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.
SKD steel is a carbon steel achieving a super sharpness while also being pretty easy to keep sharp. It's clad with stainless steel which helps protect against any reaction to moisture. Our care instructions for a carbon knife, link below, should be followed.
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.
Specifications:
Knife Type: Sujihiki
Steel Type: SKD Carbon Steel
Blade Hardness: HRC 62-63
Blade Type: Double edged blade
Blade Length: 270mm
Blade Height: 45mm
Blade Thickness: 3.5mm
Ferrule Material: Buffalo
Handle Material: Walnut
Handle Length: 145mm
Weight: 178g
MPORTANT 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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