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Japanese santoku knife with a stainless steel blade and a red wooden handle featuring rivets, placed on a black background.
Japanese chef’s knife with a polished steel blade and a red wooden handle, displayed on a black background, used for precise cutting.
Hitohira TP Santoku 170mm Red pakka
Hitohira TP Santoku 170mm Red pakka
Hitohira TP Santoku 170mm Red pakka
Hitohira TP Santoku 170mm Red pakka
Japanese santoku knife with a stainless steel blade and a red wooden handle featuring rivets, placed on a black background.
Japanese chef’s knife with a polished steel blade and a red wooden handle, displayed on a black background, used for precise cutting.

Le mot Santoku se traduit par: trois vertus, pouvant faire référence à la coupe de viandes, poissons et légumes ou encore aux trois types de coupe suivante; hachage, tranchage et coupe en dés. Très polyvalent, le santoku est l’un des types de couteaux que nous recommandons comme premier couteau ou comme couteau principal dans la cuisine.

Manufactured in Echizen in the Fukui region by the Takamura Forge, Hitohira's TP SG2 line is as efficient as it is elegant. The powder-metallurgy Super Gold 2(SG2) steel is known for its higher-than-average cutting retention and breathtaking sharpness. The red Pakka handles are emblematic of this line and are comfortable in the hand.

By Hitohira

Hitohira TP Santoku 170mm Red pakka

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Size

170mm

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Overall length

296mm

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Blade height

46mm

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Handle to tip length

176mm

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Thickness

1.6mm

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Edge length

170mm

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Weight

146 g

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Handle length

120mm

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Steel

SG2, flexible stainless steel cladding

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Steel Type

Powder steel

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Profile

Terukazu Takamura

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Usage

All purpose knife

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Hand Orientation

Ambidextrous

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Saya

Not Included

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Production

Echizen-Fukui/Japon

Regular price $350.00
Shipping scheduled for
FREE Shipping CA 150$+
Store availability
Montréal: In stock
Québec: In stock

*Transfer available between stores, contact us at

Description

Le mot Santoku se traduit par: trois vertus, pouvant faire référence à la coupe de viandes, poissons et légumes ou encore aux trois types de coupe suivante; hachage, tranchage et coupe en dés. Très polyvalent, le santoku est l’un des types de couteaux que nous recommandons comme premier couteau ou comme couteau principal dans la cuisine.

Manufactured in Echizen in the Fukui region by the Takamura Forge, Hitohira's TP SG2 line is as efficient as it is elegant. The powder-metallurgy Super Gold 2(SG2) steel is known for its higher-than-average cutting retention and breathtaking sharpness. The red Pakka handles are emblematic of this line and are comfortable in the hand.

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!

Shipping and Returns

What are your shipping rates?

Canada: $15 (free for orders over $150)
United States: $20
Rest of the world: $50


What are the delivery times?

We do our best to process your order within 72 business hours (weekends excluded) in order to ship your package as quickly as possible. Delivery times vary depending on the carrier. If you need faster delivery, please contact us at 514-503-1185.


Is there a refund policy?

No refunds are accepted.
The only exception concerns defective items (although our team checks every order with the utmost care). If you receive an item that appears to be defective, please notify us as soon as possible after receipt. In the event of damage caused by the carrier, please keep all items and original packaging for a possible inspection by the carrier. Items returned to Stay Sharp are at the buyer's expense. Items must be properly packaged to prevent any damage and must be fully insured. Please also provide us with the tracking number so that we can monitor the status of the shipment. Funds will not be refunded until we have received the items and confirmed that their condition is satisfactory. The refunded amount will correspond to the amount paid, less shipping and handling fees, online sales fees and any other costs incurred.

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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.

Frequently Asked Questions

Does SG2 steel require more work when sharpening?

It generally requires more passes on a whetstone than plain carbon steel. This is the trade-off of its structure: made using powder metallurgy, SG2 has a fine, uniform grain that retains its edge for longer. In practice, this Santoku therefore needs sharpening less often, but each session takes a little longer. Suitable water stones and a consistent angle are enough to maintain its edge, without any particular technique to master at the outset.

Is this Santoku suitable as a first Japanese knife?

Yes. The Santoku is one of the styles we recommend as a first knife or as a primary knife, since it is suitable for meat, fish, and vegetables. This model offers two additional advantages for beginners: stainless SG2 steel, which is easier to dry after use than carbon steel, and a Pakkawood handle, a resin-impregnated composite that withstands kitchen moisture well. Its 170 mm length remains compact on a standard-sized cutting board.

How to maintain an SG2 Santoku knife on a daily basis?

The SG2 is stainless, which simplifies maintenance without eliminating it. Rinse the blade after use, dry it before storing it, and wash the knife by hand, as the dishwasher dulls the edge and can weaken the handle. Cut on a wooden or plastic cutting board to preserve the sharpness over time. Thanks to the excellent edge retention of this powder steel, sharpening sessions remain infrequent, even with heavy daily use.

What Santoku length should I choose?

It all depends on your space and the volume you need to handle. A 170 mm Santoku, like this one, is suitable for everyday cooking and medium-sized worktops. A longer blade, around 180 to 210 mm, covers more surface area for large quantities of vegetables. A shorter format, around 135 mm, is better suited to precision tasks. If in doubt, the size of your cutting board remains a good guide.

Is this Santoku dishwasher-safe?

No. Even though SG2 steel is stainless, the dishwasher should still be avoided. Impacts against other utensils can chip the edge, and cycles of heat and detergent will eventually dull the pakkawood handle and weaken its connection to the blade. Hand washing followed by drying with a clean cloth takes less than a minute and preserves both the blade and the handle. It is the most useful maintenance practice for this Santoku.

Do you need a sharpening steel to maintain an SG2 Santoku?

Regular honing can maintain the sharpness of the edge between sharpenings, provided you choose the right tool. Opt for a ceramic rod or leather strop, which gently realign the edge. Steel-ribbed honing rods are too aggressive for a hard blade like this and risk chipping it. When honing is no longer enough, sharpening on water stones remains the only way to completely reshape the edge of this Santoku.

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