Tsukasa Hinoura Kurouchi Santoku 170 mm

Price
$265
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Product Information

Blade Length 170 mm
Total Length  310 mm
Steel Shirogami (White) #2
Handle Magnolia 
Ferrule Buffalo Horn 
Rockwell 61-63
Height Spine to heel 50 mm
Width at Spine 2.9 mm
Weight 155 grams
Bevel  Double (50/50)

 

The Blacksmith  

Tsukasa Hinoura is a master bladesmith who works out of the Sanjo region of Japan and is the third generation of blacksmith in his Family. He is most famous for his river jump damascus knives which are some of the most elusive knives in the Japanese kitchen knife world. He is also famous for his incredible skill in all aspects of the knife making process and is committed to using only traditional techniques in the production of his knives. 

The Knife 

Tsukasa Hinoura being the master smith that he is has heat treated this knife to perfection and has finished the sharpening process by hand polishing the bevels on natural whetstones for a rustic, simple and elegant finish. The iron cladding won't help with rust resistance but it will make this knife a joy to sharpen and polish over the years and years that you own it. 

The Shape 

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 implies the extreme versatility of the shape which is what has made this shape the most popular among Japanese home users. It is great for those who find the standard 8 inch chefs knife to be a bit too long and intimidating while remaining capable of many tasks. 

 

Knife Care (Iron Clad)

  • This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
  • Simply wipe the knife with a damp cloth immediately after use.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • 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.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

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