Hokiyama Santoku Gin-san 180mm Nashiji

Product Description

This Japanese Santoku kitchen knife with an 180 mm blade length comes from the workshop of the renowned manufacturer Hokiyama Cutlery and represents a precise combination of traditional Japanese aesthetics and modern materials. Its versatile shape makes it ideal for everyday kitchen tasks, processing meat, fish, and vegetables.

The blade is made of Gin-san (Ginsanko) stainless steel, which stands out for its high corrosion resistance, very good sharpness, and easy maintenance. The core is clad with softer stainless steel, which increases the overall durability of the blade and contributes to its stability during use.

The blade surface has a characteristic nashiji (pear-skin finish), which not only emphasizes the traditional look of the knife but also improves food release during slicing. Thanks to this texture, food sticks less to the blade, increasing work efficiency.

The ergonomically shaped handle in an elegant burgundy red color provides a secure and comfortable grip. The slightly heavier weight of the knife aids in smooth passage through ingredients and reduces the need for excessive pressure during cutting.

Knife Category

Knife Category: Kitchen Knife
Knife Type: Santoku (all-purpose knife)
Country of Origin: Made in Japan

The Santoku is a versatile Japanese knife designed for a wide range of kitchen tasks. Its geometry allows for efficient slicing, chopping, and dicing with high cutting control.

Knife Specifications

Overall Length: approx. 300 mm
Blade Length: 180 mm
Handle Length: approx. 115 mm
Blade Thickness: approx. 2.0 mm
Weight: approx. 170 g
Sharpening: double-edged (for right- and left-handers)

Materials Used

Blade Core: Gin-san (Ginsanko, stainless steel)
Cladding: stainless steel
Blade Surface: nashiji (pear-skin finish)

Handle: Wooden handle in brown finish
Construction: no bolster

Blade Characteristics

The blade offers a balanced ratio of sharpness, durability, and easy maintenance.
Gin-san steel combines the properties of carbon steels with the advantages of stainless material.
The nashiji surface improves food release and enhances comfort during slicing.

Recommendations for New Knives

The knife is delivered sharp and ready for immediate use.
For maximum sharpness, fine finishing sharpening on a whetstone can be performed.

Recommendations for Knife Maintenance

Rinse and dry the knife after each use.
Thanks to stainless steel, maintenance is less demanding, but we still recommend keeping the knife dry.

Warning

Not suitable for dishwashers or dryers, as high temperatures and chemicals can damage the blade and handle.

The knife is not intended for cutting bones, frozen foods, or hard ingredients, which can damage the edge.

Do not use the knife for prying or other activities beyond cutting.

Avoid cutting on hard surfaces such as glass or stone; we recommend using wooden or plastic cutting boards.