Hitohira Kikuchiyo Yohei Ginsan Kasumi Santoku 180mm Ebony wood

Brand: Hitohiraひとひら(一片)
Blacksmith: Kikuchiyo 菊千代
Production area: Sakai-Osaka / Japan
Profile: Santoku
Size: 180 mm
Steel type: stainless steel
Steel: Yasuki Silver #3 (Ginsan), soft stainless steel cladding
Handle: Ebony and octagonal buffalo horn
Total length: 315 mm
Edge length: 162 mm
Length from handle to tip: 179 mm
Blade height: 46 mm
Thickness: 2.6 mm
Handle length: 135 mm
Weight: 161g
Hand orientation: ambidextrous
Grinder: Yohei
Kikuchiyo:

In the early 2000s, Kikuchiyo was invited by the master craftsman of Sakai to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' abilities begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated. Kikuchiyo proactively experimented with new steels not typically used by the Sakai blacksmith, steels such as stainless steel. His experience and skill made his Ginsan (Silver 3) knives popular among Japanese cuisine chefs, with many stating, "If you use Kikuchiyo's Ginsan once, you'll never replace it." Kikuchiyo is also known for his finely tempered Honyaki, his beautiful Hamon, and the hardness only achievable by experienced masters who reach the right temperature. His Honyaki is supported by numerous sharpeners and finishers from Sakai, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives on the image of his master's forge.

By Hitohira

Hitohira Kikuchiyo Yohei Ginsan Kasumi Santoku 180mm Ebony wood

$550.00

Store availability

Montréal: Out of stock

Québec: Out of stock

*Transfer available between stores, contact us at

Description

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.

Product notes

Please take note

Each handle is unique and may exhibit distinct variations, such as differences in shades or colors in the buffalo horn, which is part of its authentic and handcrafted character.

Guarantee

Every knife carries a lifetime warranty against obvious manufacturing issues. For example, if the handle peels or cracks after a few weeks of proper use. Or if the blade develops a crack from the edge to the spine. These issues are rare, but can occur. In such cases, you will be offered an exchange for the same product or a refund. Since each case is different, it is at our discretion to assess whether our lifetime warranty against obvious manufacturing issues applies.

After-sales service

Is your knife not cutting as well as you expected? Every knife comes with what we call its "original sharpness." We stock over 200 different products, and often multiple copies each. All our products are hand-finished in Japan before shipping, and the "original sharpness" may vary. If you feel your knife isn't cutting to its full potential, please contact us and we'll fix it for you by sharpening it for free!

Oops, did something happen to your blade?

Did your knife fall to the floor, get damaged during a false move, or was it used to cut something too hard? We'll take care of it, we'll support you and your knife, by offering you a sharpening and repair service in-store!

Don't hesitate to contact us or visit our store to get an estimate in just a few minutes!

Customer Reviews

Size

180mm

Overall length

315mm

Blade height

46mm

Handle to tip length

179mm

Thickness

2.6mm

Edge length

162mm

Weight

161 g

Handle length

135mm

Steel

Yasuki Silver #3 (Ginsan), soft stainless steel coating

Steel Type

Stainless steel

Profile

Kikuchiyo

Usage

All purpose knife

Hand Orientation

Ambidextrous

Production

Sakai-Osaka/Japan

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GENERAL PRESENTATION OF SANTOKU

The Santoku knife, or Santoku bōchō, is a versatile Japanese Santoku knife of Japanese origin. Its name literally means "three virtues" or "three uses" in Japanese. Typically measuring between 15 and 18 cm (6 and 7 inches) long, its blade has a flat edge and a curved kamagata tip at an angle of approximately 60 degrees. The term "Santoku" refers to the wide variety of ingredients this Santoku knife can cut, such as meat, fish, and vegetables, as well as the tasks it can perform, such as slicing, chopping, and mincing. These two interpretations emphasize the multi-use and versatility of this Japanese Santoku kitchen knife.

DESIGN AND ERGONOMICS

The blade and handle of the Santoku knife are designed to be well balanced together; their dimensions and weight are not chosen at random! This design allows for precise handling and optimal control of the Santoku knife. The Santoku knife's flat blade provides a maximum cutting surface, which facilitates rocking movements and allows for efficient cutting of food. In addition, the slightly curved tip allows for precision cuts with greater fluidity.

INTENDED USE

The versatility of the Santoku knife makes it a favorite choice for many professional chefs and home cooks. Whether you need to slice thin meat, chop vegetables, or prepare delicate fish, the Japanese Santoku knife is the ideal tool for these tasks. Thanks to its sharp blade and ergonomic design, it allows for precise and even cuts, improving both the texture and cooking of food. How to care for your Santoku knife

In addition to its impressive performance in the kitchen, the Santoku knife is also appreciated for its ease of maintenance. If your Santoku knife is forged from rust-resistant steel, you only need to thoroughly clean and dry the Japanese Santoku knife to prevent corrosion. When used properly, it will retain its sharpness for a long time. It is recommended to sharpen it regularly using a quality ceramic sharpening steel or a leather block to maintain its optimal performance.

ORIGIN AND CONCLUSION

The exact time when the Santoku knife first appeared is uncertain; it is believed to have originated in Japan in the first half of the 20th century. Although its roots can be traced back to older knives in Japanese culture such as the Nakiri and Usuba, the Santoku knife emerged as a response to the changing needs of modern cooking. It was developed to offer increased versatility, capable of handling a variety of ingredients and cutting tasks in a single blade. Over the decades, the Santoku knife has become an iconic knife and a popular choice among Japanese and international chefs. Its influence has spread throughout the world, and today, the (Japanese Santoku knife) is appreciated and used in many kitchens across the globe. In conclusion

In conclusion, the Santoku knife is a versatile Japanese Santoku knife that is essential for all food lovers. Its flat blade, exceptional sharpness, and ergonomic design make it a cutting tool of choice. Whether you are a professional chef or a cooking enthusiast, the Santoku knife will be your ally for precise and exquisite culinary preparations. Don't hesitate to invest in this quality Santoku knife, which will faithfully accompany you in your quest for culinary perfection.

Description

Product notes

Maintenance tips

Guarantee

Customer Reviews

Hitohira Kikuchiyo Yohei Ginsan Kasumi Santoku 180mm Ebony wood

Store availability

Description

Maintenance tips

Product notes

Guarantee

Customer Reviews