Description & specifications
The Hozantomoe 180 mm Santoku - Shirogami 2 is an exclusive Japanese kitchen knife, created through a unique collaboration between Japan's most skilled craftsmen. Hozantomoe brings together smiths, sharpeners and handle makers to deliver knives in the absolute top class. This Santoku is forged by the renowned Mutsumi Hinoura from Sanjo, known for his expertise and for making knives with excellent balance and cutting performance.
The core is Shirogami (white steel) 2, surrounded by soft iron, which ensures extreme sharpness and easy maintenance. The rustic kurouchi finish and the kasumi finish from the shinogi down give the knife a distinctive, authentic look. Each octagonal WA handle is handmade in olive wood with resin, so every knife is unique. With a length of 180 mm, this Santoku is versatile and perfect for meat, fish and vegetables alike.
- Hand-forged by Mutsumi Hinoura in Sanjo, Japan
- Core of Shirogami (white steel) 2 for maximum sharpness
- 3-layer construction with soft iron for strength and flexibility
- Rustic kurouchi and kasumi finish for an authentic look
- Unique, handmade octagonal handle in olive wood and resin
- Perfect balance and ergonomics for precision work
- Versatile Santoku shape for meat, fish and vegetables
| Type | Santoku |
| Forging and steel | 3 Layers - Shirogami (white steel) 2 and soft iron |
| Grind | 50/50 |
| Handle type | Octagonal (WA) - Olive Wood & Resin |
| Stainless | No |
| Hardness (measured in HRC) | 62/63 |
| Handle material | Olive Wood & Resin |
| Length | 180 mm |
| Height | 49 mm |
| Weight | 174 g |
| Width at the handle | 4 mm |
To preserve the knife's sharpness and appearance, we recommend washing it by hand and drying it thoroughly after use. As the knife is not stainless, it should be stored dry and lightly oiled to prevent rust. Always use a wooden or plastic cutting board to protect the edge.
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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