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Free shipping in Canada for all purchases of $150 or more (More details*)

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Hitohira T10 Tsuchime Santoku 170mm Bois de Pakka

Original price $240.00 - Original price $240.00
Original price
$240.00
$240.00 - $240.00
Current price $240.00

Stay Sharp business offer

10 knives = 20% off
25 knives = 25% off
50 knives = 30% off
The discount is automatically added to your cart

Note: Please note that it may take some time to receive your knives, depending on the quantity and model requested at the time you place your order. For further details, please contact us at info@staysharpmtl.com

Description

The word santoku translates as "three virtues", which refers to the cutting of meat, fish and vegetables or the following three types of cutting: chopping, slicing and dicing. Very versatile, the santoku is one of the types of knives we recommend as the first or main knife in the kitchen.

VG-10 is a stainless steel produced by Takefu Special Steel in the early 1960s and is still in use more than 60 years later. This steel was specially designed for knife making and is used by many master blacksmiths in Japan. Despite the 15% chromium in the composition which gives it a high corrosion resistance, VG-10 can reach an HRC of 60-61. This is due to the addition of 1.5% Cobalt which gives the steel a higher hardness with a high temperature quenching treatment.

Takamura's V-10 Special is VG-10 heat treated to 61 HRC

Maintenance tips

Have it sharpened on a water stone by a professional every year. Store in a dry place. Wash immediately after use and dry completely before storing. Do not let soak. Not dishwasher safe.

Guarantee
Guarantee

Each knife is guaranteed for life for obvious issues related to the manufacturing of the product. For example, if the handle becomes loose or cracks after a few weeks of adequate use. Or if the blade has a crack from the edge to the column of the blade. These problems are rare, but can occur. In which case you will be offered an exchange for the same product or a refund. As each case is different, it is at our discretion to assess whether our lifetime warranty for obvious manufacturing issues applies.

After sales service

Is your knife not cutting as well as you expected? Each knife comes with what is called its "original sharpening". We have more than 200 different products in stock and often, several copies of each. All our products are handcrafted in Japan before being sent and the "original sharpness" may vary. If you think your knife isn't cutting to its full potential, don't hesitate to contact us and we'll fix it for you by sharpening the knife for free!

Oops, has there been an accident with your blade?

Has your knife fallen to the ground, been damaged in a wrong move or was used to cut a product that was too hard? We take care of it, we support you and your knife, offering you an in-store sharpening and repair service !

Do not hesitate to contact us or stop by the store to get an estimate in just a few minutes!

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Dimensions

Size

170mm

Weight

153g

Total lenght

299mm

Handle length at tip

178mm

Edge lenght

170mm

Blade height

48mm

Blade thickness

1.7mm

Handle size

120mm

Blade

Steel

VG-10 with stainless steel cladding

Steel type

Stainless steel

Hardness

60±1 HRC

Handle

Handle material

Pakka

Details

Profile

Santoku - Corpo

Usage

All purpose knife

Hand orientation

Ambidextrous

Making

Production area

Echizen-Fukui/Japan

Blacksmith

Terukazu Takamura

What are the different types of Japanese knives?

What are the different types of Japanese knives?

Each Japanese knife is made with a specific purpose in mind. There are types of multi-purpose knives such as the Gyuto which is the equivalent of a chef's knife or the Santoku which translates into: three virtues, a name that well represents its multiplicity. The Sujihiki and the Yanagiba are made for slicing while the Nakiri and the Usuba are specialized for cutting vegetables. Without forgetting the Petty for precision tasks. The list goes on and the possibilities are diverse.

Why buy a Japanese knife?

Why buy a Japanese knife?

Japanese blades are lighter, very balanced, higher hardness, sharper and retain their sharpness longer. This allows the user greater control of his work tool and a clean cut to alter the texture and flavor of the food as little as possible.