Hitohira Futana S3 Nashiji Santoku 170mm Cherry Wood Handle

The Hitohira Futana series offers incredible value for money, making it an excellent choice for anyone in search of a high-quality Japanese-style blade. These knives are among our favorites at this price point, combining efficient manufacturing with great aesthetics and solid performance. In this series, we have two distinct lines: the S3 and SB, each offering a variety of finishes.

The S3 stands for Silver #3 steel, which is a fully stainless material. Silver steel is highly regarded for its carbon-like properties, such as ease of sharpening.

The Migaki S3 has a thicker spine and a more pronounced taper, with a convex geometry that gives it excellent durability and cutting power. It's the heavier knife in the series, making it a reliable, workhorse-style blade.

On the other hand, the Nashiji S3 is made from a different stock of steel, making it more affordable. Despite the lower price, it maintains a high-quality steel and features a textured finish. The blade is ground with a flat bevel, delivering great cutting performance with excellent value for money.

An equally all-round knife as the gyuto but more orientated to homestyle cooking. Incredibly versatile on its own, easy to use, nimble and suitable for a wide variety of cutting tasks. The bunka is a version of the santoku but with a Kiritsuke tip. This style tip will excel in more delicate work while it still retains the all-purpose functionality of the santoku. 

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.