🟢 We are now on a short holiday. Orders will be shipped on Monday 2nd and delivered on Tuesday 3rd 🟢

Seisuke Hamono Aogami (Blue) 2 145mm Nashiji Kiritsuke Petty Knife
Seisuke Hamono Aogami (Blue) 2 145mm Nashiji Kiritsuke Petty Knife
Seisuke Hamono Aogami (Blue) 2 145mm Nashiji Kiritsuke Petty Knife
Seisuke Hamono Aogami (Blue) 2 145mm Nashiji Kiritsuke Petty Knife
Seisuke Hamono Aogami (Blue) 2 145mm Nashiji Kiritsuke Petty Knife
Seisuke Hamono Aogami (Blue) 2 145mm Nashiji Kiritsuke Petty Knife
Seisuke Hamono Aogami (Blue) 2 145mm Nashiji Kiritsuke Petty Knife
Seisuke Hamono Aogami (Blue) 2 145mm Nashiji Kiritsuke Petty Knife
Seisuke Hamono Aogami (Blue) 2 145mm Nashiji Kiritsuke Petty Knife
Seisuke Hamono Aogami (Blue) 2 145mm Nashiji Kiritsuke Petty Knife
Seisuke Hamono Aogami (Blue) 2 145mm Nashiji Kiritsuke Petty Knife

Seisuke Hamono Aogami (Blue) 2 145mm Nashiji Kiritsuke Petty Knife

Seisuke Hamono

Regular price £125.00 Sale

Seisuke Hamono is a Japanese knife brand with shops in Tokyo and Portland (USA). Their knives are produced by different blacksmiths, each specialising in a different range of knives. 

We have carefully selected some of the best ranges offered which all sit at superb price-points offering excellent value for money

Blue (Aogami) 2 is a high performance carbon steel which brings together superb sharpness and easy sharpening. As with any carbon steel it is reactive to moisture so should be kept clean and dry to get the best of it.

This is a smaller blade mainly used for chopping herbs, veg, or perhaps even filleting a fish. A vital knife for when a Gyuto is too big. Blades are normally between 120mm and 150mm

Specifications:

Knife Type: Kiritsuke Petty-Utility
Steel Type: Blue Steel No.2 (Carbon Steel, Rust Prone)
Blade Hardness: HRC 61-62
Blade Type: Double edged blade
Blade Length: 145mm (5.7")
Blade Height: 29mm (1.1")
Blade Thickness: 2mm (0.079")
Ferrule Material: Stainless Steel
Handle Material: Blue Pakka wood
Handle Length: 102mm (4")
Weight: 118g (4.2 ounces)

IMPORTANT NOTE:

Do not use the knife to chop hard materials such as bones or frozen items unless the knife is made for that specific purpose. Always ensure you keep your knife clean and dry, and sharpen it as required to prevent a dull edge.

If in doubt, give us a shout

Please read our guidance pages below to help you make the right choice and make the most of the knives you choose:

Steel Types Explained

Knife Types Explained

Care Guidelines for all Knives

;