Master Hattori is now 80 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.
Santoku 170mm (6.6")
Cutting edge length: 170mm
Total Length: 295mm
Blade Thickness: 2mm
Blade Width: 46mm
Handle Length: 123mm
Total Weight: 135g
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.
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.
At first glance, the knife is really very light and its very refined look, just essential, flawless finish, see a little austere ..... But in use, it's a bomb !! I am not a professional cook, I cook for my family every day, and with a tool like that, it's immediately easier! The cut is fantastic, the onions don't make me cry anymore !! When is the next model? Thank you
I wanted to try Cowry X by Hattori and it does not disappoint. Very happy with purchases and will definitely buy again from JCK.
Made of the same steel as the renowned Hattori KD series, I wanted to give the blade a try. It was my first powdered steel blade, so I can't really compare it to other PM steels. Fit and finish is decent for the handle, the spine and choil okay, not sharp but not rounded either. Sharpening this thing was okay. It actually was not very different than your hard stainless', say, something like the UX10. This may actually be because the heat treat on these are no as high as the KD (just to 63-65 rather than up to 67+). Edge retention is good as expected from this steel. In terms of usage, it is a 170 santoku, maybe a little too small to be used as a true all purpose knife compared to your standard sized gyuto. In my opinion, this makes a fantastic utility knife. The great edge retention combined with the fully stain resistant blade makes it versatile and easy to use utility knife, especially for acidic/citrus stuff. If you want something smaller, without the santoku height and more nimble, the 135 petty seems a good alternative.