Chef's Knife (Santoku) - 7-1/8 in. (180mm) - SG2 Stainless

Product Description for Chef's Knife (Santoku) - 7-1/8 in. (180mm) - SG2 Stainless

Maker: Nigara Hamano - SG2 Stainless Kurouchi Tsuchime (Yo) (click to see more by this maker)
Item num: 107600
Blade length: 7.10 in.
Cutting edge length: 6.50 in.
Total length: 12.00 in.
Blade height (at heel): 1.95 in.
Blade thickness (near bolster): 0.09 in.
Blade thickness (at midpoint): 0.09 in.
Blade thickness (near tip): 0.03 in.
Item weight: 7.00 oz.
Shipment weight: 11.6 oz.
Blade: SG2 PM stainless steel surrounded by satin finished stainless steel (Hrc 63)
Bolster: Stainless steel
Handle: Stabilized maple burl set on a full tang
Description: The santoku is the traditional Japanese general purpose chefs knife. This comfortable design is a fantastic multipurpose chopper that has quickly become a new favorite for chefs in the West. The shorter blade is easily controlled, while the blade height gives plenty of finger clearance over a cutting board. Whether slicing, chopping, or dicing, this nimble chef's knife is a perfect choice.
Nigara Hamono, in Hirosaki-shi, Amori, Japan, has been a noted blacksmith since they received an official appointment from the Tsugaru clan more than 350 years ago during the Edo period. Ever since then, their blacksmithing techniques have been passed down through the generations. Today, Nigara is run by the 7th generation owner Mr. Toshiju Yoshizawa along with 8th generation blacksmith Tsuyoshi Yoshizawa. Each knife made by Nigara Hamono is forged by hand, paying the utmost attention, ensuring the knives will have the best cutting edge possible.
The Super Gold 2 stainless steel core (hagane) is surrounded by softer stainless steel cladding. At 63 Hrc, SG2 powdered metallurgical stainless steel offers a keen, long lasting edge without the care of carbon steel. Though the cutting edge is very hard, the small grain structure of SG2 makes sharpening and honing effortless. In our experience, SG2 is one of the best stainless steels currently being used to make kitchen knives. The ambidextrous shinogi grind provides effortless food release while chopping and slicing. Hand hammered texture at the top of the blade (tsuchime) and a forge finish (kurouchi) limit a suction forming between the food being cut and the knife. The spine and choil are nicely rounded for a comfortable pinch grip.
Hand contoured stabilized maple burl handle scales are set on the full tang with mosaic pins. The front of the handle is sealed with stainless bolsters. The handle is nicely shaped for a secure, comfortable grip. Like other kitchen knives, this knife should not be put in a dishwasher.
Kurouchi Tscuchime chef's knives by Nigara Hamano are a great choice for the cook who is looking for a well balanced, solid, high performing stainless steel knife that will excel in either a home or commercial kitchen.


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