Hitohira Futana White #1 Migaki Tsuchime Santoku 170mm Walnut Handle

The newest edition in the Futana series features a White #1 (Shirogami No. 1) core steel with stainless cladding. White #1 is an exceptional steel—highly pure, with a high carbon content that makes it both tough and hard.
Known for its outstanding edge retention, ease of sharpening, and the sharpness it can achieve, White #1 is a favorite among knife enthusiasts.
In addition to the quality of the steel, these blades are expertly sharpened.

They feature a thin, relatively flat, wide bevel grind with polished sides. You can expect excellent cutting performance from these knives.

We carry the Migaki (polished) and the Tsuchime (hammered) lines. The polished version is lighter and slight thinner making it cut faintly better but the hammered series feels more sturdy due to its extra weight.

The Santoku is every bit as versatile as a Gyuto, but it’s more at home in everyday cooking. Probably the most used to-go knife at home. It’s easy to handle, super nimble, and great for just about any kitchen task.
The Bunka is a variation of the Santoku, but with a Kiritsuke-style tip. That angled tip gives you extra precision for more delicate or detailed work. Most have a more flat cutting profile which will steer you more towards a forward or backwards chopping motion instead of rolling.
In short, both are fantastic all-rounders, the Bunka just adds a little more finesse.

This is a carbon steel knife with a soft stainless steel cladding. Many Japanese knives are constructed with a 3-layer design known as “San Mai,” where a hard, high-quality steel core is sandwiched between two layers of softer steel or iron. In this case, the core is made of carbon steel, while the outer layers, or cladding, are composed of stainless steel. This construction combines the benefits of a carbon steel edge, such as easy sharpening and excellent edge retention, with the added corrosion resistance of stainless steel for the rest of the blade.

Although the cladding offers protection against oxidation, it’s still important to care for the knife properly. Store it clean and dry, avoid air-drying after washing, and never place it in the dishwasher. Additionally, steer clear of cutting very hard materials like frozen food or bones, which can damage the edge.