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Seisuke Hamono Blue Super AS Hammered Kurouchi 185mm Santoku - The Sharp Chef
Seisuke Hamono Blue Super AS Hammered Kurouchi 185mm Santoku - The Sharp Chef
Seisuke Hamono Blue Super AS Hammered Kurouchi 185mm Santoku - The Sharp Chef
Seisuke Hamono Blue Super AS Hammered Kurouchi 185mm Santoku - The Sharp Chef
Seisuke Hamono Blue Super AS Hammered Kurouchi 185mm Santoku - The Sharp Chef
Seisuke Hamono Blue Super AS Hammered Kurouchi 185mm Santoku - The Sharp Chef
Seisuke Hamono Blue Super AS Hammered Kurouchi 185mm Santoku - The Sharp Chef
Seisuke Hamono Blue Super AS Hammered Kurouchi 185mm Santoku - The Sharp Chef
Seisuke Hamono Blue Super AS Hammered Kurouchi 185mm Santoku - The Sharp Chef
Seisuke Hamono Blue Super AS Hammered Kurouchi 185mm Santoku - The Sharp Chef
Seisuke Hamono Blue Super AS Hammered Kurouchi 185mm Santoku - The Sharp Chef
Seisuke Hamono Blue Super AS Hammered Kurouchi 185mm Santoku - The Sharp Chef

Seisuke Hamono Blue Super AS Hammered Kurouchi 185mm Santoku

Seisuke Hamono

Regular price £145.00 Sale

Seisuke Hamono is a Japanese knife brand with shops in Tokyo and Portland (USA). Their knives are produced by different blacksmiths, each specialising in a different range of knives. 

We have carefully selected some of the best ranges offered which all sit at superb price-points offering excellent value for money

 

Similar to a Gyuto chef’s knife, the Santoku offers a large light blade with a taller profile and a flatter belly, making the knife excellent for a more ‘up and down’ chopping motion for meat, fish or vegetables. Blades vary from 160mm to 180mm. This is a great knife if you want an all rounder with shorter blade and a good weight to it. 

Specifications:

Knife Type: Santoku
Steel Type: Blue Super (Carbon Steel, Rust Prone)
HRC: 63-64
Blade Type: Double edged blade
Blade Length: 185mm
Blade Height: 45.6mm
Blade Thickness: 2.2mm
Handle Material: Red Pakka Wood
Ferrule Material: Stainless Steel
Handle Length: 115mm
Weight: 172g 

IMPORTANT NOTE:

Do not use the knife to chop hard materials such as bones or frozen items unless the knife is made for that specific purpose. Always ensure you keep your knife clean and dry, and sharpen it as required to prevent a dull edge.

If in doubt, give us a shout

Please read our guidance pages below to help you make the right choice and make the most of the knives you choose:

Steel Types Explained

Knife Types Explained

Care Guidelines for all Knives

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