Hokiyama Sakon Bokusui AUS10 ROU-Wave Damascus 165mm (6.5") Santoku knife with Burnt pattern Urushi lacquered Magnolia Wood octagon handle
This beautiful hand-forged Santoku knife was made by Hokiyama cutlery from the Tosa province on Shikoku Island of Japan. 165mm long special ROU-Wave Damascus blade (acid etching finish) has AUS10 core steel, heat-treated up to 59-60 HRC. Octagon handle made from natural Magnolia Wood and finished with traditional Japanese Burnt pattern Urushi lacquer.
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This beautiful hand-forged Santoku knife was made by Hokiyama cutlery from the Tosa province on Shikoku Island of Japan. 165mm long special ROU-Wave Damascus blade (acid etching finish) has AUS10 core steel, heat-treated up to 59-60 HRC. Octagon handle made from natural Magnolia Wood and finished with traditional Japanese Burnt pattern Urushi lacquer. Sakon is Hokiyama Cutlery's Top Lineup name, dedicated to the famous swordsmith of Edo Period Toushiro. This Lineup was specially developed to meet the highest practical benefits and beauty requirements by combining traditional Japanese sword-making methods with modern materials and techniques. Fantastic sharpness, strong corrosion resistance, and easy maintenance simultaneously make the Sakon Santoku knife a perfect choice for home "Everyday" cooking. And, of course, it is an excellent first knife for people who want to start using a Japanese knife. Each knife is packed with traditional patterns in a premium Japanese authentic gift box.
|Knife Style||Modern Japanese Kniwes|
|Blade Bevel Grind||Double-edged|
|Total Knife Lenth (mm/inch)||307/12.09|
|Blade Lenth (mm/inch)||165/6.5|
|Blade Height at Base/Heel (mm/inch)||48/1.89|
|Blade Thickness above heel (mm/inch)||1.8/0.07|
|Blade Thickness above tip (mm/inch)||1.6/0.06|
|Blade Steel / Core steel||AUS10|
|Blade Core Hardness||59-60HRC|
|Blade Construction / Structure||Damascus|
|Knife Handle Material||Burnt pattern Urushi lacquered Magnolia Wood|
|Total Knife Weight (g/Oz)||125/4.41|
|Place of Origin||Kochi Japan|
After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.