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Goko Hamono Nashiji Kiritsuke 210 mm
Goko Hamono Nashiji Kiritsuke 210 mm
Goko Hamono Nashiji Kiritsuke 210 mm
Goko Hamono Nashiji Kiritsuke 210 mm
Goko Hamono Nashiji Kiritsuke 210 mm
Goko Hamono Nashiji Kiritsuke 210 mm
Goko Hamono Nashiji Kiritsuke 210 mm
Goko Hamono Nashiji Kiritsuke 210 mm
Goko Hamono Nashiji Kiritsuke 210 mm
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  • Load image into Gallery viewer, Goko Hamono Nashiji Kiritsuke 210 mm
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  • Load image into Gallery viewer, Goko Hamono Nashiji Kiritsuke 210 mm
  • Load image into Gallery viewer, Goko Hamono Nashiji Kiritsuke 210 mm
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Goko Hamono Nashiji Kiritsuke 210 mm

Regular price
$310.46
Sale price
$310.46
Regular price
$344.95
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Blade Length 210 mm
Total Length 355 mm
Steel Shirogami (White) #1 Stainless Clad
Handle Ash
Ferrule Purple Heart
Rockwell 61-63
Height Spine to heel 49 mm
Width at Spine 2.5 mm
Weight 171 grams

 Goko Hamono is one of the last remaining shops making their knives by hand in the Chiba region which is just outside of Tokyo. These knives are forged from Shirogami #1 steel and have stainless cladding giving you the benefit of the Carbon steel and the cutting edge and the ease of maintenance of stainless steel protecting it. They have a faint but very beautiful Nashiji finish on them and the dark handles contrast with the light coloured blades really nicely. Fit and Finish on these knives is great, Ferrule and Handle come together very nicely with no bumps or spaces and the blade and handle are fit together very nicely as well.

The kiritsuke is a versatile knife shape that was designed for the head chef of a restaurant. It is said that there is no task that a kiritsuke can't be used for. It features a long enough blade to be used in place of a chef knife, and aggresive enough tip to be used to more detailed garnish tasks, and a flat enough blade to be used as a slicer. 

Knife Care (Stainless Clad)

  • This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
  • Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

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