Denka no Hoto Chefs Knife - Santoku, Traditional with Finger Rest - 180mm (7 1/8 in.)

Product Description for Denka no Hoto Chefs Knife - Santoku, Traditional with Finger Rest - 180mm (7 1/8 in.)

Maker: Teruyasu Fujiwara (click to see more by this maker)
Item num: 88980
Blade length: 7.10 in.
Total length: 12.50 in.
Blade height (at heel): 2.05 in.
Blade thickness (near bolster): 0.10 in.
Item weight: 5.40 oz.
Shipment weight: 9.28 oz.
Blade: Hand forged aogami super carbon steel (super blue steel), forged between layers of stainless steel, Hrc 65-66. Featuring finger rest.
Handle: Traditional Japanese octagonal ebony handle with buffalo horn ferrule
Description: The santoku is the traditional Japanese chef's knife. This comfortable design is a fantastic multipurpose chopper. The Santoku style has quickly become the new favorite for chefs in the West.
Knives by Teruyasu Fujiwara are among the best performing knives anywhere. The quality of the sharpness is exceptional and the edge retention is nearly unparalleled. Slicing a tomato or potato provides nearly no resistance.
Swordsmith Teruyasu Fujiwara the fourth has named these knives Denka no Hoto, “Treasured Family Sword" -- a bold claim, but one that is deserved. Fujiwara’s knives exceed all expectations of performance and edge holding.
Over 130 years ago, Teruyasu Fujiwara the first began his career as a master blacksmith, forging farm tools. When his son Fujiwara the second was of age, he was apprenticed to the famous Tokyo swordsmith Masahide Suishinshi. After some years of training, he retuned to his father’s shop and commenced his successful life as a master swordsmith. The family continued this tradition until sword making was restricted after WWII. By the end of the 1960s, the Fujiwara family began making kitchen knives. They were determined to make knives that would make a swordsmith's family proud. To this end, they spent the next ten years developing the steel and techniques necessary to forge-weld stainless steel with high carbon steel and then properly temper the blade. It took all of the knowledge gained by the family from more than 100 years of forging swords to successfully produce their current offering of kitchen knives. Since the late 1990s, Fujiwara the fourth has continued the family tradition.
These knives are completely hand forged by a true master. The hard aogami super (blue super carbon steel) core is laminated between softer stainless steel. This technique results in a knife that has the performance of a carbon steel knife (a keen, long lasting edge and ease of sharpening) without many of the maintenance issues (rusting and oxidation). Because only the carbon steel cutting edge is exposed, the knife is far less likely to rust. The blade is then hardened to Rockwell 65-66 (very hard!)
The octagonal handle is comfortable for both right and left handed users. It is formed from ebony, the traditional wood for premium Japanese knife handles. Ebony holds up extremely well in the harsh environment of the kitchen. A buffalo horn ferrule completes the handle.
Professional chefs generally hold a knife by pinching the blade with the thumb and fore-finger. The unique finger notch cut from the choil makes this grip even easier and more comfortable. The blade is distal tapered for the best possible balance and performance. The hand-hammered surface reduces the likelihood of food sticking to the side of the knife while chopping and slicing.

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