Hitohira Futana S3 Santoku (All purpose Knife) 170mm – Zelkova Handle

Hitohira Futana S3 Santoku 170mm – Ginsan Stainless Steel with Zelkova Handle

The Hitohira Futana S3 is a balanced Japanese santoku built for real everyday use.

Made from Ginsan, also known as Silver 3, it offers a clean, carbon-steel-like cutting feel with the corrosion resistance and easy maintenance of stainless steel.

It is thin enough to move cleanly through food, but not an ultra-delicate laser. The result is a practical Japanese workhorse suited to professional kitchens and home use.

Quick Points

• Ginsan / Silver 3 stainless steel

• Excellent sharpness with easy maintenance

• Balanced workhorse geometry

• More forgiving than an ultra-thin laser

• Practical 170mm all-purpose profile

• Octagonal zelkova handle

• Suitable for left- and right-handed users

• Excellent first Japanese knife or reliable daily driver

Why This Works

Ginsan is one of my favourite steels for a busy kitchen.

It takes a clean, fine edge and is easier to sharpen than many premium stainless steels. It offers some of the sharpening feel and edge quality people enjoy in traditional carbon steel, without the same risk of rust.

It may not hold an edge quite as long as well-treated Blue steel or Aogami Super, but the low maintenance makes it far easier to live with.

Real Use

The 170mm santoku is a practical all-purpose knife for:

• Vegetables

• Herbs

• Boneless meats

• Fruit

• General everyday preparation

The compact size works well on home chopping boards and smaller professional service boards.

It feels light and balanced without being fragile — a great choice for cooks who want genuine Japanese cutting performance without full carbon steel maintenance.

Who It’s For

• Busy professional chefs

• Home cooks wanting an easy-care Japanese knife

• Anyone upgrading from a Western chef’s knife

• Cooks wanting stainless steel without sacrificing sharpening feel

• First-time Japanese knife buyers

• Collectors or professionals wanting a dependable daily driver

Pros

• Stainless and easy to maintain

• Takes a clean, fine edge

• Easier to sharpen than many stainless steels

• Balanced and practical

• More forgiving than an extreme laser

• Suitable for professional and home kitchens

• Excellent size for smaller chopping boards

Cons

• Edge retention is not as extreme as Aogami Super

• Hard Japanese steel can still chip if misused

• Not designed for bones, frozen food, or twisting cuts

• Less visually dramatic than Damascus or kuro-finished knives

Leigh’s 2 Cents

Ginsan is one of my favourite steels for working chefs.

It gives you much of the sharpening feel and clean cutting performance people like about carbon steel, but without constantly worrying about rust.

The Futana S3 is thin enough to cut properly, but not so delicate that you need to baby it. It is a balanced, practical Japanese workhorse.

For a busy professional kitchen or a home cook wanting low-maintenance performance, this is an easy knife to recommend.

Specifications

• Brand: Hitohira

• Series: Futana S3

• Knife type: Santoku / All-Purpose Knife

• Steel: Ginsan / Silver 3 stainless steel

• Blade length: 165mm

• Nominal size: 170mm

• Blade thickness: 2.1mm

• Overall length: 317mm

• Blade height: 46mm

• Weight: 123g

• Hardness: 62 HRC

• Bevel: Double

• Handle: Octagonal zelkova wood

• Handedness: Ambidextrous

Avoid bones, frozen food, twisting cuts, dishwashers, and hard chopping surfaces. Wash and dry after use.

Hi, my name is Leigh, and I’m a chef from Newcastle, Australia.

I’ve been cooking professionally for over 20 years in some of Australia’s top restaurants, and I’m currently cooking at The Signal Box in Newcastle.

Over the years (since 2018), I’ve put together a small collection of high-quality Japanese knives and whetstones that I personally recommend. Basically, if I wouldn’t use it in a professional kitchen, I don’t sell it. Read More