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Two kitchen knives, seven-inch santoku and fillet, frosted blades, pakkawood handles

HOSHANHO

HOSHANHO 2-Piece AUS-10 Santoku & Fillet Knife Set 7

SKU CH-EDDQ-FBJ6W

Two-piece kitchen knife set with a 7-inch Santoku and 7-inch fillet knife, both forged from AUS-10 Japanese steel hardened to 62HRC

  • Triple-layer AUS-10 steel resists corrosion and holds a keen edge
  • 62 HRC hardness keeps the blade sharp far longer than softer alloys
  • Hand-sharpened 15° edge angle slices cleanly with minimal effort
  • Double-sided grooves cut friction and stop food from clinging to the blade
  • African pakkawood handle stays comfortable and stable through temperature changes

2-Piece AUS-10 Kitchen Knife Set

This set contains a 7 inch Santoku knife and a 7 inch filleting knife forged from Japanese AUS-10 steel. The blades reach a hardness of 62HRC with a carbon content of about .9 percent. They are designed for home cooks and professionals who want precise chopping, slicing, dicing and filleting performance in a matching pair.

Upgrading from softer stainless blades

The triple-layer laminated construction and 15 degree hand-sharpened edge offer significantly harder steel than standard kitchen knives. The jump is worth it for users who find their current blades dull quickly or struggle with food sticking, as the double-side groove design reduces cutting resistance. Buyers who need specialised boning or cleaver profiles are not served by this two-piece configuration.

Sustained performance in daily prep

The African pakkawood handles resist cracking from thermal expansion during long cooking sessions. The ultra-tough stainless steel withstands cold, heat and corrosion for long-term durability. The frosted finish and polished surface maintain low friction, preventing food adhesion during repetitive cutting tasks without requiring frequent re-sharpening.

Highlights

  • Triple-layer AUS-10 steel resists corrosion and holds a keen edge
  • 62 HRC hardness keeps the blade sharp far longer than softer alloys
  • Hand-sharpened 15° edge angle slices cleanly with minimal effort
  • Double-sided grooves cut friction and stop food from clinging to the blade
  • African pakkawood handle stays comfortable and stable through temperature changes

Specifications

No published specifications for this item yet.

Questions about this item

What handle material and blade length do the Santoku and fillet knives share?

Both knives have a 7 inch blade and an ergonomic African pakkawood handle that resists cracking from thermal expansion.

How do I achieve the 15 degree edge angle when sharpening these AUS-10 blades?

Hold the knife at a consistent 15 degree angle to the whetstone and sharpen each side evenly; the hand-sharpened factory edge uses this angle for thinner cuts.

How should I care for the 62HRC high-carbon steel to prevent corrosion?

Hand wash and dry immediately after use; the 0.9 % carbon content makes the blade harder but more reactive to moisture than softer stainless steels.

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