Hitohira TP Santoku 170mm Wine Pakka Handle

Famous knives made in Echizen, Fukui, known for their sharp, laser-like grind and edge and easy maintenance. The TP series uses a San-Mai construction with a core made of SG2 steel. SG2 is a high-carbon powder steel that's tough, corrosion-resistant, and known for its hardness and fine grain structure. Thanks to its unique manufacturing process, SG2 has a much finer grain than other high-alloy stainless steels, making it sharper and tougher. The combination of premium steel and hand-ground bevels gives these knives excellent performance and value. The TP series is a high-quality, reliable line with a light Western-style design and outstanding cutting ability.
With their thin grind, these knives offer incredible sharpness and precision. While this makes them a bit more delicate, it’s exactly what gives them such impressive performance.

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 stainless steel knife. Stainless steel gets its name from the inclusion of chromium (10-13%) in the alloy, which forms a protective film that helps prevent rust and corrosion by acting as a barrier between the metal and oxygen. While stainless steel knives are practical, functional, and easier to maintain than carbon steel, they are not completely maintenance-free. With improper care, they can still rust or develop pitting—after all, "stainless" does not mean "stain-free."

The level of corrosion resistance varies depending on the type of stainless steel used, but the basic principles of care are similar to those for carbon steel knives. To maintain your knife, store it clean and dry, avoid air-drying after washing, never use the dishwasher, and steer clear of cutting extremely hard items like frozen food or bones.
The key advantage of stainless steel over carbon steel is a greater margin for error—its rust resistance is higher, making it easier to maintain with less worry.

Remember, not all stainless steels are the same. Just like with carbon steels, each stainless steel alloy has its own unique properties and performance characteristics, and should be judged individually.