Gihei Hamono Nashiji Santoku 165 mm

$169.95 $199.95
Blade Length 165 mm
Total Length 305 mm
Steel Aogami Super 
Handle Walnut
Ferrule Pakka Wood 
Rockwell 63
Height Spine to heel 46 mm
Width at Spine 3 mm
Weight 122 grams

Gihei Knives are made by blacksmith Takashi Hosokawa-san who is the fifth generation smith working out of a shop that is over 80 years old behind his house near Sanjo city. He Took over from his Father who used to make knives and sell them at the local market. His knives feature fantastic grinds, great fit and finish, fantastic edge geometry and come very sharp right out of the box. Aogomi Super is one of our favorite steels here at the shop as it provides great edge retention, easy sharpening and because these knives are clad in stainless steel they are relatively easy to maintain.

The word Santoku translate to "three virtues" which refers to either slicing, dicing and chopping or meat, fish and vegetables depending on who you ask; basically the name attempts to imply the versatility of the knife which is what has made it the most popular knife in Japanese home kitchen today. Most home cooks find the Chef's knife to be a bit long and intimidating and prefer to use this size knife as it's shorter blade makes it easier to control. It's an effective tool for professionals though as well and can be a great option for those doing more intricate vegetable prep and want something a bit more compact.

Knife Care (Stainless Clad)

  • This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
  • Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
  • Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.

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