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.

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 Stainless steel blade kitchen knife that has a good 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.