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Knife, Tanganryu Hocho, Santoku (All Purpose), STAINLESS, Dual Bevel, 63 Layers, Blade 170 x 2.0mm, Overall 305mm, 190 gms, #719490

Tanganryu Hocho, Stainless Range A perfect combination of modern design and traditional blade form. The damask structure of the lower part of the blade contrasts beautifully with the hammered surface structure of the upper part, which also prevents the
Item Code: F8050
$ 378.08
+ -

Description

Hocho

Japanese chef's knives - generically known as hocho - have an unrivalled reputation for edge quality and retention and jaw droppingly beautiful aesthetics.

There are several manufacturing - or perhaps a better word is making - techniques because the best of these hocho are hand made by master smiths.  The most renowned technique is lamination where a core of multi layered, high carbon, edge holding steel - often referred to as blue paper or white paper - is forged between rust resistant steel cheeks which serve to cushion the hard core steel, rust proof the majority of the surface of the blade and provide a softer layer where the master smith can leave his 'chop' or insignia.

In the kitchen some formulations of so called stainless 'steel' - critics don't accept it as steel at all - have application as an edge steel for some Japanese hocho and it remains a passionate debate as to whether the stainless formulations match their traditional carbon steel counterparts.

Bear in mind that quality edge tools in woodworking, gardening and the kitchen which use high carbon or tool steel for their cutting edges are subject to rust.  A susceptibility to rusting is an unavoidable trade off for the edge taking and holding nature of high carbon steels.

 

Tanganryu Hocho, Stainless Range

A perfect combination of modern design and traditional blade form. The damask structure of the lower part of the blade contrasts beautifully with the hammered surface structure of the upper part, which also prevents the cut material from sticking to the blade so easily. The non-riveted round handle of water-resistant linen micarta has an attractive black/grey grain and is set in a polished stainless steel ferrule and hoop. The blade comprises a total of 63 layers of steel, with the cutting edge layer made of VG-10 steel. Double-bevelled, hardness 61 HRC, stainless.

 

Stock Note: Not always held in stock.  Please contact us for likely delivery timing. These knives are artisan made and not mass produced.

Care & Maintenence

 

  • See HERE for recommended Japanese water stones for sharpening and honing.
  • See HERE for for Keshigomu abrasive rubbing blocks for polishing.
  • See HERE for storage and mothballing options.

 

 f8050

 Santoku - General Purpose

Double bevel

Blade 170 x 2.0mm

63 layers

Overall 305mm

Weight 190 gms

Item Code: F8050

 f8051

 Gyuto - Fish & Meat

Double Bevel

Blade 130 x 2.0mm

63 layers

Overall 240mm

Weight 75 gms

Item Code: F8051

 f8052

 Gyuto - Fish & Meat

Double Bevel

Blade 180 x 2.0mm

63 layers

Overall 315mm

Weight 180 gms

Item Code: F8052

 f8053  Gyuto - Fish & Meat

Double Bevel

Blade 215x 2.0mm

63 layers

Overall 340mm

Weight 190 gms

Item Code: F8053

 f8054 Usaba - Vegetable

Double Bevel

Blade 160x 2.0mm

63 layers

Overall 290mm

Weight 200 gms

Item Code: F8054

 f8055 2 Piece Set

Santoku Item Code: F8050

Gyuto Item Code: F8051


Item Code: F8055

 f8056 3 Piece Set

Santoku Item Code: F8050

Gyuto Item Code: F8053

Usuba Item Code: F8054

 

Item Code: F8056


Specifications

Size/weight/qty Santoku

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