Hokiyama-Tosa-Ichi Saiun Tsuchime Santoku knife, 165 mm
Code: 150107Related products
Product detailed description
Santoku 165 mm: Shirogami 1 and scorched oak
Hokiyama Tosa-Ichi Saiun Tsuchime is a Japanese santoku knife for everyday preparation of vegetables, boneless meat and fish. It combines a carbon steel cutting core of Shirogami 1, a hammered blade and a traditional octagonal handle made entirely from scorched oak.
The Santoku with a 165 mm cutting edge is suited to dicing onions, cutting vegetables into strips and slicing boneless meat. The blade is 2 mm thick and 47 mm high. The symmetric 50/50 double bevel, together with the octagonal handle, makes the knife comfortable for both right- and left-handed users.
The knife has an overall length of 310 mm and a weight of 165 g. The 130 mm handle complements the compact blade for everyday work on a cutting board.
Carbon steel cutting core
Shirogami 1 steel with a hardness of approximately 62 HRC for a fine cutting edge. SUS405 stainless steel cladding protects the sides of the blade.
Symmetric 50/50 edge
Both sides of the edge are sharpened symmetrically. For everyday cutting, the knife can be used by both right- and left-handed users.
Scorched oak handle
Octagonal profile, 19 mm wide and 24 mm high. The handle is made entirely from scorched oak.
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Saiun – iridescent clouds
The Japanese name Saiun (彩雲) means iridescent clouds, or clouds with delicate coloured reflections. In this series, Hokiyama combines traditional carbon steel with stainless steel cladding and the distinctive hammered tsuchime finish.
Three-layer blade with a hammered tsuchime finish
The blade consists of three layers in total: a cutting core made of Shirogami 1 steel, also known as White Paper Steel No. 1, and two outer layers of SUS405 stainless steel. The core forms the cutting edge itself, while the cladding protects the sides of the blade. According to the manufacturer, the softer outer layers also make the blade easier to resharpen. The hammered tsuchime finish gives the knife its distinctive texture.
The carbon steel edge needs regular wiping during use and thorough drying afterwards. The stainless steel outer layers make the surface easier to maintain, but the exposed core remains sensitive to moisture and acidic ingredients.
YSS steel from Yasugi: origin and heat treatment
The cutting core comes from the family of Japanese steels YSS – Yasugi Specialty Steel, produced by Proterial, formerly Hitachi Metals, at the Yasugi works in the San’in region. This region is known for its tradition of processing iron sands. Hokiyama links the origins of these steels to metallurgical knowledge rooted in traditional tatara ironmaking for Japanese swords.
Shirogami 1 is characterised by a high carbon content and low levels of unwanted impurities. It is suitable for a fine cutting edge and precise cutting, but also places high demands on heat treatment. Hokiyama states that it uses a specially developed cooling tank to help manage this demanding production stage. The hardness of the cutting core is approximately 62 HRC.
Chemical composition of Shirogami 1 steel according to the manufacturer
| Element | Symbol | Content (%) |
|---|---|---|
| Carbon | C | 1,35 |
| Silicon | Si | 0,15 |
| Manganese | Mn | 0,25 |
| Phosphorus | P | < 0,025 |
| Sulphur | S | < 0,004 |
Octagonal scorched oak handle
The traditional Japanese handle is made entirely from scorched oak. The octagonal profile helps you feel the orientation of the blade in your hand and allows you to adjust your grip to suit the cut.
The handle measures 130 mm in length, 19 mm in width and 24 mm in height. Oak is a natural material, so its grain and colour may vary slightly from one knife to another.
