This year, Master Hattori became 80 years old. In Japan, a person’s 80th birthday is commemorated with a special celebration called 傘寿 / Sanjyu. To celebrate his special anniversary year, and also his proud achievements as a Master craftsman, Hattori has decided to produce a Special Limited Edition Collection of knives called the 傘 San Series. Each item in this special limited edition collection will be marked with a Serial Number.
The Hattori 傘 San Series knife collection will feature special, limited production models, which Master Hattori can no longer produce in large quantities due to the rarity or limited availability of handle materials or blade materials.
This time, Master Hattori has selected the FH series VG-10 Santoku from his line of Professional Chef's knives, and used premium quality Desert Ironwood handle, and produced only 30 pieces with serial numbers engraved on the bolster, 傘 SAN etching on the blade and Presentation box.
The Hattori FH series Chef knives have been designed by members of KnifeForums (including many loyal customers, professional chefs and knife enthusiasts, and handcrafted by Master Ichiro Hattori
Hattori FH series knives are produced in very small batch to ensure a high level of quality and performance. Every detail of design and manufacture has been taken into consideration - from the special heat treatment process and the hand contured handle, to the ergonomics, balance and blade geometry of each knife.
The blade is made of solid VG-10 Cobalt steel (HRc. 60-61). Even though the knife has a simple appearnce, we can clearly see Hattori' detailed work and high level of craftsmanship when inspecting each blade, which is finely hand sharpened and polished. The luxurious premium Desert Ironwood has a beautiful natural wood texture. It is often said that Ironwood is the best natural wood for knife handles, because of strength, durability and beauty. Each handle is carefully contoured by hand to ensure that it fits your hand comfortably and the full tang is taper ground to reduce weight and perfect balance. Comes with a Gift box with "Sanjyu 80 year anniversary message and gold label.
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 傘 SAN Series Limited Edition, FH Series VG-10 Santoku
Blade Material: VG-10
Rockwell Hardness (HRc): 60 to 61
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Desert Ironwood Handle
Saya Included: No.
Santoku 170mm (6.6")
Cutting edge length: 170mm
Total Length: 300mm
Blade Thickness: 2mm
Blade Width: 45mm
Handle Length: 120mm
Total Weight: 171g
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 Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
Am happy to possess such an elegant and beautiful Santoku from Hattori family. Very quick and reliable service of JCK has made one of my kitchen dream come true. We are all at our family enjoying using it daily and it inspires us to produce more culinary masterpieces. So gentle and easy cutting that you do not even notice when a salad or a garnish is ready to share with your loved ones.
I believe the very first knife I purchased from JCK was a Hattori santoku. That was 12 or 13 years ago and I have used it in every restaurant kitchen I have worked in since then. Beautiful and useful knife. I’m very happy I was able to purchase one of the new, limited edition knives. The finish and balance of this limited edition knife is exceptional. So exceptional that I'm not sure it will ever be a working knife. Since I still have and use my first Hattori santoku professionally, I may just keep the new limited edition one at home.