The Hosokawa family has been producing knives at Gihei in Sanjo City, Japan, since 1928. Atsushi Hosokawa and his son run the operation today - a small, focused shop that produces both HAP40 semi-stainless and Blue #2 carbon steel lines for cooks who want the performance of a specialist blacksmith at an accessible price. The Blue #2 line uses Hitachi Aogami #2 at 62-63 HRC, clad in SUS 405 stainless steel for practical daily maintenance.
Santoku means "three virtues" in Japanese, a reference to the knife's ability to slice, dice, and mince. It is a well-proportioned, all-purpose knife for the cook who wants carbon steel sharpness in a familiar format. Both right- and left-handed cooks will appreciate the even, double-bevel grind.
Care Instructions: Blue #2 is a reactive carbon steel - the SUS 405 stainless cladding protects the flanks, but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only; never use a dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.Blacksmith: Atsushi Hosokawa
Workshop: Gihei
Location: Sanjo City, Japan
Founded: 1928
Construction: San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: SUS 405 Stainless Steel
HRC: 62-63
Edge Grind: Even (50/50), Double Bevel
Handle: Octagonal Magnolia
Ferrule: Buffalo Horn
Weight: 4.2 oz (118 g)
Blade Length: 164 mm
Total Length: 305 mm
Spine Thickness at Base: 3 mm
Blade Height: 46 mm
Santoku means "three virtues" in Japanese, a reference to the knife's ability to slice, dice, and mince. It is a well-proportioned, all-purpose knife for the cook who wants carbon steel sharpness in a familiar format. Both right- and left-handed cooks will appreciate the even, double-bevel grind.
Care Instructions: Blue #2 is a reactive carbon steel - the SUS 405 stainless cladding protects the flanks, but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only; never use a dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
