389,00 €
1 in stock
As you know, in Japan the style of knife making varies depending on the city or region where it is made. We can differentiate the Sakai, Echizen or Sanjo way among others. Yoshikane Hamono, based in the city of Sanjo, has over 100 years of history in knife making and is in its fourth generation of blacksmiths. They make incredible Japanese kitchen knives with great attention to detail. Typically, a blade with a thicker spine at the heel that tapers to the tip of the knife and a higher shinogi (part that marks the transition from the back of the blade to the main bevel) are some of the defining traits of Sanjo.
Brand: Yoshikane hamono
Blacksmith: Yamamoto
Finish: Nashiji (pear skin)
Steel: SKD
Hardness: 62 +-1 HRC
Type: nakiri
Blade length: 17 cm
Blade height at the heel: 5.16 cm
Degressive thickness from the heel to the tip: 3.3 mm to 1.9mm
Weight: 193gr
Entirely handcrafted, the handle is made of amboyna burl with deep ocean resin insert and tamarind wood bolster.
Yoshikane Hamono is known for working mainly with Shirogami #2 steel (Japanese white steel) and SKD steel, for the creation of his blades. This steel offers us a razor cut with formidable sharpening ease, in addition it is a stainless alloy that allows us to enjoy an exceptional cutting sensation with reduced maintenance. The blade has a Nashiji finish, which translates to “pear skin”, for its velvet effect.
