Masamoto uses very pure Japanese virgin carbon steel for the high quality HC Series knife. To provide excellent edge retention and edge sharpness, the blades are heat-treated to HRc. 61-62.
Masamoto HC Series knife features full tang construction, water-resistant black pakkawood (Resin-stabilized wood composite) handle scales and a seamlessly forge-welded stainless steel bolster for extra durability and corrosion-resistance. The handle scales and bolster have also been rounded-off to allow a comfortable, secure grip.
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: Masamoto HC Series Santoku
Blade Material: Virgin Carbon Steel
Rockwell Hardness (HRc): 61 to 62
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster
Saya Included: No.
Santoku 170mm (6.6")
Cutting edge length: 180mm
Masamoto’s craftsman is ready to make the left handed version with suitable edge geometry by hand whetstone re-sharpening process at the following additional cost.
Please allow 2 to 3 business days for shipping.
For your information, most of the Japanese Kitchen knives come originally with double bevel edge sharpened 70/30 (face side/back side) for Western style knives. This geometry came from Japanese Traditional knives with single bevel edge and Shinogi blade construction. This is one of the special features and reasons why Japanese knives have an excellent cutting performance.
However, this 70/30 edge geometry is designed for right hand use, so we have a service to modify it to 30/70 for left handed users with re-sharpening process by skilled craftsman.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and their sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
I bought the Masamoto HC Santoku about two weeks ago. It is a beautiful knife and excellent service by JCK. In fact I just bought the petty 12" and the boning knife as well. Cooking has become so much more fun and I love the patina that builds up over time.