Master Hattori is now 82 years old and is a Grand Master blade smith with over 60 years of knife making experience.  He has devoted tremendous time and energy to making the finest knives, which have received praise from knife industry experts from around the world.

 As you likely know, Hattori knives – such as the Hattori KD Series Cowry X Damascus Knives and the Hattori Forums FH Series – are recognized as true masterpieces and are praised for being very practical they are the fruits of Hattori's long years of experience and hard work.

 Unfortunately, Hattori’s KD Cowry X Damascus knives have been in very limited supply for a long time, so many people missed the chance to own and use these legendary Cowry X knives.

 Fortunately, Master Hattori has just finished a limited quantity of Cowry X San-Mai Santoku knives. The San-Mai (Three-piece laminated) blade is made with a Premium Cowry X Powdered High Speed Tool Steel, sandwiched between two layers of VG-2 steel. This laminated blade construction provides extra strength and durability for the blade and the high carbon VG-2 steel should be more scratch-resistant than the low and medium carbon stainless steels that are commonly used for cladding.

 Master Hattori originally selected Cowry X steel from Daido Steel Company because it provides an exceptional combination of extra high hardness, cutting performance and edge retention.

 Through many years of trial and error, Master Hattori has perfected every aspect of Cowry X knife production – From the heat treatment, to the blade grinding and final sharpening.

 The design concept for these Hattori Cowry X Santoku knives was simplicity and practicality. Accordingly, Master Hattori selected durable, grippy Linen Micarta for the handle material.

 We believe this is a great opportunity to experience Master Hattori’s famous Cowry X steel knives and they will certainly be a fine addition to your knife collection!

 The tall blade and rounded nose / tip of the Santoku make it a versatile knife that is well suited to cutting meat, fish, or vegetables; Hence it’s name, which literally means “Three-purpose”. The Santoku is often recommended as a multi-purpose kitchen knife.

Knife Model: Hattori Limited, Cowry X, VG-2 clad Santoku 170mm

Blade Material: Cowry X core sandwiched with VG-2

Rockwell Hardness (HRc): 63 to 65

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: Black Linen Micarta Handle

Saya Included: No.

This knife comes with 50/50 double bevel edge geometry for both right and left handed use.  

For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.  

We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.

Important

This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition. 

• Please do not put the knife in the dishwasher machine for cleaning.
• Please do not leave the knife in water or wet condition for long time.
• After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place.
• This is an extremely sharp knife. Please use special cares in using and storing it.
• Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
• Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
• We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.