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Seisuke Hamono VG10 Hammered Damascus 180mm Santoku Knife
Seisuke Hamono VG10 Hammered Damascus 180mm Santoku Knife
Seisuke Hamono VG10 Hammered Damascus 180mm Santoku Knife
Seisuke Hamono VG10 Hammered Damascus 180mm Santoku Knife
Seisuke Hamono VG10 Hammered Damascus 180mm Santoku Knife
Seisuke Hamono VG10 Hammered Damascus 180mm Santoku Knife
Seisuke Hamono VG10 Hammered Damascus 180mm Santoku Knife
Seisuke Hamono VG10 Hammered Damascus 180mm Santoku Knife
Seisuke Hamono VG10 Hammered Damascus 180mm Santoku Knife
Seisuke Hamono VG10 Hammered Damascus 180mm Santoku Knife

Seisuke Hamono VG10 Hammered Damascus 180mm Santoku Knife

Seisuke Hamono

Regular price £115.00 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

This range of high quality knives are made in Japan using VG10 stainless steel with a 17 layer damascus, hammered (Tsuchime) finish.  They offer one of the most cost effective ways to get a knife as beautiful and high quality as this.

VG10 stain-resistant core steel is very popular for it's superior specification, superb sharpness and excellent edge retention.

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: VG10 17 Layer (Stain resistant steel)
Blade Hardness: HRC 60-62
Blade Type: Double edged blade
Blade Length: 180mm (7.1")
Blade Height: 44mm (1.7")
Blade Thickness: 1.9mm (0.075")
Ferrule Material: Stainless Steel
Handle Material: Mahogany
Handle Length: 118mm (4.6")
Weight: 178g (6.3 ounces)

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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