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Item num: 95567
Blade length: 7.10 in.
Cutting edge length: 6.60 in.
Total length: 12.40 in.
Blade height (at heel): 1.95 in.
Blade thickness (near bolster): 0.11 in.
Blade thickness (at midpoint): 0.06 in.
Blade thickness (near tip): 0.03 in.
Item weight: 5.00 oz.
Shipment weight: 7.4 oz.
Blade: San mai stainless steel blade forged with an SLD stainless steel core (Hrc 64)
Bolster: Pakkawood
Handle: Macassar ebony
Description: The santoku is the traditional Japanese chefs knife. This comfortable design is a fantastic multipurpose chopper. The Santoku has quickly become the new favorite for chefs in the West. For chopping, there are few knives that work better.
Hiragatake chef's knives, hand forged in Sanjo, are terrific performers. The stainless steel blade is forged using the san mai technique - a hard steel forms the cutting edge and is sandwiched between softer layers of steel. This results in a strong knife with very long edge holding. The core steel is SLD, an incredibly high performing stainless steel. It was heat treated to Hrc 64 (very hard!) This is clad with soft stainless steel sides.
The hand hammered surface assists food to fall away rather than sticking to the side of the knife while chopping. The blade has a nice distal taper - beginning with a strong, thick spine where the blade moves out of the handle and diving into a thin, high performance blade as it moves toward the tip. This ensures optimal balance, control, and cutting.
The 'D' shape handle fits comfortably and securely in the hand and is traditionally used by a right-handed user, though many left-handed users find this handle to be equally comfortable. It is formed from macassar ebony with a pakkawood ferrule. This wood holds up extremely well in the harsh environment of the kitchen. Like other kitchen knives, this knife should not be put in a dishwasher.
Hiragatake knives are a clear shop favorite!

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