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Hitohira Futana S3 Nashiji Santoku 170mm Cherry

Original price $195.00 - Original price $195.00
Original price
$195.00
$195.00 - $195.00
Current price $195.00

Stay Sharp business offer

10 knives = 20% off
25 knives = 25% off
50 knives = 30% off
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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 can refer to the cutting of meat, fish and vegetables or to 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.

Ginsan is a steel very similar to Shirogami 2 in its composition. An addition of 14% chromium results in a stainless steel with low impurities. As a result, blades forged from Ginsan have a high hardness and cutting retention capacity that rivals most blades made from traditional high carbon steels. The purity of Ginsan makes it a preferred steel for blacksmiths who work with steel in the traditional way and is pleasant to sharpen.

Nashiji is a Japanese word meaning "pear skin pattern". Coming from a knife finishing technique where the surface of the blade is left raw or rustic, imitating the skin of the Asian pear.

Futana is the name of a line of Hitohira's house knives. As with all products that carry Hitohira's trademark (ひとひら (一片)), a high standard of quality is assured. Under the name of Futana you will be able to find knives of any profile made of stainless or semi-stainless steel. In addition, you will be able to find these blades with several different types of finishes; nashiji, kurouchi, damascus etc.

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

0g

Edge lenght

170mm

Blade

Steel

Yasuki Silver #3 (Ginsan)

Steel type

Stainless steel

Finish

Nashiji

Handle

Handle material

Cherry with ebony ring

Details

Profile

Santoku - Corpo

Usage

All purpose knife

Hand orientation

Ambidextrous

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.