesmith Tsukasa Hinoura. This area is renowned for its handmade cutlery expects and is the home of makers such as Yoshikane, Shigefusa, Iwasake, and more. Mutsumi studied industrial engineering at Niigata College of Technology and graduated in 2001, when he began working as a full time bladesmith. Like his father, he is very active in promoting the art of Bladesmithing within the Niigata region. Mutsumi has become famous for his craftsmanship and ability to forge knives with excellent balance, sharpness and a stark beauty that speaks to Japan’s feudal past.
These beautiful black oxide (known as Kurouchi finish) knives are hand forged from Shirogami 2 carbon steel. This exceptional steel is high in carbon and takes a particularly keen edge that is also easy to sharpen. A fine grain structure and a hardness of approximately 62-64 (very hard!!) allows for easy re-sharpening and a keen, long-lasting edge even through heavy use. The blades are hand forged to shape with a tremendous distal taper - beginning with a thick spine where the blade moves into the handle and moving into a thin, high performance spine as it moves toward the tip. This ensures optimal balance and control. Convex ground sides assist food to release from the side of the knife while slicing.
The ambidextrous handles are formed from ho wood and black buffalo horn. The traditional octagonal shape is very comfortable for extended use and is a shape preferred by professional chefs.
When knives are hand forged, a natural black oxidation is left on the blade. Maintaining the traditional black oxide (Kurouchi finish), imparts a limited rust resistance. Particular attention should be paid when washing Kurouchi finished blades as a scouring pad can potentially wear off the black finish. As with other carbon steel knives, we recommend using camellia (tsubaki) oil to avoid rust and oxidation.
Availability: In stock. Usually ships in 1-2 business days