The Blacksmith - Seisuke Hamono
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
The Range - SK5
This range of knives covers many traditional Japanese knife types form cleavers, boning and butchery knives. They are made from High carbon steel and as such are very strong, as they would need to be for the purpose. This range is fully carbon and so should be kept clean and dry to avoid reaction with moisture.
The Steel - SK5 Carbon Steel
SK5 is a very good value Carbon steel giving excellent performance for an excellent price point. It is a reactive steel and should be kept clean and dry to avoid reaction with moisture (see guidance page below). Carbon steel is often used for knives like this as it is less likely to chip on tougher tasks.
The model - Chinese Cleaver/Chopper
In many Asian countries these knives are used as the only knife for food prep, whether it be dicing a garlic or much larger tasks.
This Knife is thinner than your standard cleaver and more versatile with a little curve to the blade. This is not a meat cleaver and is not designed to he used on bones and carcasses.
GET 33% OFF KNIFE CARE, SHARPENING AND ACCESSORIES WHEN YOU BUY THIS KNIFE
Saya and Blade Covers that fit this Knife: We do not have a cover to fit this knife.
Specifications:
Knife Type: Chinese Cleaver
Steel Type: High Carbon Steel
Blade Type: Double edged blade
Blade Length: 180mm
Blade Height: 90mm
Blade Thickness: 2.5mm
Handle Material: Shitan
Handle Length: 99mm
Weight: 325g
IMPORTANT INFORMATION:
Please read our guidance pages below to help you make the right choice and make the most of the knives you choose or get in touch with us and we'll happily discuss and help you find the perfect knife for you.
How to choose a knife
Knife Types Explained
Steel Types Explained
Care Guidelines for all Knives
