Atsushi Hosokawa and his son make these well priced knives in their shop located in Sanjo City, where they have been making kitchen blades since 1028. The steel of choice is the ubiquitous White Paper #2 carbon alloy made by Hitachi. This is a very popular carbon steel from the Hitachi line of ďpaperĒ steels.
It is hammer forged san-mai style with a softer iron cladding. This adds strength and ductility to the blade, aids with durability, and makes the manufacturing process less prone to failures. The upper face of the blade is left with the carbon forging scale which is known as a kurouchi finish.
The santoku knife is a really great all-around kitchen blade. It has a deft feel and tall blade which endows the knife with a great deal of versatility in its cutting capabilities. Santoku translates to three virtues and the acts of slicing, chopping, and dicing are tackled with ease by this classic design. Many western chefs and home cooks look to the santoku as their go-to blade for many general cutting tasks. The symmetrical 50/50 grind, coupled with the gently curved belly, make this a good choice for cooks of all types and cutting preferences.
Blacksmith: Atsushi Hosokawa
Location: Sanjo, Japan
Construction: Hammer Forged, San Mai
Core Steel: White #2
Cladding: Soft Iron
Handle: Custom Octagonal
Ferrule: Black Wood
Edge Length: 165mm
Please note: the handle you will get is shown in the picture, not the video
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