Hitohira Futana SB Kuro Nashiji Nakiri 165mm Cherry Wood Handle

The Hitohira Futana series provides solid performance and value for those looking for high-quality Japanese-style knives. This series includes two main lines: S3 and SB, each available in various finishes, offering a range of options for different cutting needs.

The SB line uses Super Blue (Aogami Super) steel, a high-carbon Japanese steel known for its excellent wear resistance and edge retention. All SB knives have a Super Blue core with stainless steel cladding, providing the advantages of improved corrosion resistance while maintaining the performance characteristics of carbon steel.
Compared to the S3 line, the SB blades retain their edge longer, making them a good choice for tasks that demand prolonged sharpness.

The Migaki SB knives are the thinnest in the series, featuring a more acute edge geometry that provides high cutting efficiency, often referred to as "laser" performance. This makes them ideal for precision cutting.
The other SB finishes, such as Nashiji and Tsuchime, have wider bevels and slightly thicker spines, which lend the knives more strength and stability. While these models still perform excellently, their slightly more robust design makes them suitable for heavier or more varied tasks.

The classic vegetable knife. Highly functional for processing large amounts of vegetables and preforming finer cutting tasks such as julienne of brunoise. The absence of a pronounced belly in the profile orientates it more towards chopping style cutting motions rather than rolling cuts.

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. 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.