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Seisuke Hamono Ginsan/Silver 3 Nashiji 210mm Gyuto
Seisuke Hamono Ginsan/Silver 3 Nashiji 210mm Gyuto
Seisuke Hamono Ginsan/Silver 3 Nashiji 210mm Gyuto
Seisuke Hamono Ginsan/Silver 3 Nashiji 210mm Gyuto
Seisuke Hamono Ginsan/Silver 3 Nashiji 210mm Gyuto
Seisuke Hamono Ginsan/Silver 3 Nashiji 210mm Gyuto
Seisuke Hamono Ginsan/Silver 3 Nashiji 210mm Gyuto
Seisuke Hamono Ginsan/Silver 3 Nashiji 210mm Gyuto
Seisuke Hamono Ginsan/Silver 3 Nashiji 210mm Gyuto
Seisuke Hamono Ginsan/Silver 3 Nashiji 210mm Gyuto
Seisuke Hamono Ginsan/Silver 3 Nashiji 210mm Gyuto
Seisuke Hamono Ginsan/Silver 3 Nashiji 210mm Gyuto

Seisuke Hamono Ginsan/Silver 3 Nashiji 210mm Gyuto

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

This range of high quality knives are made in Japan using Ginsan (Silver 3) stainless steel with a fantastic Nashiji (pear Skin) finish. They offer one of the most cost effective ways to get a knife as beautiful and high quality as this.

Similar to a Gyuto chef’s knife, the Santoku offers a large light blade with a taller profile and a flatter belly, making the knife excellent for a more ‘up and down’ chopping motion for meat, fish or vegetables. Blades vary from 160mm to 180mm. This is a great knife if you want an all rounder with shorter blade and a good weight to it. 

Specifications:

Knife Type: Gyuto
Steel Type: Silver Steel No.3 (Stain resistant steel)
Blade Hardness: HRC 59-61
Blade Type: Double edged blade
Blade Length: 210mm (8.3")
Blade Height: 45mm (1.8")
Blade Thickness: 2mm (0.1")
Handle Material: Red Pakka wood
Handle Length: 103mm (4.1")
Weight: 179g (6.3 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

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