By buying this product you can collect up to
29489
points.
Your cart will total 29489
points that can be converted into a voucher of
€14.74.
For buying this product you should have
589800
points.
Your current number of points is
0 points
.
Japanese precision in a santoku knife with a bold character
17-cm blade with Sanmai construction: three layers of steel
SG2 powdered steel core: approximately 1.3% carbon
Hardness 63 HRC: excellent edge retention
Stainless steel top layer: improved corrosion resistance
Honeycomb-patterned hammered finish: unique, textured surface
Teak handle—dark buffalo horn bolster
Octagonal shape: suitable for ambidextrous use
Handcrafted in Hirosaki, Japan
You might also like
This handcrafted Japanese santoku knife combines a high-performance blade, a unique hammered finish, and a warm teak handle. Made in Hirosaki, in Aomori Prefecture, it draws on the traditional principles of Japanese cutlery while incorporating modern powdered steel. Its versatile blade is suitable for cutting vegetables, meat, and fish. The balance of precision, comfort, and aesthetics makes it a reliable companion for everyday food preparation.
The 17-cm blade features a San Mai construction, a Japanese method that layers three grades of steel. The central core is made of SG2 powder steel, also known as R2, containing approximately 1.3% carbon. This composition results in a fine, even edge, ideal for precise food cutting.
With a hardness of 63 HRC, the steel effectively retains its edge.
The outer layers of stainless steel protect the core from oxidation and make routine maintenance easier. The Tsuchime-style hammered finish creates a unique honeycomb-like pattern. The raised texture creates small air pockets between the blade and the food, which can help prevent sticking while cutting.
The handle is made of teak, a wood prized for its density, sturdiness, and natural resistance to moisture.
Its octagonal shape provides a stable and intuitive grip. It is suitable for both right- and left-handed users, thanks to its ambidextrous design. The different facets allow for better finger placement and improved control during cutting motions.
A dark buffalo horn bolster completes the junction between the blade and the handle. It enhances the overall finish and creates a harmonious transition between the metal, teak, and natural material.
Use this knife on a wooden cutting board or a soft surface to preserve its edge. Avoid glass, stone, or ceramic surfaces. After each use, wash the blade by hand with a soft sponge, then dry it immediately.
Do not put this knife in the dishwasher due to the hardness of the steel and the presence of natural materials. When sharpening, use a whetstone suitable for hard steels, maintaining a consistent angle. Store it in a knife block, on a magnetic strip, or in a blade guard.
Nigara Hamono is based in Hirosaki, in Aomori Prefecture, in northern Japan. The company boasts a family heritage spanning several centuries, originally tied to blade crafting and sword making.
Today, the forge combines traditional methods with research into steels and heat treatments. Its artisans develop blades with a variety of finishes—including polished and hammered—while crafting designs suited to contemporary uses.
To complete your kitchen setup, explore our selection of wooden cutting boards and find the size that best suits your cooking needs.
You might also like
