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

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Hitohira TP Santoku 170mm Red pakka

Original price $280.00 - Original price $280.00
Original price
$280.00
$280.00 - $280.00
Current price $280.00

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 allow approximately 2 months for delivery. For further details, please contact us at info@staysharpmtl.com

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.

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!

Customer Ratings

Dimensions

Size

170mm

Weight

146g

Total lenght

296mm

Handle length at tip

176mm

Edge lenght

170mm

Blade height

46mm

Blade thickness

1.6mm

Handle size

120mm

Blade

Steel

SG2, flexible stainless steel cladding

Steel type

Powder steel

Hardness

62±1 HRC

Handle

Handle material

Red Pakka wood

Details

Profile

Santoku - Corpo

Usage

All purpose knife

Hand orientation

Ambidextrous

Making

Production area

Echizen-Fukui/Japon

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.