Description & specifications
Yoshikane Hamono is a relatively small workshop located in Sanjo, Niigata. With over 100 years of experience, this small company has truly made a name for itself, producing knives that are well beyond the ordinary. With Kazuomi Yamamoto at the helm of the workshop, they create some of the absolute best cutting knives available.
The knife here is a 210mm chef's knife made of three layers of steel with a core of White #2, also known as Shirogami-2. It features a relatively 'clean' blade with high potential for sharpness. It is also a blade that will develop a patina, as Shirogami-2 is not stainless.
The handle is octagonal and crafted from walnut and buffalo horn, with a buffalo horn ferrule.
| Brand/series |
Yoshikane Hamono (Sanjo, Japan) |
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White #2 / stainless steel |
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50/50 |
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NO |
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61/62 |
The knife, like all other good Japanese knives, cannot be machine washed, and since the blade is not completely stainless, we recommend that you pay close attention to rinsing and drying the blade promptly after use, as it will begin to oxidize otherwise.
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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