Yoshikane Hamono knives are forged in the city of Sanjo under head Blacksmith Kazuomi Yamamoto. Their knives are made with superb skill, materials and attention to finishing detail making them fantastic long term knives with excellent fit and finish and a super sharp edge.
Sujihiki -typically a long, thin, hard blade designed for slicing, commonly between 240mm and 300mm but available in 210mm to 330mm. This makes an excellent knife for filleting, carving, or slicing meat and vegetables
Sujihiki is double edged blade and can work well as a carving knife and for other longer bladed tasks.
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.
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Please read our guidance pages below to help you make the right choice and make the most of the knives you choose: