Hokiyama SAKON BOKUSUI 180 mm Santoku knife, Nickel Damascus 〈Frosted〉
Code: 154142-GWProduct detailed description
Santoku 180 mm Hokiyama SAKON BOKUSUI Nickel Damask〈Frosted〉
Japanese Santoku kitchen knife with a 180 mm blade, featuring a cutting core made from AUS-10 steel, a total of 67 layers of nickel Damascus and the distinctive matte Frosted tsuchime finish. A balanced all-purpose knife for vegetables, boneless meat, fish, fruit and herbs.
Santoku is one of the most versatile Japanese kitchen knife shapes. The 180 mm blade provides enough length for everyday preparation of larger ingredients while remaining easy to control for more precise work.
The blade is 46 mm high, providing good finger clearance above the cutting board during a normal grip. The blade thickness is 2 mm, and the symmetrical 50/50 grind makes the knife comfortable for both right- and left-handed users.
The Western-style handle made from Pakka / Pakkawood is 115 mm long, 21 mm wide and 24 mm high. Its solid construction complements the character of the distinctive Damascus blade.
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AUS-10 by Aichi Steel
The blade core is made from Japanese stainless AUS-10 steel produced by Aichi Steel. Hokiyama states approximately 1.05% carbon and a hardness of 60 ± 2 HRC.
67-layer Nickel Damascus
The AUS-10 core is surrounded by layers of nickel Damascus. The complete construction consists of 67 layers including the cutting core, creating the characteristic pattern of each individual knife.
Frosted + tsuchime
The matte Frosted surface is combined with a hammered tsuchime texture and Damascus pattern. The result is a distinctive yet understated Japanese appearance.
Santoku 180 mm – an all-purpose knife for everyday cooking
The Santoku profile is suitable for a wide range of kitchen tasks. The 180 mm blade is long enough for larger vegetables or portions of meat while still offering good control for finer cutting.
| Use | Why Santoku works well |
|---|---|
| Vegetables | The wide blade and 46 mm blade height make slicing, chopping herbs and transferring prepared ingredients easier. |
| Boneless meat | The 180 mm length is suitable for comfortable portioning and slicing of common cuts of meat. |
| Fish | The fine edge is suitable for everyday portioning and preparation of boneless fillets. |
| Fruit and herbs | Good manoeuvrability allows precise cuts as well as fast everyday preparation. |
AUS-10 – Japanese stainless steel for a fine edge
The cutting core is made from AUS-10 by Aichi Steel. It is a Japanese stainless knife steel containing approximately 1.05% carbon. Hokiyama states a stable hardness after heat treatment of 60 ± 2 HRC.
AUS-10 allows a fine and precise kitchen edge to be formed while providing good corrosion resistance. Hokiyama compares its properties with VG-10 and states that AUS-10 is easier to sharpen than VG-10.
67-layer Damascus construction
The central AUS-10 core is surrounded on both sides by layers of nickel Damascus. The blade therefore consists of 67 layers in total, including the core.
The multi-layer construction creates the characteristic Damascus pattern. In the Frosted version, it is complemented by a matte hammered tsuchime surface, giving the blade its distinctive appearance. The pattern of the individual layers may naturally vary from one knife to another.
Technical specifications
| Knife type | Santoku |
|---|---|
| Blade length | 180 mm |
| Blade height | 46 mm |
| Blade thickness | 2 mm |
| Cutting core | AUS-10 by Aichi Steel |
| Blade construction | 67 layers including the core, Nickel Damascus |
| Hardness | 60 ± 2 HRC |
| Blade finish | Frosted – matte tsuchime + Damascus pattern |
| Edge grind | 50/50 – symmetrical |
| Right / left handed | Yes / yes |
| Handle | Pakka / Pakkawood, Western style |
| Handle length | 115 mm |
| Handle width | 21 mm |
| Handle height | 24 mm |
| Weight | 185 g |
| Product code | 154142-GW |
| EAN | 8595705413054 |
| Made in | Japan |
What does a 50/50 grind mean?
50/50 means that the edge is sharpened symmetrically from both sides. This makes the Santoku suitable for both right- and left-handed users.
The 50/50 ratio does not specify a particular sharpening angle in degrees. During maintenance, we therefore recommend preserving the original edge geometry rather than changing its profile.
Important for long edge life
Santoku is a precision kitchen knife, not a cleaver for hard materials. Do not use it on bones, frozen foods, for prying or twisting during a cut. Sideways stress can damage the fine edge.
Care and sharpening
- Wash by hand only. Use a soft sponge and dry the knife immediately after washing.
- Do not use a dishwasher. High temperatures, chemicals and mechanical impacts are not suitable for either the edge or the handle.
- Use a suitable cutting board. Wood or a quality synthetic or composite material that is gentle on the edge is best.
- Avoid glass, stone and ceramic. Hard cutting surfaces accelerate edge dulling considerably.
- Store the knife safely. The edge should not strike freely against other cutlery or metal kitchen tools.
For restoring the edge, we recommend quality sharpening stones. For regular sharpening, a grit of around #1000 is a practical starting point; for a finer finish, continue with approximately #3000.
If you are new to sharpening, our step-by-step guide to sharpening a knife on a sharpening stone can also help.
Need advice?
Contact us on +420 702 049 048, Monday–Friday 7:30–16:00, or use the Dellinger contact details. We will be happy to help with knife selection, sharpening and proper edge care.
Frequently asked questions – Santoku 180 mm SAKON BOKUSUI Frosted
What is the Santoku 180 mm suitable for?
It is suitable for everyday chopping, slicing and cutting vegetables, fruit and herbs, as well as preparing boneless meat and fish.
What steel is the cutting core made from?
The cutting core is made from Japanese AUS-10 stainless steel by Aichi Steel. Hokiyama states a hardness of 60 ± 2 HRC.
How many layers does the blade have?
The blade has 67 layers in total, including the central AUS-10 core and the nickel Damascus layers.
What does Frosted mean?
Frosted refers to the matte blade finish. In this version, it is combined with a hammered tsuchime texture and a Damascus pattern.
What does a 50/50 grind mean?
The edge is sharpened symmetrically from both sides. The 50/50 ratio does not specify a particular sharpening angle.
Is the knife suitable for left-handed users?
Yes. The symmetrical 50/50 edge allows comfortable use by both right- and left-handed users.
How large is the handle?
The handle is 115 mm long, 21 mm wide and 24 mm high.
Can I use the Santoku on bones or frozen foods?
No. Santoku is not intended for chopping bones, frozen foods, prying or other sideways stress on the blade.
Can I wash the knife in a dishwasher?
No. We recommend hand washing only with a soft sponge and immediate drying.
How should I sharpen the Santoku 180 mm?
Use a quality water sharpening stone and preserve the original symmetrical edge geometry. For regular edge restoration, start at approximately #1000 grit and then use a finer stone around #3000.
Additional parameters
| Category: | Sakon Bokusui |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.185 kg |
| EAN: | 8595705413054 |
| čepel: | ocel damašková |
| ? délka ostří: | 151-200 mm |
| typ rukojeti (střenky): | ergonomická - západní typ |
| typ nože: | Santoku |
| production: | Japan |
Hokiyama is a Japanese company specializing in the production of high quality kitchen knives and cutting tools. Based in the city of Tosa in Kochi Prefecture, the company has a rich history dating back to 1919, combining traditional Japanese blacksmithing techniques with modern technology to create knives that are prized by professional chefs and home cooking enthusiasts alike.
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History and tradition
Hokiyama Hamono (鋒山刃物) was founded in 1919 and has since built a strong reputation for knife making. The Tosa region is known for its long tradition of blacksmithing and sword making, which is reflected in the craftsmanship of Hokiyama products.
Products
The company offers a wide range of kitchen knives and tools:
- Traditional Japanese knives: Types such as Santoku, Gyuto, Nakiri, Deba and others designed for specific cooking tasks.
- Damascene knives: Knives with blades made of Damascene steel, known for its strength and distinctive pattern.
- Special lines: A collection of knives created in collaboration with master blacksmiths or designers, combining aesthetics with functionality.
Technology and craft
Hokiyama employs advanced manufacturing techniques while maintaining traditional hand craftsmanship at key stages of production:
- Material selection: They use high quality steels such as VG10, and other special alloys for optimum sharpness and durability.
- Heat treatment: Precise temperature control during hardening ensures ideal blade hardness.
- Hand sharpening and polishing: Experienced craftsmen hand sharpen and polish blades for maximum sharpness and aesthetic appearance.
Design and ergonomics
Hokiyama knife handles are designed for a comfortable and secure grip:
- Handle materials: Traditional woods such as magnolia or ebony are used, as well as modern, moisture-resistant synthetic materials.
- Ergonomic shape: Handles are shaped to minimize hand fatigue during prolonged use.
Commitment to sustainability
The company strives to minimize the environmental impact of its production:
- Efficient use of materials: Optimization of production processes to reduce waste.
- Eco-friendly practices: Implementation of environmentally friendly methods within production and packaging.
International recognition
Hokiyama exports its knives worldwide and has gained recognition for:
- Quality: High level of craftsmanship and product reliability.
- Innovation: Combining traditional techniques with modern design and technology.
- Customer service: Support and advice to customers on the care and maintenance of their knives.