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Ittetsu X-Hammer Santoku 165 mm
Ittetsu X-Hammer Santoku 165 mm
Ittetsu X-Hammer Santoku 165 mm
Ittetsu X-Hammer Santoku 165 mm
Ittetsu X-Hammer Santoku 165 mm
Ittetsu X-Hammer Santoku 165 mm
Ittetsu X-Hammer Santoku 165 mm
Ittetsu X-Hammer Santoku 165 mm
Ittetsu X-Hammer Santoku 165 mm
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  • Load image into Gallery viewer, Ittetsu X-Hammer Santoku 165 mm
  • Load image into Gallery viewer, Ittetsu X-Hammer Santoku 165 mm
  • Load image into Gallery viewer, Ittetsu X-Hammer Santoku 165 mm
  • Load image into Gallery viewer, Ittetsu X-Hammer Santoku 165 mm
  • Load image into Gallery viewer, Ittetsu X-Hammer Santoku 165 mm
  • Load image into Gallery viewer, Ittetsu X-Hammer Santoku 165 mm

Ittetsu X-Hammer Santoku 165 mm

Regular price
$179.96
Sale price
$179.96
Regular price
$199.95
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Blade Length 170 mm
Total Length 306 mm
Steel SLD Stainless
Handle Ash
Ferrule Quince 
Rockwell 60
Height Spine to heel 48 mm
Width at Spine 2.5 mm
Weight 129 grams

Ittetsu is our house brand and we work with blacksmiths all over Japan to find knives to stock at our shop under this name. These particular blades are made for us by a group of Blacksmiths working out of the Sanjo region, they are hand forged from a stainless steel called SLD which has very good edge retention and great rust resistance.

The word santoku translates to three virtues and refers to either slicing, dicing and chopping or meat, fish and vegetables depending on who you ask. Basically the name tries to imply the extreme versatility of this shape which is what's made it the most popular knife among Japanese home cooks today. It's a touch shorter than your average Gyuto (Chef's knife) which can seem a bit long to some home cooks which further contributes to it's ease of use making it a great option for home cooks or for professionals who prefer something a bit shorter than the standard 8" chef's knife.

Knife Care (Stainless Steel)

  • Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
  • NO DISHWASHER - the high heat will ruin the wooden handle.
  • Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
  • Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

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