Masutani Hamono "Kokuryu" VG10 Tsuchime 170mm Santoku

Masutani Hamono "Kokuryu" VG10 Tsuchime 170mm SantokuThis partly handcrafted Santoku is made of VG10 steel core, clad in stainless steel with Tsuchime finish. Measuring just 1. 9mm at heel, the exceptionally thin blade allows you to perform extremely smooth cuts. The blade's stainless capability and the western handle made of blue pakkawood make this knife extremely easy to maintain. Fit and finish is excellent for a knife at this price range. Spec: Origin (Made in): Echizen, Fukui Prefecture, Japan

This partly handcrafted Santoku is made of VG10 steel core, clad in stainless steel with Tsuchime finish. Measuring just 1.9mm at heel, the exceptionally thin blade allows you to perform extremely smooth cuts. The blade's stainless capability and the western handle made of blue pakkawood make this knife extremely easy to maintain. Fit and finish is excellent for a knife at this price range.

Spec:

• Origin (Made in): Echizen, Fukui Prefecture, Japan
• Brand: Masutani Hamono
• Knife Type: Santoku
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): VG10
• Jigane (Cladding): Stainless Steel
• Hardness: 60-61 HRC
• Hand-sharpened
• Blade Finishes: Tsuchime (Hammered)
• Blade Length: 170mm (6.7")
• Blade Height (at heel): 47mm
• Spine Thickness
• Above heel: 1.9mm
• Middle: 1.8mm
• Handle
• Shape: Western-shaped
• Material: Mahogany / Blue Pakkawood / Scotch
• Bolster: Stainless Steel
• Length: 120mm
• Overall Length: 295mm
• Weight:
  • Mahogany: 142g (5.01oz)
  • Pakkawood: 146g (5.15oz)
    
  • Scotch : 141g (4.97oz)
• Hand Chiseled Mark: In Japanese Kanji "Kunihira Made" (訓平 作)

About Masutani Hamono 増谷刃物

Masutani Hamono is a small knifemaker based in Echizen, the “Knife City” of Japan. As fourth generation blacksmith as well as brother of the owner of Ryusen Hamono, Kunio Masutani (増谷 訓生) has more than 30 years of knifemaking experience. Mr. Masutani’s motto is to make affordable and practical kitchen knives to be used in normal households. He pays great attention to the cutting performance and the easiness in maintenance as well as the aesthetic quality of his knives.

Care:

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.