Hokiyama Tosa-Ichi Saiun Santoku knife specifications
| Specification | Value |
|---|---|
| Knife type | Santoku / chef's knife |
| Cutting edge length | 165 mm |
| Overall length | 310 mm |
| Blade thickness | 2 mm |
| Blade height | 47 mm |
| Handle length | 130 mm |
| Handle width | 19 mm |
| Handle height | 24 mm |
| Knife weight | 165 g |
| Cutting core | Shirogami 1 / White Paper Steel No. 1 |
| Outer layers | SUS405 stainless steel |
| Blade construction | 3 layers in total: a cutting core and two outer layers |
| Hardness | Approximately 62 HRC |
| Blade finish | Tsuchime – hammered finish |
| Edge bevel | Double bevel, symmetric 50/50 |
| Handle | Entirely scorched oak, octagonal profile |
| Suitable for | Right- and left-handed users |
| Country of manufacture | Japan |
| Product code | 150107 |
| EAN | 8595705413061 |
Caring for the Shirogami 1 carbon steel edge
The cutting core can corrode. During use, carbon steel may develop a natural patina that changes its colour. Patina does not replace regular cleaning and drying; any active rust must be removed promptly.
How to use and care for the knife
- Wash by hand and dry immediately. Use a soft sponge and ordinary washing-up liquid. Do not put the knife in a dishwasher or leave it soaking in water.
- Wipe the blade regularly during extended use. Pay particular attention to residues from acidic ingredients such as citrus fruits or tomatoes.
- Cut on a suitable cutting board. Use wood or plastic designed for cutting food; glass, stone and ceramic are unsuitable for the edge.
- Protect the fine edge from lateral pressure. Do not use the knife on bones or frozen food, for prying, or for twisting in a cut.
- Store the knife clean and dry with the edge protected. Before extended storage, you can apply a thin layer of oil intended for knife care and suitable for food contact to the blade.
Sharpening and maintaining the 50/50 geometry
To restore sharpness, use a suitable sharpening stone. Maintain the original geometry and symmetry of both sides. The 50/50 designation describes the symmetry of the edge, not an angle in degrees. If you would like to learn the correct technique, take a knife sharpening course.
Practical accessories for the knife
- Dellinger 1000/3000 sharpening stone with stand for regular sharpening and subsequent edge refinement.
- Double-sided Dellinger beech cutting board, 430 × 305 × 35 mm as a spacious work surface.
- Sheath or edge guard for safe storage. Choose according to the length, height and shape of the blade.
Need advice on choosing or caring for your knife?
Call us on +420 702 049 048, Monday to Friday, 7:30–16:00, or use the Dellinger contact details. We will help you choose a knife and suitable accessories.
Frequently asked questions about the Hokiyama Tosa-Ichi Saiun Santoku knife
What is the Santoku with a 165 mm cutting edge suitable for?
Santoku is a versatile Japanese kitchen knife for cutting vegetables, boneless meat and fish fillets. Its 165 mm cutting edge is practical for everyday work on a cutting board, from dicing onions to cutting vegetables into strips. Do not use the knife on bones or frozen food, or for prying.
What does a 50/50 bevel mean, and is the knife suitable for left-handed users?
A 50/50 bevel means that the edge is sharpened symmetrically on both sides. This bevel and the octagonal handle make the knife suitable for both right- and left-handed users. The 50/50 designation refers to the symmetry of the edge, not the sharpening angle in degrees.
What is the handle made of, and what are its dimensions?
The handle is made entirely from scorched oak and has an octagonal profile. It is 130 mm long, 19 mm wide and 24 mm high. The grain and colour of the natural wood may vary from one knife to another.
Can the Shirogami 1 blade rust?
Yes. The SUS405 stainless steel cladding protects the sides of the blade, but the exposed Shirogami 1 cutting core is carbon steel and can corrode. After use, wash the knife by hand and dry it thoroughly straight away. During extended use, wipe the blade regularly, especially after cutting acidic ingredients.
How should this knife be sharpened?
Use a suitable water stone and maintain the original edge geometry and 50/50 symmetry. Both sides of the blade are sharpened; the exact angle cannot be determined from the 50/50 designation. If you are unsure of your technique, have the knife sharpened by an experienced knife sharpener.
Additional parameters
| Category: | Tosa-Ichi Saiun |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.135 kg |
| EAN: | 8595705413061 |
| čepel: | ocel 3 vrstvá |
| ? délka ostří: | 151-200 mm |
| typ rukojeti (střenky): | oktagonal (8mi hran) |
| 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.