A santoku trades the length of a gyuto for a shorter, broader blade, and this 170mm version from the Hatsukokoro Hikari line uses that shape to handle slicing, dicing, and chopping across vegetables, fish, and meat with equal ease. The core is SLD, a semi-stainless tool steel that balances strong edge retention with easier maintenance than a fully reactive carbon steel.
The blade is built with a san mai construction, with a softer stainless cladding protecting the SLD core, and finished in a clean satin polish that helps food release cleanly off the blade. The edge is ground with a subtle convex shape and a symmetrical 50/50 bevel, sharpened to about 12 degrees per side, and the handle is an octagonal ebony for a comfortable, secure grip.
Care Instructions: Hand wash and dry the blade immediately after use rather than letting it soak, and use only wood or soft plastic cutting boards. Avoid bones, frozen foods, or hard rinds, and store the knife in a saya or blade guard between uses. Sharpen on quality water stones to keep the edge at its best.Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai
Edge Steel: SLD Semi-Stainless Tool Steel
Grind: 50/50 Convex, 12 Degrees Per Side
Handle: Octagonal Ebony
Finish: Satin Kasumi with Etched Hamon
Weight: 4.6 oz (130 g)
Blade Length: 171 mm
Total Length: 310 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm
The blade is built with a san mai construction, with a softer stainless cladding protecting the SLD core, and finished in a clean satin polish that helps food release cleanly off the blade. The edge is ground with a subtle convex shape and a symmetrical 50/50 bevel, sharpened to about 12 degrees per side, and the handle is an octagonal ebony for a comfortable, secure grip.
Care Instructions: Hand wash and dry the blade immediately after use rather than letting it soak, and use only wood or soft plastic cutting boards. Avoid bones, frozen foods, or hard rinds, and store the knife in a saya or blade guard between uses. Sharpen on quality water stones to keep the edge at its best.
